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Nihari is a stew originating in the city of Lucknow, the capital of the 18th century Awadh, under the Mughal Empire in India. It consists of slow-cooked meat, mainly shank meat of beef or lamb and mutton. In this video, I am cooking Nihari out of Chicken. This recipe is primarily dedicated to chicken lovers and others who cannot eat red meat due to medical conditions. So let's get started Nihari Murgh with this recipe.
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Ingredients:
1 kilogram of chicken, 2 medium-sized onions ( sliced and fried until brown color), 2 tablespoons of ginger-garlic paste, 2 tablespoons of coriander seeds, 1 tablespoon of cumin seeds, 2 green cardamoms, 1/2 tablespoon of peppercorns, 1/4 tablespoon of cloves, 1 black cardamom, 1 piece of cinnamon, 1/2 flower of mace, 7-8 whole dried red chilies, 1/2 piece of long pepper, 1/4th piece of nutmeg, 1/2 teaspoon of black cumin seeds (Shahi Jeera), Make a fine powder out of these spices We need only 2 tablespoons of this Nihari Masala, 1/4 teaspoon of ginger powder,1 tablespoon of Kashmiri chili powder, salt as per taste, 2-3 tablespoons of wheat flour,2 tablespoons of clarified butter, onion oil, extra mustard oil, coriander leaves to garnish.
1 किलोग्राम चिकन, 2 मध्यम आकार के प्याज (कटा हुआ और भूरा होने तक तला हुआ), 2 बड़े चम्मच अदरक-लहसुन का पेस्ट, 2 बड़े चम्मच धनिया के बीज, 1 बड़ा चम्मच जीरा, 2 हरी इलायची, 1/2 बड़ा चम्मच काली मिर्च, 1/4 चम्मच लौंग, 1 काली इलायची, 1 टुकड़ा दालचीनी, 1/2 गदा का फूल, 7-8 साबुत सूखी लाल मिर्च, 1/2 टुकड़ा लंबी काली मिर्च, 1/4 जायफल का टुकड़ा, 1/2 चम्मच काला जीरा (शाही जीरा) का, इन मसालों का एक महीन पाउडर बना लें, हमें इस निहारी मसाला के केवल 2 बड़े चम्मच, 1/4 चम्मच अदरक पाउडर, 1 बड़ा चम्मच कश्मीरी मिर्च पाउडर, नमक स्वादानुसार 2-3 चाहिए। बड़े चम्मच गेहूं का आटा, 2 बड़े चम्मच घी, प्याज का तेल, अतिरिक्त सरसों का तेल, हरा धनिया सजाने के लिए।
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Gear used in this video-
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Microphones
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