• Make Homemade Nihari Masala and set aside.
• Grind 2 pepli and set aside.
• Blend water and atta in a blender. and set aside.
• In a medium size pot, on medium heat, add oil, let it heat up.
• Add onion, fry the brown.
• Add whole spices and sauté the whole spices.
• Next add ginger garlic paste and mix for 20 seconds.
• Add chicken and saute until the chicken change its color.
• Next add 3 tbsp homemade Nihari Masala, salt, and red chili powder.
• Mix it and let it cook for 2 minutes.
• Now add the atta mixture.
• Now cook it for 5 minutes. Stir occasionally.
• Place the lid on top of the pot and turn the stove to medium-low.
• Let it cook until the chicken is fully cooked for 30 minutes.
• Add pepli and garam masala powder.
• Turn off the stove.

Tempering

• Add oil in a fry pan on medium heat let it heat up.
• Now add onion and sauté the onion until brown.
• Add butter, let it melt.

Back to the Chicken Nihari

• Once melted, pour the tempering/Tarka on top of the Chicken Nihari.
• Add garam masala powder
• Garnish with fresh lemon juice, ginger, cilantro, and green pepper.
• Serve immediately with a hot fresh naan.