• 2 kgs. Chicken pieces (large size pieces)
• 1 ½ cup oil
• 100 gms Aata (wheat flour)(pan roasted and mixed with water)
• 1 tspn garlic paste
• 1 tspn ginger paste
• 1 litre. Water
• FOR MASALA
• 2 tbspns red chilli powder
• Salt to taste
• 1 tspn nigella seeds
• ½ tbspn garlic powder
• ½ tbspn Fried dried onion
• 1 tbspn cumin seeds
• 2 bay leaves
• 1 tspn Fennel seeds
• 1 tbspn black pepper
• ½ tspn mace
• 1 tspn nutmeg
• 1 tbspn ginger powder
• 1 tbspn black cumin
• ½ tspn cloves
• ½ cup lemon juice

Combine all the masala ingredients except lemon juice and grind well into powder and mix with lemon juice.

Now in a large, thick bottomed pot, heat one cup of oil. Add garlic and ginger and stir and then add meat and masala and Fry For Few minutes.

Add 1 litre of water and cover. Cook on very low heat until the meat is very tender.

Dissolve 100gms of pan roasted Flour in 1 glass of water (avoid lumps) and stir this mixture into the curry and stir well.

Cook For 30 minutes. And Finally after a lot of struggle and cooking, Nihari is ready. Serve it hot with naan or parathas and enjoy.

by Pak101.com (few years ago!) / 1731 views