Chicken Nihari

For Nihari Spice: Finely grind together cinnamon sticks, cardamoms, green cardamoms, black pepper, fennel seeds, roasted gram, poppy seeds, kachri spice, cloves, mace, dry ginger powder and chili powder.

Put in an air tight jar and use as required.

For Nihari: Heat clarified b utter, add ginger garlic paste with chicken, saute for a few minutes.

Now add chili powder, salt and Nihari spice, add a well adding little water and cook well.

Add 8 cups hot water, cover and cook for 30 minutes.

Sift flour and wheat flour together and mix in a little water to make smooth flowing batter.

Gradually add to the chicken mixture while stirring continuously.

Cover and let it cook on low flame for 15 minutes till butter surfaces on top.

Serve with finely sliced ginger, green chilies, chopped coriander leaves, lemon wedges and Tandoori Naan.