Boneless Chicken: 2 lb (4pcs)
a few of each Cinnamon, Cardamom, Cloves, Fennel seeds, Bay leaf, Star Anise etc…
Turmeric powder – 1/2 tsp
Chilly powder – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Nihari Curry Powder – 2 – 3 tbsp (depending on mild or hot)
oil – 1 tbsp
Onions – 2 Big
Green chillies – 4 slit
Ginger garlic paste( or Chopped finely) – 1 tbsp
Tomato Paste – 1/4 cup or 2 large Tomatoes finely chopped
All purpose or rice flour – 2 tsp.
Water – 3 cups
Salt -to taste
Fresh Coriander leaves – a few finely chopped
Fresh Ginger cut into thin strips – 10
Fresh Lime wedges
Heat oil in a pot, fry the whole spices till color changes.
Add onions, green chillies and fry till onions are translucent.
Add the ginger garlic paste and saute for a minute
Add the tomato paste and keep mixing for a minute.
Add all the spice powders and fry for a minute
Add the meat pieces and salt and mix well to give a nice coat of the masala for each piece.
Cover and cook for 3-5 min, to allow the spices to be absorbed by the meat.
Add 2 cups of water depending upon the amount of gravy desired.
Cover and cook on very slow heat for 2 – 3 hours till the meat is fully cooked and completely soft. (The traditional Beef Nihari curry requires 6- 7 hours of slow cooking)
Keep mixing regularly and add more water if required so that the curry doesn’t stick the edges of the pot.
When almost cooked add a few the coriander leaves.
After 2 hours check to see whether the meat is soft and check for taste too.
Add more Nihari curry powder if you think the curry is bland.
Now add flour to the enough water to make a smooth watery batter and add it to the cooked curry.
Allow it to cook for 5 -7 min till the raw flour smell goes away and the aroma of the curry sustains.
Remove from heat and garnish with remaining coriander leaves, ginger strips and lemon wedges.
Serve hot with Roti, Paratha or Naan.