February 07, 2025 06:05 pm
At the end of this week, the brunch you and your family will have to lick your plate to the final Morsel. This is the only chicken nihari recipe that you will need
Do you want to raise your snooze experience at the end of this week? We have the right, finger licking catalyst to help achieve that agenda. Plan to present healthy food this week and trade them for a small slices of desi delictions. Food Influenceer, Indu Mathew painted a delicious photo in his quick recipe clip: “Nihari is a rich, slow cooked steu known for its deep, fragrant taste and velvet texture. Traditionally red meat Made with, this chicken version provides a lighter twist while provides a mild twist while provides a mild twist while provides a mild twist while still provides the same bold taste.
We have already been sold, so there is a recipe here.
Chicken nihari
Material: Bone-in chicken pieces, onion, ginger-garlic paste, cumin, saunaf, star anis, mess, paporn, black cardamom, dry red chili, red chili powder, turmeric, ghee, water, salt for taste
Method: The brown onion was sliced ​​and turned into a smokey paste with a splash of water and set on one side. In the same ghee, saute ginger-garlic paste, then add bone-in chicken pieces and brown. Grind some cumin seeds, saunaf, star anis, mess, pappercorn, cinnamon, black cardamom, dry red chili, red chili powder and turmeric. Add it to the pieces of sectoring chicken and give it a good movement. Now after helping some fresh yogurt in onion paste. If you want the curry to be slightly less intense, then become slightly heavy on it. Do the season with salt and let it cook until the oil separates. Once you see the oil floating, add some water, which is enough to sink the chicken pieces. Once cooked, skim a few fat spoon of oil and keep it aside for the cover of the Taur. Now crank the heat and boil the curry for a stability of your choice. While offering the dish, apply a spoon on the chicken pieces on the chicken pieces so that your brunch guests can start feasting with your eyes.
This recipe is best enjoyed with some tandoori bread and lots of fresh onions and lemon.
(Recipe with my hunger diary)
Happy Weekend Branching!
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