Chicken Nihari Recipe - The Breakfast Curry!

Описание: Tender meat, thick gravy, earthy spices - Nihari can be made with either chicken or beef and is best eaten with roti or a grease-ridden puri!

Ingredients

500 g (1 lb) chicken or beef, cubed
3 tbsp plain flour
2 tbsp Nihari spice mix (see below)
2 tbsp coriander powder
2 tsp garlic & ginger paste
1 tsp chilli powder
½ tsp turmeric
½ tsp salt
Ghee or vegetable oil

For the Tarka

½ onion, sliced
1 tbsp chopped mint (optional)

Nihari Spice Mix

10 cloves
2 black cardamoms
1 bay leaf
1 stick of cinnamon
1 tbsp fennel seeds
1 tbsp coriander seeds
1 tsp cumin seeds
½ tsp nutmeg
½ tsp black pepper


Instructions

Prepare the Nihari Spice Mix: Dry-roast the spices in a hot pan for about 1 minute. Allow to cool and grind the spices to a fine powder. This is your Nihari spice mix – get a nose-full of the aroma…
Add all the spices to about 50 ml (3 tbsp) of water and whisk to a paste.
Heat 4 tbsp of ghee in a pan to a medium heat and add the garlic & ginger paste and the spices and cook for 2 minutes.
Add in the chicken and cook for 3-4 minutes to brown the meat.
Add the flour to 250 ml (8 fl oz / 1 cup) of water and whisk, then add this into the pan.
Bring the pan to the boil then turn the heat right down. Cover and simmer gently for 40 minutes (or 2-3 hours if you are using beef!)
Prepare the tarka: Fry the sliced onion in 4-5 tbsp of oil until golden brown.
Remove the onions with a slotted spoon and mix with the remaining Nihari spice (and the mint).
Serve when the meat is nice and tender.

Titli's Tips
The flat-edged spatula is your friend in this dish. If the curry starts to stick to the bottom of the pan then just scrape it free with your spatula.

If you are using lamb or beef in this recipe you may need to add half a cup of water from time to time if the curry starts to become too thick.