Chicken Nihari with Garnishes and Tandoori Roti
A slow-cooked, rich and deeply flavorful chicken stew, traditionally garnished with fresh ingredients, served with warm, soft tandoori roti.
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Cooking tools:
- Dutch oven
- Stove
- Pot
- Immersion blender
- Potato masher
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Ladle
- Serving bowl
- Skillet
- Microwave
- Cutting board
- Chef's knife
- Serving platter
- Spoon
- Kitchen scale
- Citrus press
- Colander
Ingredients
- 2 1/2 pounds chicken piece (bone-in, skinless)
- 1/4 cup vegetable oil
- 1 yellow onion (large, thinly sliced)
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 3 tablespoons nihari masala powder
- 1 teaspoon salt
- 6 cups water
- 1/4 cup all-purpose flour
- 5 pieces tandoori roti (store-bought)
- 1 fresh ginger (1-inch piece, julienned)
- 2 fresh green chilis (sliced)
- 1/2 cup fresh cilantro (chopped)
- 2 lemons (cut into wedges)
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