Saturday 20 October 2012

Chicken Nihari

A week more to Eid-ul-Azha.There are so many people around who have red meat phobia.
For all those Chicken lovers who will be on chicken diet on Eid-ul-Azha, Chicken Nihari is the dish of the day!
Nehari is one of the very traditional Pakistani dishes preferably made in beef but as people nowadays are more inclined towards white meat, it is made in chicken as well.
Okay so the recipe now!

Ingredients:
  • 2 medium sized onions
  • 1/2 kg chicken
  • 1 cup oil
  • 1 medium sized piece of dried ginger (soont in urdu)
  • 2 Tablespoon fennel (soonf in urdu)
  • 2 Tablespoons ginger garlic paste
  • 1 Tablespoon red pepper
  • salt to taste
  • 1/2 cup flour
  • 1 teaspoon ground Hot spices (garam masala)
  • sliced ginger for garnishing
  • coriander leaves for garnishing
Procedure:
  • Cut onions in very thin slices.
  • Warm 1 cup oil in cooking pan and fry onions in it. Do not over fry the onion slices till golden brown.
  • Take a piece of clean white cloth and wrap dried ginger and fennel in it. Tie the cloth into a loose wrap. (the "potli" is made to give aroma to the gravy and it is removed in the end)
  • As the onions get soft add in the wrapped fennel and ginger potli. 
  • Add the chicken and saute it till the water dries and chicken tenderizes.
  • Mix ginger garlic paste with 1/2 cup water and add it to the chicken. Saute and cook it.
  • Add 1 tablespoon red pepper and saute it well.
  • When chicken is slightly golden brown and tender add in the salt.
  • Pour 1litre(1litre-1.25litre for half kg meat) of water to chicken and mix well.Cover it and cook the chicken at low flame.
  • When water boils, low the flame further and add in flour dissolved in 1/2 cup water slowly till the gravy thickens. (don't pour the flour mixture all together. Pour the flour slowly with stirring till the gravy gains consistency)
  • Mix ground hot spices in little water and dissolve it properly and add it to Nehari gravy.Mix well and cover it for 5-6 minutes.
  • Remove the potli (cloth wrap having fennel and dried ginger)
  • Turn off the flame and keep the pan covered for 10-15 minutes till the oil comes up. ("tarri" or oil on top is a sign of good Nehari)
  • Garnish it with finely sliced ginger and coriander.
  • Enjoy with kulchas (Pakistani flat bread)  :)


 top view :D



the closer one :)