Ingredients [Nihari masala]
- Zeera (Cumin seeds): 1 tsp
- Sabut dhaniya (Whole coriander): 2 tsp
- Sonf (Fennel seeds): 3 tsp
- Bari elaichi (Black cardamom): 1
- Badiyan ka phool (Star anise): 1
- Laung (Cloves): 5
- Javatri (Mace): 1 flower
- Sabz elaichi (Green cardamom): 4
- Taiz pat (Bay leave): 1
- Sabut kali mirch (Black peppercorn): 8-10
- Jaifal (Nutmeg): ¼ tsp
Method
Step 1: Grind Zeera (Cumin seeds), Sabut dhaniya (Whole coriander), Sonf (Fennel seeds), Bari elaichi (Black cardamom), Sabz elaichi (Green cardamom), Badiyan ka phool (Star anise), Laung (Cloves), Javatri (Mace), Jaifal (Nutmeg), Sabut kali mirchen (Black peppercorn) and Taiz pata (Bay leave) into a fine powder.
Ingredients
- Oil: ½ cup
- Ghee: ½ cup
- Chicken: 1 kg
- Lehsan (Garlic) paste: 2 tsp
- Adrak (Ginger) paste: 1 tsp
- Nihari masala: prepared previously
- Pissi laal mirchen (Red chilli powder): 3 tsp [level]
- Namak (Salt): 1¾ tsp
- Haldi (Turmeric powder): 1 tsp
- Paprika powder: 2 tsp
- Pani (Water): 5½ cups
- Atta (Wheat flour): ¼ cup
- Pani (Water): 1 cup
- Adrak (Ginger): as required
- Lemun ka ras (Lemon juice): as required
Method
Step 1: Cook Chicken with Lehsan (Garlic) paste and Adrak (Ginger) paste for 5-7 minutes at medium flame.
Step 2: Add Nihari masala, Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), Paprika powder, mix and cook for 30 seconds at medium to low flame.
Step 3: Add Pani (Water), mix, and bring it to a boil. Cover and cook at low flame for 35-45 minutes.
Step 4: Remove Tarri (Chilli oil) and set it aside.
Step 5: Mix Atta (Wheat flour) and Pani (Water) well. Gradually add the Flour mixture to the gravy while mixing. Cover and cook for 5-6 minutes at low flame.
Garnish with Adrak (Ginger), Tarri (Chilli oil), and Lemun ka ras (Lemon juice).