Chicken Nihari

Heat ¼ cup of cooking oil in a pan over medium heat.
Add whole garam masala: 1 black cardamom, 3 green cardamoms, 2 small cinnamon sticks, 7-8 black peppercorns, and 2 bay leaves. Let them sizzle for a few seconds.
Add ¾ cup of onion paste and cook for 2-3 minutes until it turns light golden.
Add 1 tsp turmeric powder and 2 tsp red chili powder (1 tsp red chili + 1 tsp Kashmiri red chili). Stir and cook until the oil separates.
Add 1 kg chicken (cut into curry pieces) and mix well.
Add 1 tbsp garlic paste, 1 tbsp ginger paste, 1 tbsp green chili paste, and 1¾ tsp salt (or to taste). Stir everything together.
Take 1 tbsp fennel seeds, tie them in a small cheesecloth, and add the pouch to the pan.
Cover and cook on low heat for 5 minutes.
After 5 minutes, uncover and sauté for a few more minutes.
Pour in 3½ cups of hot water, cover again, and let it cook on low-medium heat for 25 minutes.
Once the chicken is tender, add 1 tsp cumin powder, 1 tsp garam masala, and a small pinch of sugar. Mix well.
In a small bowl, mix ½ cup milk with 1½ tbsp whole wheat flour. Stir well to remove any lumps.
Slowly pour the flour mixture into the pot while stirring continuously. Cook for 3-4 minutes until the gravy thickens.
Garnish with thinly sliced ginger, 1 tbsp ghee, 2 tbsp chopped coriander, and 3 tbsp fried onions (beresta).

Ingredients