LUCKNAWI NIHARI - An authentic recipe from Lucknow that is a must try for any meat lover.

LUCKNAWI NIHARI
The slow cooked and succulent chicken nihari made with aromatic spices and age old techniques. Inspired by the world famous Rahim’s Nihari and can be cooked with mutton, lamb or beef. Enjoy with a nice crispy Indian naan or kulcha bread.

Ingredients:-
1 Kg Chicken
3 Tbsp Nihari masala
1/3 Cup Mustard oil
2 Onions (sliced)
4 Garlic cloves (paste)
1 inch Ginger (paste)
1 ½ Tsp Salt
½ Tsp Turmeric powder
1 Tsp red chilli powder
5 Cloves
5 + 5 Green cardamoms
½ Tsp Kewra water
2 Tbsp Whole wheat flour
¼ Cup Water

Method:-
1. In a pan add mustard oil and heat till it smokes. Reduce heat.
2. Now sprinkle the water squeezed from the garlic paste.
3. Add the sliced onions and sauté on medium low flame.
4. Add the cloves and 5 green cardamoms.
5. Now add the ginger and garlic paste. Sauté.
6. Once the onions have softened add the chicken.
7. Cook the chicken stirring occasionally till it is not pink anymore.
8. Now season with red chilli powder, turmeric powder, salt and nihari masala. Mix well.
9. Roast the chicken in the spices well for 5-8 minutes, stirring occasionally on low flame.
10. Now add water covering the top of the chicken. Mix well.
11. Cover and cook on slow flame till chicken is cooked through and tender.
12. Remove the oil/ rogan from the top in a separate bowl. Keep aside.
13. Now in a bowl take wheat flour and mix water in it. Mix to make a smooth slurry. Add more water if required.
14. Add the wheat slurry to the chicken nihari. Mix well.
15. Bring it to a boil.
16. In a small pan add the oil/ rogan. Heat.
17. Add the other 5 green cardamoms to the oil.
18. Switch the heat off and add the kewra water and mix.
19. Add this tempering to the nihari. Mix.
20. Serve, garnished with chopped chillies, ginger juliennes and coriander leaves.
21. Enjoy 

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