Heat oil in a pot and add chopped onion. Stir and cover the lid. Cook for 5-7 minutes on medium heat until lightly golden.
Now, add Nihari spice mix, ginger garlic paste, and green chili paste. Give it a stir and then add chicken. Fry for 5 minutes until the color of the chicken changes.
Then add 1 cup water. Mix well to remove any masala sticking on the bottom and sides of the pot. Cover and cook for 10 minutes.
In another pan, roast wheat flour for 1-2 minutes on medium heat until fragrant. Transfer flour to a bowl. Add 1 cup water to wheat flour and mix well. Make a smooth paste with batter-like consistency.
Add wheat paste and yogurt to the chicken pot and mix well.
Mix in 1 cup water and cover the pot again. Let it simmer for another 5 minutes on very low heat until a layer of oil is visible on the top.
To serve
Heat butter or ghee on a pan and add chili powder.
Simultaneously fill Nihari in a serving bowl, garnish with ginger and coriander leaves. Pour heated butter the garnish and serve with lemon wedges.
Video
Notes
Try to make Nihari 4-6 hours ahead and let it sit for several hours for enhanced flavors.
You can substitute my Nihari masala with store-bought Nihari Masala to save time. Add more masala if needed. If you make Nihari frequently, I suggest double or triple the recipe and making a big jar of spice mix, and store in the fridge or freezer. This stays good for up to a year.
Nihari tends to thicken as it sits longer. So add a few tablespoons of water when reheating. The thick flour-based curry is promoted to burn easily if reheated on high heat.