Chicken Nihari

Dry roast the above ingredients, Cool, grind and sieve. Store in an airtight container.

Heat oil and saute the onions till translucent. Then add the ginger-garlic paste and turmeric powder. Fry for a few seconds.

Add the chicken and nihari masala and fry on low flame for 5-6 minutes. Add salt and water and let it come to a boil on high flame. Then simmer on low flame till the chicken is soft.

Add the atta mixed with a little water. Simmer further for 1-2 minutes. When the gravy thickens a little, serve, garnished with ginger juliennes. (The consistency should be like a stew).