1 kg Chicken 
2 Onions (Chopped)
1tsp Salt,
1 tsp Turmeric,
1 tsp Mixed Spices,
1 tbsp Ginger Paste,

1 tbsp Garlic Paste,
1 tbsp Red Chilies Powder 

3 tbsp Wheat Flour,
2 to 3 tbsp Nihari Masala,
1 kg Chicken bones,
4-5  Black Cardamoms, 
1tsp Fennel Seeds,
1 tbsp Coriander,

1/2 cup Yogurt,
2tsp Salt, you can increase/decrease as per your taste.

1 cup Cooking Oil.

To Garnish: 
1 bunch Coriander Leaves,
2 Lemons,
5 Green Chillies (Chopped),
3 tbsp Ginger Slices.

Take a deep pan. Add Chicken Bones, Coriander Seeds, Fennel Seeds, Black Cardamoms and Salt . Cook well till stock is ready. Strain and keep aside. Take a Sauce Pan. Heat 1 cup oil in a pan, add in  Chopped Onion and fry till it's color Golden Brown. Remove and keep aside till crisp. Crush the Brown Onion with hands and add to the ½ cup Yogurt. In pan of oil add Ginger Garlic pastes, Red Chili Powder, Mixed Spices, Turmeric Powder and fry well, now add Chicken and fry well. Now add  Nehari Masala and Fry well and add prepared stock. Cook over low flame till chicken is tender and oil floats on top. Now roast Wheat Flour on a hot griddle. Make into paste with water as required and add to the Nehari mixture. Stir continuously. Cook till thickens. Add Chopped Ginger, Chopped Coriander Leaves, Lemon Juice, Chopped Green Chilies and simmer for 10 to 15 minutes. CHICKEN NEHARI is ready to serve.

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