Chicken Nihari

Roast fennel seeds, badyan k phool, dry ginger, and cumin on tawa, then blend them into fine powder.

Now mix it together with turmeric, coriander powder and salt.

Divide this mixture into two parts.

Heat oil, add ginger garlic paste, fry for 2 minutes then add chicken.

Dissolve half of the spices mixture in ½ cup of water.

Add this mixture in chicken, stir well.

Now add 2 glass water, cook for 30 minutes.

When chicken is tender, add roasted wheat flour dissolve in little water.

Cook for another 10 minutes, then turn the flame off.

In another pan heat ½ cup oil, fry onion till golden brown and add the remaining mixture.

Give seasoning to nehari.

Put nehari in a serving dish and garnish with green coriander, mint leaves, green chilies, all spice powder, lemon and ginger julienne.