Step 1

Heat oil in a pot and add chopped onion. Stir and cover the lid. Cook for 5-7 minutes on medium heat until lightly golden.

Step 2

Now, add Nihari spice mix, ginger garlic paste, and green chili paste. Give it a stir and then add chicken. Fry for 5 minutes until the color of the chicken changes.

Step 3

Then add 1 cup water. Mix well to remove any masala sticking on the bottom and sides of the pot. Cover and cook for 10 minutes.

Step 4

In another pan, roast wheat flour for 1-2 minutes on medium heat until fragrant. Transfer flour to a bowl. Add 1 cup water to wheat flour and mix well. Make a smooth paste with batter-like consistency.

Step 5

Add wheat paste and yogurt to the chicken pot and mix well.

Step 6

Mix in 1 cup water and cover the pot again. Let it simmer for another 5 minutes on very low heat until a layer of oil is visible on the top.

Step 7

Heat butter or ghee on a pan and add chili powder.

Step 8

Simultaneously fill Nihari in a serving bowl, garnish with ginger and coriander leaves. Pour heated butter the garnish and serve with lemon wedges.