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Chicken Nihari

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Prep Time 7 mins
Cook Time 25 mins
Servings 4 people

Ingredients
  

  • Nihari Spice:
  • 3 dry red Kashmiri chillies
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 3 bay leaves
  • 2 cinnamon bark
  • 7 green cardamoms
  • 1 tsp black pepper
  • ½ tsp cloves
  • 1 x star anise
  • To braise the chicken:
  • 500g chicken fillets (cubed)
  • 1 onion (sliced and fried)
  • 1 green chili (slit)
  • Curry leaves
  • 1 tbs Kashmiri chili powder
  • Salt to taste
  • 1 tbs heaped ginger garlic paste
  • 1 big spoon of ghee
  • ½ cup double thick plain yoghurt
  • 1 tbs wholewheat flour
  • 3 tbs water
  • 2½ cups water
  • Fresh coriander
  • Fresh julienne ginger

Instructions
 

  • Dry roast Nihari spices over low to medium heatfor 2-3 minutes, then blitz to a powder form.
  • Melt ghee in a large saucepan and add chicken cubes.
  • Allow to brown a bit to seal in the juices.
  • Stir in the ginger garlic paste.
  • Add in the Nihari spice and stir to combine.
  • It smells heavenly.
  • Add in the Kashmiri chili powder.
  • Allow the chicken to fry in the spices
  • Add in the fried onion, curry leaves and chili.
  • Stir in the yoghurt and add in another green chili if you wish.
  • Continue to cook the chicken whilst adding the wholewheat flour slurry made with the 3 tablespoons of water.
  • Add in 2 1/2 cups of water and allow the chickento cook until tender.
  • Garnish with fresh coriander and fresh julienne ginger.
  • I served this with brown basmati rice.