Chicken Nihari

Ingredients

2 TBS oil
2 TBS ghee (clarified butter)
1 packet Shan/or any other company Nihari Masala
1 kg chicken 1 TBS ginger garlic paste
8 cups of water
1/2 cup of wheat flour, dissolved in water
1/2 cup onions, fried

Coriander leaves chopped
julienned ginger
Green chilli sliced

Method

Heat ghee and oil in a heavy bottomed pot. Add ginger garlic paste and fry for 2 minutes . Add chicken and fry another couple of minutes. Add half of the masala and coat chicken, cook another minute and add remaining masala. Cook another couple of minutes, add about 6 cups of water. Cover and cook on low heat for one hour (stirring at regular intervals).

After one hour, check if there is enough water for the amount of gravy desired. If not, add another two cups and cook another 15 minutes, covered. If there is enough water, follow next step:

Mix flour with enough water to create a pancake batter consistency. Remove chicken pieces and set aside. Slowly whisk the flour mixture into gravy, a little at a time. Cover and cook for 15 minutes. Stir and then add chicken back to pot. Cook, covered another 15 - 30 minutes until gravy is desired consistency. Garnish & Serve with naan.

Chicken Nihari