Nihari - cooking recipe

Ingredients

500 g skinless chicken (with bones)
1 medium onion (thinly sliced)
2 tablespoons whole wheat flour
1 piece of dry gingerroot (Sounth)
2 small white cardamoms (Choti Safaid Ilaichi)
2 bay leaves (Tezz Pattay)
1 cinnamon stick (Dal Cheeni)
1/2 teaspoon garam masala powder
2 tablespoons anise seeds (Sounf, grounded) or 2 tablespoons fennel seeds (Sounf, grounded)
1 teaspoon red chili powder (Pisi Lal Mirch, or to taste)
2 pinches nutmeg
1/2 teaspoon turmeric powder (Pisi Haldi)
salt (to taste)
1 piece black salt (Kaala Namak)
1 tablespoon garlic paste (Pisa Lehsan)
1 tablespoon ginger paste (Pisi Adrak)
4 tablespoons oil
1 medium onion (sliced, fried to brown and dried, or a cup of ready-fried onions)
3 green chilies (Hari Mirch, chopped)
2 inches piece gingerroot (Adrak, cut in strips)
1 bunch fresh coriander leaves (to garnish, Hara Dhania, chopped)

Preparation

In a pot, cooking oil. Once the oil gets hot add in the 2 sliced onions. Turn the stove down to medium. Fry the onions to golden brown. Remove from oil and put the onions on a paper towel to absorb any excess oil. Crush the onions.
Add the meat and garam masala powder (whole spices), ginger paste, garlic paste, salt, red chilli powder, bay leaves, cinnamon and turmeric powder, continuously fry by stirring until the oil separates.
Add in the nutmeg, cardamoms, aniseeds and black salt. Stir, add in enough water to cover meat and cook on low heat covered for 30 to 50 minutes.
Once the meat is cooked and tender, add in the flour and cook on low heat for about another 10 minutes.
Garnish with coriander leaves, fried onions, green chillies and ginger strips.