Chicken Nihari Recipe

Chicken Nihari is a lighter and quicker version of the traditional beef Nihari. This dish is perfect for those who prefer chicken over beef but still want to enjoy the rich flavors of Nihari.

Ingredients for Chicken Nihari

1 kg chicken (bone-in pieces)
1 cup oil or ghee
2 large onions, sliced
2 tbsp ginger-garlic paste
2 tbsp Nihari spice mix
1 tbsp red chili powder
1 tsp turmeric powder
1/2 cup wheat flour (atta), roasted
6 cups water
Salt to taste
Fresh coriander leaves, chopped (for garnish)
Lemon wedges (for serving)
Ginger slices (for garnish)
Green chilies, chopped (for garnish)

Instructions for Making Chicken Nihari

Preparation: Heat oil or ghee in a large pot. Fry the onions until golden brown, then add ginger-garlic paste and sauté for a few minutes.
Cooking the Chicken: Add chicken pieces and cook until they are browned on all sides. Add Nihari spice mix, red chili powder, turmeric powder, and salt. Stir well to coat the chicken with spices.
Slow Cooking: Add water and bring to a boil. Reduce heat to low, cover, and simmer for 1-2 hours until the chicken is tender and the flavors are well blended.
Thickening the Gravy: Mix roasted wheat flour with a little water to make a smooth paste. Gradually add this paste to the Nihari, stirring continuously to avoid lumps. Cook for another 15-20 minutes until the gravy thickens.
Serving: Garnish with fresh coriander leaves, ginger slices, and green chilies. Serve hot with lemon wedges and naan or paratha.

Tips for Success

Chicken: Use bone-in chicken pieces for more flavor.
Spices: Use a good quality Nihari spice mix for authentic taste.
Thickening: Make sure to roast the wheat flour before adding it to the stew to avoid a raw taste.

Enjoy the delicious and lighter flavors of Chicken Nihari, a perfect dish for a hearty meal.