I make decent Nihari, or so I am told. In all honesty, I can’t take the credit for I use Shan’s Nihari Masala. The recipe is rather simple, and is available on the back of every packet. I have elaborated the instructions for a complete guide.
Here’s what you need:
Onion – 1 (medium)
Chicken – 1kg
Ginger-Garlic Paste – 1 tbsp
Water – 4 glasses
Cornflour – 2 tbsp
Oil – 1 cup
Green chilies, coriander and ginger – to garnish
– Add finely sliced onion to oil and cook till they turn brown.
– Add ginger garlic paste, chicken and Shan’s masala and mix well. Keep the flame medium/high throughout. Mix well, till chicken turn white and has masala all over.
– Add water, and wait till it comes to a boil. Stir once.
– When the curry starts to boil, cover the pot and turn down the flame. Let it cook for another 15 mins.
– In a cup, add flour and water, and mix till it becomes as thick/thin as full cream milk. Make sure there are no lumps.
– Remove the lid from Nihari and turn up the flame. Slowly add the flour mixture and stir continously.
– Pause when you are halfway through, and stir to check the thickness. Give it a minute; if you think it’s too thin, add some more and stir while adding it. Stop once it’s the right texture.
– Take it out in a bowl and garnish with finely sliced ginger, green chilies and coriander. Serve with naan.
So,did you try the recipe? Leave your feedback and comments below – we look forward to them!