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1
Boil 8 cups of water in a large pot.
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2
In a separate sauce pot with oil over high heat, saute the onion until light golden and then in stir the garlic. When the garlic begins to stick to the bottom, add a splash of water and the chicken. Stir for 3=5 minutes, or until the chicken exterior becomes white..
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3
In the meanwhile, whisk together the flours and the water to make a smooth paste.
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4
Spice the chicken with chili powder, nihari masala, and salt. Stir for another 3 minutes. If the spices start to stick to the bottom of the pan, add another splash of water.
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5
Transfer the boiling water to the chicken pot. Wait for the mixture to boil. Slowly stir in the flour paste to avoid curdling. Ensure that the chicken is still boiling while adding this paste. Cook for another 5 minutes, or until the sauce is vigorously boiling.
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6
Continue to cook the nihari to soften the meat. Either keep the nihari covered on the stovetop on low heat for 2 hours or transfer the nihari to a slow cooker on low heat for 3 hours, or place in the oven at 300 F for 3 hours.. Be sure to stir the curry occasionally to ensure the contents are not sticking to the pot bottom (every hour or so).
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7
Garnish with chopped ginger, lemon and cilantro. Serve with naan.
