Ingredients:
1-1 kg chicken pieces (with bones, preferably legs and thighs)
2-2 onions, thinly sliced
3-4 cloves of garlic, minced
4-1-inch piece of ginger, grated
5-2 tablespoons ghee (clarified butter) or vegetable oil
6-2 tablespoons wheat flour (optional for thickening)
7-2 teaspoons red chili powder
8-1 teaspoon turmeric powder
9-1 teaspoon coriander powder
10-1 teaspoon cumin powder
11-1/2 teaspoon fennel seeds (saunf), lightly crushed
12-1/2 teaspoon garam masala powder
13-1/4 teaspoon nutmeg powder
14-4 cups chicken broth or water
15-Salt to taste
16-Fresh coriander leaves for garnishing
17-Ginger slices for garnishing
18-Lemon wedges for serving
Spice Mix (to be ground into a paste):
1-1 tablespoon whole coriander seeds
2-1 tablespoon whole cumin seeds
3-1 cinnamon stick (about 1 inch)
4-4 green cardamom pods
5-4 cloves
6-1 black cardamom pod
7-1 teaspoon black peppercorns
Step-by-Step Process:
Dry roast and grind the spice mix:
Dry roast the whole coriander seeds, cumin seeds, cinnamon stick, green cardamom pods, cloves, black cardamom pod, and black peppercorns in a pan over low heat until fragrant.
Once roasted, allow them to cool, and then grind them into a fine powder using a spice grinder or mortar and pestle.
Prepare the chicken:
Wash the chicken pieces thoroughly and pat them dry.
Sauté the onions and spices:
Heat ghee or vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium heat.
Add the sliced onions to the pan and cook until they turn golden brown.
Add the minced garlic, grated ginger, and the ground spice mix. Cook for a minute to release their flavors.
Add the chicken and spices:
Add the chicken pieces to the pan and mix well with the onions and spices.
Add red chili powder, turmeric powder, coriander powder, cumin powder, fennel seeds, garam masala powder, nutmeg powder, and salt. Mix everything together to coat the chicken with the spices.
Slow-cook the Murgh Nihari:
Pour in the chicken broth or water, ensuring that the chicken pieces are fully submerged.
Cover the pan and cook the Murgh Nihari over low heat for about 2-3 hours, stirring occasionally, until the chicken becomes tender and the flavors are well blended.
If you prefer a thicker gravy, mix wheat flour with a little water to make a smooth paste and add it to the pan. Cook for an additional 15-20 minutes until the gravy thickens.
Garnish and serve:
Once the Murgh Nihari is cooked to perfection, remove the pan from heat.
Garnish with fresh coriander leaves and ginger slices.
Serve hot with naan bread, roti, or steamed rice.
Accompany with lemon wedges on the side for squeezing over the dish, if desired.
Enjoy the rich and aromatic flavors of Murgh Nihari, a delicious and indulgent dish that is often enjoyed during special occasions or as a treat for a hearty meal!
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