Quick Chicken Nihari

Step 1

Heat 2 tablespoons of oil in a large heavy-bottomed pot over medium-high heat until it shimmers and slides when you tilt the pot, about 90 seconds.

Step 2

Add the diced onion to the hot oil and stir with a wooden spoon every 30 seconds until the onion turns deep golden brown with caramelized edges, about 8–10 minutes. This builds the stew's rich flavor base.

Step 3

Pour in the ginger-garlic paste and stir constantly for 60 seconds until the raw onion smell transforms into a warm, fragrant aroma and the mixture darkens slightly.

Step 4

Sprinkle in the spice blend and stir for 30 seconds until the spices coat the onion-garlic mixture and smell strongly fragrant, blooming them to release their oils.

Step 5

Add all the chicken chunks at once and stir with the spoon for 2 minutes, turning each piece to coat it in the spice mixture, until the outside surfaces look opaque.

Step 6

Pour in the crushed tomatoes and 1.5 cups of water, and stir once to combine. Bring the mixture to a boil over medium-high heat, watching for large bubbles breaking the surface.

Step 7

Reduce the heat to medium-low and place the lid on the pot. Simmer for 18–20 minutes, stirring once halfway through, until the chicken is fork-tender and the liquid thickens into a rich sauce that coats the back of the spoon.

Step 8

Taste a spoonful of the gravy and stir in salt and pepper until it tastes savory and balanced to you, about 0.5–1 teaspoon of salt depending on the tomatoes.

Step 9

Squeeze juice from one lime wedge into the pot and stir to combine. The brightness cuts through the rich spices and finishes the dish.

Step 10

Divide the chicken and sauce among four bowls or deep plates. Serve the remaining lime wedges alongside for guests to add extra brightness to taste.