Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, chicken_nihari. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Chicken_Nihari is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Chicken_Nihari is something which I’ve loved my entire life.
Chicken Nihari is a typical and most popular Pakistan recipe served at every dinner, lunch, or wedding function. Nihari is a famous breakfast in Pakistan and India for desi peoples specially who belong to punjab. In This Video I will give you a Recipe of Chicken Nihari.
To begin with this particular recipe, we must first prepare a few ingredients. You can have chicken_nihari using 5 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Chicken_Nihari:
- Get 1 kg whole chicken
- Prepare 2 onions [slice] • 1 cup whole wheat flour
- Make ready 3 tsbp ginger, garlic paste • 2tbsp sounf • 2tbsp sonth
- Make ready 1 tbsp garam masala powder • 3tbsp red chilli powder
- Take salt • 1 cup ghee
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Steps to make Chicken_Nihari:
- Place sonf and sonth on mulmul cloth and tie this like a potli.
- Cut chicken in 8-10 pieces. Use chicken with bones.
- Heat up ghee and fry onion….on soften onion, include chicken…increase flame and mix….cook till chicken colour lil change… place potli in chicken and cook more till
- In one cup of water include ginger, garlic paste…mix….include in chicken with salt..mix well.include in chicken with salt..mix well
- When it's starts boiling include red chilli powder and cook well until water of ginger, garlic paste dry. Slow flame
- The onion will mix in gravy then add water how much you want it's broth. Ideally 2 glass of water. Check salt on this point…cover and increase flame.
- Mix lal aata in 1 cup of water….include paste in gravy slowly to thick it. Don’t add all paste at once. It’s up to you how much thick gravy you want. Mix on high flame
- Mix garam masala in ¼ cup of water and include it in thick gravy…mix and cover.
- Mix garam masala in ¼ cup of water and include it in thick gravy…mix and cover.
- Keep it on dum for 2-3 minutes. (don’t cook after adding garam masala just keep on dum
- For an excellent result. Off the flame after dum and leave it 3-4 hours(don’t uncover it
- Take out chicken and ghee which is on top from gravy.
- Separately heat up gravy before serving.
- . Place chicken in a serving dish, pour hot gravy and ghee on top, garnish with ginger slice and serve.
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