Nihari is a popular Mughal cooking style. In Nihari recipes, meat is cooked on low flame for a longer time, usually overnight, making the meat more tender and enriching. Nihari comes from Nihaar, an Arabic word for early morning, the time when Nihari was originally devoured after prayers of fajr.

Though traditionally, Nihari is made from beef, Chicken Nihari can also be a healthy and delicious alternative to red meat and gets prepared quickly. Chicken Nihari imparts a mouthwatering aroma and spicy taste, mainly from the flavourful Nihari Chicken Masala.

NIhari Masala is easily available in the market. But if you can’t find it, we have also given a recipe to easily prepare this spice mix at home. But you can skip this recipe if you already have Nihari Chicken Masala in your kitchen pantry.

INGREDIENTS

1.5 Kg Chicken, skin removed and cut into 8-10 pieces
2 tablespoon Nihari Masala
2 large onions finely chopped
1 cup yoghurt
1 tablespoon ginger paste
1 tablespoon garlic paste
½ cup whole wheat flour
½ cup oil
2 teaspoon salt or as per the taste
8-10 cups water or as you need
Some ginger juliennes, lemon slices, and chopped coriander leaves for garnishing

INSTRUCTIONS

Step 1:

Heat oil in a pan and fry onions until they turn lightly golden.
Now add Nihari Chicken Masala, ginger paste, and garlic paste.

Step 2:

Mix these spices well, let them sizzle for a few seconds, and add chicken.

Step 3:

Cook chicken on high flame for 3-5 minutes until its colour changes.
Then add one cup of water, lid the pan and let the chicken cook for 10 more minutes. While the chicken is cooking, prepare the flour slurry.

Step 4:

Heat another pan and roast wheat flour until it becomes fragrant.

Step 5:

Now transfer the flour into a bowl. Add 1 cup of water to make a smooth paste and set aside.

Step 6:

When the chicken is half cooked, mix this flour and give a good stir. Also, mix yoghurt and 1 cup of water to thin out the gravy to desired consistency.
Continue simmering the chicken for 5-7 minutes on low heat until a little layer of oil appears on top.

Step 7:

Take the nihari chicken out in the serving bowl and garnish with julienned ginger, chopped coriander leaves, and lemon slices. Devour it with tandoori naan or roti.

ORDER THESE SPICES FROM KITCHENHUTT FOR THIS RECIPE:

Turmeric powder
Fennel Seeds Whole
Cumin powder
Coriander powder