Chicken Nihari is a quicker and lighter version of the classic Beef Nihari, yet it retains all the delicious, slow-cooked flavors. This rich and aromatic stew is thickened with wheat flour, giving it a silky texture that pairs perfectly with naan or paratha. Traditionally enjoyed as a breakfast dish, Nihari is deeply rooted in Pakistani cuisine and is known for its warm, comforting taste.
Unlike beef or mutton Nihari, which requires hours of slow cooking, Chicken Nihari can be prepared in under an hour, making it a great option for a flavorful yet time-saving meal. With the right blend of Nihari masala, ginger, garlic, and slow-cooked gravy, this dish delivers an irresistible taste with every bite.
Ingredients You’ll Need
For the Chicken and Gravy:
- 1 kg chicken (bone-in, cut into pieces)
- ½ cup oil or ghee
- 1 large onion (sliced)
- 1 tbsp ginger-garlic paste
- 2 tbsp Nihari masala (store-bought or homemade)
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp salt (adjust to taste)
- ½ tsp cumin powder
- ½ tsp coriander powder
- 4 cups water
For Thickening the Gravy:
- 2 tbsp wheat flour (mixed with ½ cup water)
For Garnishing:
- Fresh coriander (chopped)
- 1-inch ginger (cut into thin slices)
- Lemon wedges
Step-by-Step Instructions
1. Sauté the Onions and Chicken
- Heat oil or ghee in a large pot. Add sliced onions and sauté until golden brown.
- Add ginger-garlic paste and fry for a minute.
- Add the chicken and cook on medium heat until it turns slightly golden.
2. Add the Spices and Cook
- Mix in Nihari masala, red chili powder, turmeric, cumin powder, coriander powder, and salt. Stir well to coat the chicken.
- Pour in 4 cups of water, cover the pot, and let it simmer on low heat for 30-40 minutes until the chicken is tender.
3. Thicken the Gravy
- Mix wheat flour with ½ cup of water to form a smooth paste. Slowly pour it into the Nihari while stirring continuously to avoid lumps.
- Let the gravy cook for another 5-7 minutes until it thickens to the desired consistency.
4. Serve and Enjoy
- Garnish with fresh coriander, ginger slices, and a squeeze of lemon juice.
- Serve hot with naan, paratha, or steamed rice.
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