Step 1: Make the Nihari Masala — Toast the fennel seeds, coriander seeds, cumin seeds, green and black cardamoms, cloves, cinnamon, bay leaf, and mace in a dry skillet over medium heat for 2–3 minutes until fragrant. Cool, then grind to a fine powder. Mix in the nutmeg, Kashmiri red chili powder, and salt. Store extra in an airtight jar.

Step 2: Brown the Chicken and Onions — Heat the oil or ghee in a large, heavy pot over medium-high heat. Add the sliced onions; cook 10–12 minutes, stirring often, until deep golden brown. Add the chicken pieces and sear 5–6 minutes, turning, until lightly browned. Stir in the ginger garlic paste and cook 1 minute.

Step 3: Add Spices and Start the Simmer — Add 2 tablespoons of the nihari masala, the turmeric, and salt; stir to coat. Pour in 4–5 cups of water, bring to a boil, then reduce to the lowest setting. Cover and simmer gently 60–75 minutes until the chicken is fall-off-the-bone tender.

Step 4: Thicken with the Atta Slurry — Whisk the whole wheat flour with ½ cup water until completely smooth — no lumps. Slowly drizzle the slurry into the simmering stew, stirring constantly. Simmer uncovered 15–20 more minutes, stirring often, until the gravy is silky and spoon-coating.

Step 5: Bloom the Tari (Oil Tempering) — Increase the heat to medium for the last 5 minutes and tilt the pot so spiced oil collects on the surface. For more dramatic tari, heat 2 tablespoons of oil in a small pan, sizzle ½ teaspoon of Kashmiri red chili powder in it for 20 seconds, and drizzle over the nihari.

Step 6: Rest and Serve — Turn off the heat and rest 10–15 minutes. Ladle into bowls so each serving gets some glistening tari. Serve hot with ginger juliennes, fried onions, lemon wedges, green chilies, and cilantro on the side.