Chicken Nahari Recipe || चिकन निहारी। #cooking #cookingvideo

#trending #viral #chicken #nahari #youtubechannel #cookingchannel #food Part 1: Quick Homemade Nihari MasalaThis makes enough spice mix for 1 kg of chicken. If you prefer to save time, you can substitute this entirely with 3 tablespoons of a store-bought mix like Shan Nihari Masala.Whole Spices to Grind:Fennel seeds (Saunf): 1.5 tbspCoriander seeds: 1.5 tbspCumin seeds: 1 tspBlack peppercorns: 1 tspCloves: 5–6Green cardamom: 4–5Black cardamom: 1Cinnamon stick: 1 inchBay leaves: 2Nutmeg & Mace: ¼ tsp eachDry ginger powder (Sonth): 1 tspLong pepper (Pipli): 1 (optional, for authentic warmth)Ground Spices to Mix In:Kashmiri red chilli powder: 1 tbsp (for deep red color)Regular red chilli powder: 1 tspTurmeric powder: ½ tspSalt: 1.5 tsp (adjust to taste)Instructions: Grind all the whole spices into a fine powder, then stir in the ground spices. Set aside.Part 2: Easy Chicken Nihari RecipePrep time: 10 minutesCook time: 35 minutesServings: 4–5 peopleMain Ingredients:Chicken: 1 kg (curry cut, bone-in pieces yield the best flavor)Oil or Ghee: 1 cup (Nihari traditionally requires a good layer of surface oil)Onion: 1 large (finely sliced)Ginger-garlic paste: 3 tbspWheat flour (Atta): ½ cupWater: 4 to 5 cupsFor Garnishing:Ginger: 1 inch (cut into thin matchsticks/juliennes)Green chillies: 2–3 (sliced)Fresh coriander: A small handful (chopped)Lemon: 1 (cut into wedges)Step-by-Step Cooking Instructions1. Fry the OnionsHeat the oil or ghee in a deep, heavy-bottomed pot over medium-high heat. Add the sliced onions and fry them until they turn an even, golden brown color.2. Sear the ChickenAdd the ginger-garlic paste to the pot and sauté for 30 seconds. Toss in the chicken pieces and cook them on high heat for 4 to 5 minutes until the meat changes color from pink to opaque white.3. Bloom the MasalaTurn the heat down to low. Add your freshly prepared Nihari Masala (or 3 tablespoons of store-bought masala) to the pot. Stir well for 2 minutes to cook out the rawness of the spices, adding a tiny splash of water if the mix sticks to the bottom.4. Simmer the StewPour in 4 to 5 cups of water and stir everything together. Bring the liquid to a rolling boil, then cover the pot with a tight lid. Reduce the heat to medium-low and let it simmer for about 15 to 20 minutes, or until the chicken is completely tender.5. Save the Rogan (Pro Tip!)Once the chicken is cooked, you will see a thick layer of red oil (rogan) floating on the top. Use a ladle to gently skim off most of this oil into a separate bowl and set it aside. (Adding the flour slurry later will absorb all the visible oil, so saving it now ensures your dish looks beautiful when served).6. Thicken with Flour SlurryIn a separate small bowl, whisk the wheat flour (atta) with 1 cup of cold water until completely smooth and lump-free. Slowly pour this slurry into the simmering pot with one hand while constantly stirring the gravy with the other to prevent lumps from forming.7. Final SimmerLet the gravy simmer on low heat for another 8 to 10 minutes. The sauce will steadily thicken into a smooth, glossy, comforting stew. Turn off the heat.8. Assemble and ServeLadle the hot Nihari into a deep serving bowl. Pour the saved red rogan (oil) right back over the top. Garnish generously with the julienned ginger, green chillies, coriander leaves, and a heavy squeeze of fresh lemon juice.Would you like to pair this dish with a quick recipe for homemade tandoori naan or khameeri roti?