Nahari (Chicken)

Nahari is a traditional hyderabadi dish that is had with hot parathas or nan.Its made with Goat's trotters called paya traditionally,its a speciality to serve this dish with Goat's tongue and tender part of the head.Because of the hot nature of this dish its usually made in winters.Here in riyadh the winter has just started,as the weather isn't cold yet i thought i will try a variation with this recipe ,n tried making it with chicken.It tastes superb with chicken too .inshallah i will post the Paya recipe soon.
INGREDIENTS:
STEP 1
For the handi

1. Chicken 1 whole



2. Onion 1 medium(sliced finely)



3. Red chilli powder 1Tspn



4. Turmeric powder 1/4th Tspn



5. Ginger-Garlic paste 2Tbspns



6. Green chillies 6-8



7. Cilantro/coriander leaves 1 bunch



8. Mint leaves 1/2bunch



9. Peppercorns 1Tspn



10. Salt to taste

STEP 2

For the shorba

1. Onion small 1 sliced



2. Ginger garlic paste 1Tbspn



3. Green chilles 8-9



4. Garm masala powder 1Tspn



5. Wheat flour 2 handfuls



6. Nahari masala 1/2 packet or potli ka masala



7. Curry leaves few



8. Cilatro and Mint leaves few



9. Salt to taste

METHOD:

• Pressure cook chicken with step 1 ingredients with 2-3 cups of water for 10mins on low flame.(if ur using potli ka masala u can put the masala in a muslin cloth tie it out in shape of a potli and pressure cook it with the chicken,remove the potli once ur chicken is condensed)this completes ur step 1



• Now coming to step 2. Heat 5-6Tbspns of oil in a big vessel and add ginger-garlic paste and fry till it turns brown in colour.



• Add the onions and fry to golden brown ,now add curry leaves ,green chilles.



• Later add wheat flour and fry for about 4-5 minutes,note that the flame of the stove should always be low.



• Add garam masala,red chilli powder,turmeric powder.



• If ur using ready made nahari masala ,Add about 1/2 packet,keep tasting when u add the masala.



• Add the step 1 ingredients that you have pressure cooked and boil with mint and coriander leaves for sometime.



• Serve hot with paratha or nan.