Ramzan Special Chicken Nihari | Easy Recipe for Beginners скачать в хорошем качестве

Ramzan Special Chicken Nihari | Easy Recipe for Beginners

Ramadan Special Chicken Nihari Recipe – a rich and aromatic dish perfect for Iftar or any special occasion. This beginner-friendly recipe combines tender chicken with a blend of fragrant spices, creating a comforting and flavorful curry. The dish is easy to make, with ingredients that are commonly available in most kitchens, ensuring a hassle-free cooking experience. Whether you're new to cooking or looking for a classic dish to impress your guests, this Chicken Nihari will surely become a family favorite. Serve it with warm naan or paratha for an authentic meal. Ingredients: Cooking oil – ¼ cup Black cardamom – 1 Green cardamoms – 3 Cinnamon sticks – 2 small pieces Black peppercorns – 7-8 Bay leaves – 2 Onion paste – ¾ cup Turmeric powder – 1 tsp Red chili powder – 2 tsp (1 tsp red chili + 1 tsp Kashmiri red chili) Chicken (curry cut) – 1 kg Garlic paste – 1 tbsp Ginger paste – 1 tbsp Green chili paste – 1 tbsp Salt – 1¾ tsp (or to taste) Fennel seeds – 1 tbsp (tied in a small cheesecloth) Hot water – 3½ cups Cumin powder – 1 tsp Garam masala powder – 1 tsp Sugar – a small pinch Milk – ½ cup Whole wheat flour (atta) – 1½ tbsp Ghee – 1 tbsp Ginger (thinly sliced) – for garnishing Chopped coriander – 2 tbsp Fried onions (Beresta) – 3 tbsp (for garnishing) Instructions: Heat ¼ cup of cooking oil in a pan over medium heat. Add whole garam masala: 1 black cardamom, 3 green cardamoms, 2 small cinnamon sticks, 7-8 black peppercorns, and 2 bay leaves. Let them sizzle for a few seconds. Add ¾ cup of onion paste and cook for 2-3 minutes until it turns light golden. Add 1 tsp turmeric powder and 2 tsp red chili powder (1 tsp red chili + 1 tsp Kashmiri red chili). Stir and cook until the oil separates. Add 1 kg chicken (cut into curry pieces) and mix well. Add 1 tbsp garlic paste, 1 tbsp ginger paste, 1 tbsp green chili paste, and 1¾ tsp salt (or to taste). Stir everything together. Take 1 tbsp fennel seeds, tie them in a small cheesecloth, and add the pouch to the pan. Cover and cook on low heat for 5 minutes. After 5 minutes, uncover and sauté for a few more minutes. Pour in 3½ cups of hot water, cover again, and let it cook on low-medium heat for 25 minutes. Once the chicken is tender, add 1 tsp cumin powder, 1 tsp garam masala, and a small pinch of sugar. Mix well. In a small bowl, mix ½ cup milk with 1½ tbsp whole wheat flour. Stir well to remove any lumps. Slowly pour the flour mixture into the pot while stirring continuously. Cook for 3-4 minutes until the gravy thickens. Garnish with thinly sliced ginger, 1 tbsp ghee, 2 tbsp chopped coriander, and 3 tbsp fried onions (beresta). Serve hot with naan or paratha. Enjoy your delicious and aromatic Chicken Nihari! Become a member of our channel and get exclusive perks:    / @banglarrannaghor   Subscribe to BR: bit.ly/BRYouTubesub Subscribe to Banglar Rannaghor | bit.ly/BRYouTubesub Our daily story - Instagram : bit.ly/Banglarrannaghor Facebook |   / banglarrannaghor   Website: https://www.banglarrannaghor.com/