Ingredients:
Chicken 1.5 kg
Clarified butter 1 cup heaped
Water 8 cups
All purpose flour ½ cup
Wheat flour ½ cup
Ginger garlic paste 1 tbsp heaped
Salt 2 tsp
Chili powder 3 tsp heaped
For Nihari Spice:
Cinnamon sticks 6 pieces
Black cardamom 6
Green cardamom 12
Black pepper ½ cup
Fennel seeds ½ cup
Poppy seeds ½ cup
Cloves 2 tbsp
Mace 2 tbsp
Dry ginger powder 2 tbsp
Chili powder 4 tbsp
Preparation:
For Nihari Spice:
Finely grind together cinnamon sticks, cardamoms, green cardamoms, black pepper, fennel seeds, roasted gram, poppy seeds, cloves, mace, dry ginger powder and chili powder
Put in an air tight jar and use as required
Cooking:
Heat clarified butter, add ginger garlic paste with chicken, saute for a few minutes
Add chili powder, salt and Nihari spice, add a well adding little water and cook well
Add 8 cups hot water, cover and cook for 30 minutes
Sift flour and wheat flour together and mix in a little water to make smooth flowing batter
Gradually add to the chicken mixture while stirring continuously
Cover and let it cook on low flame for 15 minutes till butter surfaces on top
Serve with finely sliced ginger, green chilies, chopped coriander leaves, lemon wedges and Tandoori Naan
No comments:
Post a Comment