Mouthwatering Chicken Nihari

Chicken Nihari

Nihari is an Asian cuisine specialty. Nihari is a popular dish in Pakistan and Bangladesh, and it is also considered the national dish of Pakistan. Previously, Nihari recipes had many spice variations, so it was slow-cooked overnight and served the following day on special occasions and festivals such as Eid. Nihari is a fiery spicy stew made with halal organic meat that is slow-cooked. However, when halal chicken is used to prepare nihari, this is a quick, easy, and convenient version of traditional nihari that only takes 35 minutes to prepare!

Ingredients And Making For Nihari Spice Mix

  1. Red Chili Flakes                                 2 tsp.
  2. Fennel Seeds                                     2 tsp. 
  3. Black Pepper                                     1/2 tsp
  4. Cumin Seeds                                      2 tsp
  5. Coriander Seeds                               2 tsp
  6. Cloves                                                   2
  7. Green Cardamom                            2
  8. Black Cardamom                              1
  9. Cinnamon Stick                                 1 inch 
  10. Star Anise                                            1 
  11. Bay Leaf                                               1
  12. Red Chili Powder                              1 tsp 
  13. Grated Nutmeg                                1/4 tsp
  14. Chili Powder                                      1 tsp
  15. Garam Masala                                   1 tsp
  16. Turmeric Powder                             1/2 tsp

Preparation Of The Nihari Spice Mix/Powder.

Mix the first 11 spices in a nonstick pan and toast for a few minutes over low heat. Make a fine powder. Add the remaining five ingredients from the list and thoroughly combine. This can be done up to two months ahead of time and stored in an airtight container.

Ingredients for Chicken Nihari

Nihari Spice Mix                                2 tbs

Chicken                                                1500 grams

Oil                                                           1/2 cup 

onions,                                                 2 (finely chopped)

salt                                                         2 tsp

ginger garlic paste                           2 tbsp                  

water                                                    8-10 cup

whole wheat flour                           1/2 cup

fried onions                                        (for garnishing)

ginger, lemon, chopped coriander, green chilies (for garnishing)

Cooking Instructions

Take a deep pan, heat the oil, and fry the onions until they are lightly golden. Stir in the ginger and garlic paste. Then, for about 10 minutes, add the chicken and stir-fry it. Stir in the Nihari powder thoroughly. After that, add water and salt, give everything a good stir, and turn off the heat. Allow the pot to cook for an hour on low heat.

Roast the wheat flour till lightly brown. Allow the flour to cool. Now, gradually add water to form a paste with no lumps.

Now, gradually add the whole wheat flour paste to the pan, stirring constantly. The gravy will thicken as a result of this. Then cover the pan with a tight-fitting lid and let it cook for about 30 minutes on very low heat. Turn the heat down and allow the oil to separate.

A bowl of spicy Chicken Nihari can be satisfying with hot naan, lemon wedges, ginger, and herbs.

Important Tips

  • Make Nihari 4-6 hours ahead of time and set it aside for several hours to allow the flavors to develop.
  • Nihari thickens as it sits for a longer time. When reheating, add a few tablespoons of water. When reheated on high heat, the thick flour-based curry is prone to burning.

One of the most popular hot trending meals is chicken nihari. Every day, millions of people enjoy it. It’s simple, quick, and delicious. Chicken nihari is something that someone could eat for the rest of his life.

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