CHICKEN NIHARI

Chicken nihari

Ingredients:

  1. Chicken – ½ kg
  2. Chciken bones – 50 gm
  3. Black peppercorn – 5 no.
  4. Onion – 1 no.
  5. Bay leaf – 1 no.
  6. Cinnamon – 1”
  7. Cardamom – 2 no.
  8. Jaiphal / Nutmeg
  9. Javitri / Mace
  10. Coriander powder – 1 tb
  11. Cumin powder – 1 tb
  12. Fennel powder – 1 tb
  13. Turmeric powder – ½ tb
  14. Ginger powder – ½ tb
  15. Yogurt – ½ cup
  16. Besan / Chickpea flour – 1 tb
  17. Saffron soaked milk
  18. Kewra water – 2 tb
  19. Rose water – 1 tb
  20. Ghee – 2 tb
  21. Salt

Procedure:

Make a chicken stock with water (2 cups), chicken bones (50 gm), black peppercorn (5 no.) and onion slices (1/2 no.). Boil for 15 minutes and sieve the water.

Heat oil in a kadai. Add bay leaf (1 no.), cinnamon (1”), Cardamom (2 no.), Jaifal and javitri.

Next add the onion paste (2 no.) and ginger paste (1 tb), garlic paste (1 tb).

Now add the chicken pieces (1/2 kg) and fry for 5 minutes.

Add salt, coriander powder (1 tb), cumin powder (1 tb), fennel powder (1 tb), turmeric powder (1/2 tb), ginger powder (1/2 tb).

Add yogurt (1/2 cup) and fry for 2 minutes. Now add besan (1 tb) and fry for 5 minutes while closing the lid.

Add the saffron soaked milk (1/2 cup), kewra water (2 tb), rose water (1 tb) and chicken stock (1 cup).

Add ghee (2 tb) and switch off the flame while closing the lid.

Serve hot with rice or chapatti.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s