Murgh Nihari

Contains: gluten

• Black pepper

  3 g

• Chicken

  curry cut, bone-in

  500 g

• Cloves

  2 g

• Coriander leaves

  chopped

  10 g

• Coriander seeds

  6 g

• Cumin seeds

  4 g

• Fennel seeds

  6 g

• Garam masala

  3 g

• Ginger

  julienned

  20 g

• Ginger-garlic paste

  30 g

• Lemon juice

  10 ml

• Oil

  50 ml

• Onion

  sliced

  2 pc

• Red chili powder

  6 g

• Salt

  to taste

• Turmeric powder

  3 g

• Wheat flour

  30 g

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Method

1. 1Dry roast fennel, coriander, cumin, cloves and black pepper, then grind to nihari masala.
2. 2Heat oil and fry sliced onions until deep brown.
3. 3Add ginger-garlic paste and cook off the raw smell.
4. 4Add the chicken with turmeric, red chilli and the ground masala.
5. 5Sear until the pieces are well coated.
6. 6Pour in plenty of water and simmer gently until the chicken is very tender.
7. 7Whisk wheat flour with cold water into a lump-free slurry.
8. 8Stir the slurry into the simmering pot to thicken the gravy.
9. 9Cook until glossy, then temper with sizzled ginger juliennes.
10. 10Finish with garam masala, lemon and fresh coriander.