Chicken Nihari

100%

Servings

4

Prep

20 min

Cook

2 hr 20 min

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Nihari is a famous curry across Asia. It can be made with chicken/beef/mutton and tastes best with naan. Try this recipe of chicken nihari and enjoy at any time of the day.

FOR NIHARI MASALA POWDER

  • 2 teaspoons ‏fennel seeds
  • 2 teaspoons ‏coriander seeds
  • 2 teaspoons ‏cumin seeds
  • 8 ‏black pepper corns
  • 5 ‏green cardamoms
  • 2 ‏black cardamoms
  • 1 inch ‏cinnamon stick
  • 4 ‏dried red chilies
  • 1 ‏badian ka phool (aniseed flower)
  • 1/2 teaspoon ‏turmeric powder
  • 1 teaspoon ‏grated nutmeg
  • 1 teaspoon ‏ginger powder
  • 1 teaspoon ‏chili powder

FOR NIHARI

  • 2 tablespoons ‏nihari masala powder (made at home or can be bought from the supermarket)
  • 1 teaspoon ‏salt
  • 1 kg ‏chicken
  • 1 tablespoon ‏garlic, chopped
  • 1 tablespoon ‏ginger,chopped
  • 8-10 cups ‏water
  • 1/2 cup ‏flour
  • 1/4 cup ‏oil
  • 2 large ‏onions, sliced
  • 2 ‏lemons, slices (for garnishing)
  • 6 ‏green chilies (for garnishing)
  • ‏julienned ginger (for garnishing)
  • 1 bowl ‏yogurt

Directions

  1. For nihari masala powder grind the first eleven ingredients into a fine powder. Add the rest of the ingredients and mix well. Store this masala powder in an airtight container.
  2. Place a pan over medium heat. Add chicken, 4 cloves garlic, 1 inch ginger and 1/2 teaspoon of salt along with 6 cups of water. When it starts boiling reduce the heat and simmer for 15-20 min.
  3. Take out the chicken pieces in a plate and set aside. Reserve the water separately (this water is known as yakhni).
  4. Heat oil in a deep pan. Add onion and fry until golden brown. Take it out and grind it along with 2 tablespoons of water to make a paste.
  5. Add chicken pieces, garlic, ginger and onion paste. Stir fry for 6-8 min
  6. Now add yogurt and nihari masala powder.Stir fry for 10 more minutes.
  7. Mix flour in 1/2 glass of cold water and add in the pan with constant stirring. When it starts boiling pour the yakhni. Cover and cook on low heat for 1 hour (stirring occasionally) until oil separates from the mixture.
  8. Turn off the heat and garnish with chopped green chilies and julienned ginger. Serve with naan and ENJOY!!!!
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