Nihari recipe

INGREDIENTS

• 1 kg chicken
• 2 onions [slice]
• 1 cup whole flour
• 3 table spoon ginger, garlic paste
• 2 table spoon sounf
• 2 table spoon sonth
• 1 table spoon garam masala powder
• 3 table spoon red chili powder
• salt
• 1 cup ghee

METHOD

1. Place sonf and sonth on muslin cloth and  pack like a potli.

2. Cut chicken in 8-10 pieces. You can also use chicken with bones.

3. Then heat up ghee and fry onion, until they become soften onion, then add chicken and turn into high flame and mix. Cook till chicken color change… place potli into chicken and cook until the Water of chicken dried.

4. Take one cup of water then add ginger, garlic paste and mix then add this into chicken with salt and mix well.

5. When its starts boiling add red chili powder and cook well until water of ginger, garlic paste dry on slow flame.

6. The onion will completely mix in gravy then add water (what quantity you would like its broth). Approximately 2 glass of water, cover it then increase flame.

7. Mix flour in 1 cup of water then add this paste into gravy slowly to thick it. Don’t add complete paste directly. Mix on high flame.

8. Mix garam masala into thick gravy then mix and cover.

9. Keep it on dum for 5 minutes.

10.  Garnish with ginger  and green chili slice then serve.