Chicken Nihari / Stew - Pakistani Style

             There are many versions to this yummy dish which is traditionally made with mutton and is a very popular Pakistani cuisine. It is widely relished, especially all over North India too. Here I tried the same with chicken. The nihari masala can be prepared and stored in an airtight container for later use. The consistency is like a stew and is generally had with naan or tandoori roti. 

Nihari Masala Powder - 

• 2 tbsp. cumin seeds 
• 2 tbsp. fennel seeds
• 7-8 dry red chilies
• 1 tsp. cloves
• 3 green cardamoms
• 2 black cardamoms
• 3" cinnamon stick
• 15 peppercorns
• 2 bay leaves
• 1/2 blade mace
• 1 tbsp. saunth (dry ginger powder)
• 1/4 tbsp. nutmeg powder

          Dry roast the above ingredients, Cool, grind and sieve. Store in an airtight container.

• 500 gms. chicken on bones, curry cut
• 1 big onion, chopped
• 2 tbsp. ginger-garlic paste
• 3 tbsp. oil
• salt to taste
• 2 tbsp. nihari masala 
• 1/2 tsp. turmeric powder
• 1 & 1/2  tbsp. atta (wheat flour)
• 5 cups water / stock
• ginger juliennes to garnish.

          Heat oil and saute the onions till translucent. Then add the ginger-garlic paste and turmeric powder. Fry for a few seconds.

          Add the chicken and nihari masala and fry on low flame for 5-6  minutes. Add salt and water and let it come to a boil on high flame. Then simmer on low flame till the chicken is soft.

          Add the atta mixed with a little water. Simmer further for 1-2 minutes. When the gravy thickens a little, serve, garnished with ginger juliennes. (The consistency should be like a stew).