We feel Nihari goes best with Phulka or Roomali Roti but if you want, you can also serve it with Parantha.
Serve the Nihari for Breakfast or even Lunch or Dinner. This curry might take longer to cook but the recipe is pretty easy and great for beginners.
Roast Green cardamom, Dry red chilies, cinnamon stick, whole black pepper, fennel seeds, cumin seeds, Mace, Coriander seeds, and cloves. Once roasted, grind it to a fine powder.
Add Mustard oil and Olive oil to a pan. Add Ginger garlic paste and saute till the raw smell goes away.
Add Chicken and cook for 2-3 minutes. Add Turmeric Powder, Red chili Powder, and Salt. Saute for few minutes till the chicken changes color.
Add Yogurt and mix well.
Add 3-4 cups of water.
Let the chicken cook on low heat slowly for around an hour.
Run a fork through the chicken so the meat gets off the bone. Add the spice powder and another cup of water and let it cook on low heat for another 30 minutes.
Now add the flour paste. This would thicken the curry.
Add the sliced green chilies.
Add the coriander leaves and mix well. Let it simmer while we prepare the tempering.
Add Ghee to another pan. Add sliced onions.
Cook till the onions turn golden brown. Add a pinch of red chili powder.
Add the tempering to the Chicken curry.
Serve with Ginger juliennes, sliced onions, and Lemon.