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Although nihari is traditionally made with lamb, this diabetes-friendly recipe is for the chicken version of this traditional Indian dish. Naturally the chicken Nihari is lower on fat than the lamb version of the dish, but it is definitely not lower on flavor. A great dinner option for a family dinner!
Step 1 In a large pan, heat canola oil on medium heat, then add chicken and cook for 3-4 minutes. Step 2 Add ginger, turmeric, chili powder, ground coriander, and salt. Then add a little water and cook for about 3 minutes, stirring constantly. Step 3 Place black cardamom pods, cinnamon stick, fennel seeds, cumin seeds, coriander seeds, cloves, bay leaf, and whole black peppercorn in a cotton cloth and tie the cloth. Step 4 Put the cloth with the spices and 3 cups of water to the pan with the chicken. Bring to a boil. Then reduce heat to a very low, cover, and cook for about 3 to 3.5 hours. Step 5 Remove the cotton cloth with spices from the pan. Continue cooking until the desired thickness is reached. Then garnish with fresh coriander, serve and enjoy!
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