Chicken Nihari with Butter Naan

Instructions

1. 1

   Prepare the Nihari Masala

   • In a dry pan over low heat, toast the whole spices: fennel seeds, coriander seeds, cumin seeds, peppercorns, green and black cardamoms, cloves, cinnamon, and mace for 2-3 minutes until fragrant.
   • Let the spices cool completely. Transfer to a spice grinder and grind into a fine powder.
   • In a small bowl, combine the freshly ground spices with the dry ginger powder, Kashmiri red chili powder, turmeric powder, and nutmeg powder. Mix well and set aside.
2. 2

   Fry Onions and Sear Chicken

   • Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat. Add the bay leaf and thinly sliced onions.
   • Fry the onions for 12-15 minutes, stirring occasionally, until they are deep golden brown and crisp (birista).
   • Remove half of the fried onions with a slotted spoon and set them aside on a plate for garnish.
   • Add the chicken pieces to the remaining onions in the pot. Increase heat to medium-high and sear the chicken for 5-7 minutes until lightly browned on all sides.
3. 3

   Cook the Masala Base

   • Add the ginger-garlic paste and sauté for 1-2 minutes until the raw aroma disappears.
   • Reduce the heat to low. Add the prepared Nihari masala and salt. Stir for 30-40 seconds until the spices are aromatic.
   • Add the whisked room-temperature curd. Stir continuously for 3-4 minutes until the oil begins to separate from the masala. This prevents the curd from splitting.
4. 4

   Slow Cook the Nihari

   • Pour in 4 cups of hot water and stir well. Bring the mixture to a boil.
   • Once boiling, reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and let it simmer for 75-90 minutes, or until the chicken is exceptionally tender and falling off the bone.
   • For a pressure cooker: Secure the lid and cook on high heat for 1 whistle, then reduce heat to low and cook for 20 minutes (or 4-5 whistles in total).
5. 5

   Skim Oil and Thicken Gravy

   • Turn off the heat and let the Nihari rest for 5-10 minutes. A layer of red oil, called 'tari', will float to the top. Carefully skim off this oil with a ladle and set it aside in a small bowl.
   • In a separate small bowl, whisk the atta with 1/2 cup of room temperature water to create a smooth, lump-free slurry.
   • Bring the Nihari back to a gentle simmer. Slowly pour the flour slurry into the pot in a thin stream, whisking constantly to prevent lumps.
   • Cook for another 8-10 minutes, stirring occasionally, until the gravy thickens to a rich, stew-like consistency and the raw taste of flour is gone.
6. 6

   Garnish and Serve

   • Turn off the heat. Ladle the hot Chicken Nihari into serving bowls.
   • Drizzle a generous amount of the reserved 'tari' over each serving.
   • Garnish with the reserved fried onions (birista), julienned ginger, sliced green chilies, and fresh coriander leaves.
   • Serve immediately with lemon wedges on the side, accompanied by hot naan or khameeri roti.