Heat the vegetable oil in a large pot or pressure cooker over medium heat.
Add the sliced onions and sauté until golden brown.
Add the ginger-garlic paste and cook for a minute until fragrant.
Add the chicken pieces and cook until they are lightly browned.
Now, add the Nihari masala, turmeric powder, red chili powder, coriander powder, garam masala powder, and salt. Stir well to coat the chicken evenly with the spices.
Pour in the water and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 2-3 hours to allow the flavors to develop. If using a pressure cooker, cook for about 30 minutes on low heat after the first whistle.
In a small bowl, mix the wheat flour with a little water to make a smooth paste.
Gradually add this paste to the simmering chicken gravy, stirring continuously. This will help thicken the gravy.
Continue cooking for an additional 15-20 minutes until the gravy thickens and the chicken is tender.
Once done, garnish with fresh coriander leaves and ginger slices.
Serve hot with naan bread or rice, and don't forget the lemon wedges on the side for an extra tangy kick!
