Tasty Chicken Nahari Recipe
Chicken Nahari is a delicious and flavorful Indian/Pakistani dish that is typically enjoyed for breakfast or brunch. It's made with slow-cooked chicken, aromatic spices, and a rich gravy. Here's a tasty Chicken Nahari recipe for you to try:
Ingredients:
500 grams chicken pieces (bone-in for better flavor)
3 tablespoons vegetable oil or ghee
2 large onions, finely sliced
2 tablespoons ginger-garlic paste
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to your spice preference)
1/2 teaspoon garam masala
1/4 teaspoon nutmeg powder
4 cups water
1/2 cup yogurt
Salt to taste
2 tablespoons wheat flour
2 tablespoons chopped fresh cilantro (coriander leaves)
2 tablespoons fried onions (for garnish)
Sliced green chilies (for garnish)
Ginger julienne (thinly sliced ginger) for garnish
Lemon wedges (optional, for serving)
Instructions:
Heat the oil or ghee in a large, heavy-bottomed pot or a pressure cooker over medium heat.
Add the finely sliced onions and cook until they turn golden brown. Stir occasionally to prevent burning.
Once the onions are caramelized, add the ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
Add the chicken pieces to the pot and cook for about 5 minutes, stirring occasionally until they are lightly seared.
Now, add the ground coriander, cumin, turmeric, red chili powder, garam masala, nutmeg powder, and salt. Mix everything well, ensuring the chicken is coated with the spices.
Pour in the water and bring it to a boil. If using a pressure cooker, close the lid and cook for about 15-20 minutes or until the chicken is tender. If using a regular pot, cover and simmer on low heat for 30-40 minutes until the chicken is cooked through and tender.
Once the chicken is cooked, add the whisked yogurt to the pot and stir it in. Let it simmer for another 5-10 minutes.
In a separate small bowl, mix the wheat flour (or all-purpose flour) with a little water to make a smooth paste. Add this paste to the pot, stirring continuously to avoid lumps. This will help thicken the gravy.
Simmer the Nahari for a few more minutes until the gravy thickens to your desired consistency.
Check for seasoning and adjust salt and spices if needed.
Garnish the Chicken Nahari with chopped cilantro, fried onions, sliced green chilies, and ginger julienne.
Serve hot with naan, paratha, or steamed rice. Optionally, you can serve with lemon wedges for a tangy kick.
Enjoy your delicious Chicken Nahari! It tastes even better the next day as the flavors deepen and meld together
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