Chicken_Nihari

1 kg whole chicken

2 onions [slice] • 1 cup whole wheat flour

3 tsbp ginger, garlic paste • 2tbsp sounf • 2tbsp sonth

1 tbsp garam masala powder • 3tbsp red chilli powder

salt • 1 cup ghee

Place sonf and sonth on mulmul cloth and tie this like a potli.

Cut chicken in 8-10 pieces. Use chicken with bones.

Heat up ghee and fry onion….on soften onion, include chicken…increase flame and mix….cook till chicken colour lil change… place potli in chicken and cook more till

In one cup of water include ginger, garlic paste…mix….include in chicken with salt..mix well.include in chicken with salt..mix well

When it’s starts boiling include red chilli powder and cook well until water of ginger, garlic paste dry. Slow flame

The onion will mix in gravy then add water how much you want it’s broth. Ideally 2 glass of water. Check salt on this point…cover and increase flame.

Mix lal aata in 1 cup of water….include paste in gravy slowly to thick it. Don’t add all paste at once. It’s up to you how much thick gravy you want. Mix on high flame

Mix garam masala in ¼ cup of water and include it in thick gravy…mix and cover.

Mix garam masala in ¼ cup of water and include it in thick gravy…mix and cover.

Keep it on dum for 2-3 minutes. (don’t cook after adding garam masala just keep on dum

For an excellent result. Off the flame after dum and leave it 3-4 hours(don’t uncover it

Take out chicken and ghee which is on top from gravy.

Separately heat up gravy before serving.

. Place chicken in a serving dish, pour hot gravy and ghee on top, garnish with ginger slice and serve.