Chicken Nihari is fierly spicy thick gravy curry,consisting of slow cooked mutton/beef or chicken,Mainly Nihari developed with the overall cuisine of muslims of the indian subcontinent,the dish is known for its spiciness and taste,it was originally more enjoyed in the early morning
Here i used chicken to make nihari in my earlier post I have shared beef nihari recipe now it is an easy and by using less ingredients....
Main ingredients are chicken,dried ginger and fennel seeds along with powder spices.i prepared nihari with only two main ingredients,the rest of spices except common spices didn’t use as used in beef or mutton
Chicken nihari is healthy and delicious curry you may ever like to have with naan and tandoori rotis
So let's go ahead to know how to make chicken nihari with step by step photos...
Recipe tips:
- To prepare this recipe always use desi ghee or regular ghee to enhance the taste of nihari
- Slow cook the nihari over low-medium heat
- Before a night cook nihari then have it in breakfast/lunch time
- Nihari,haleem and kadhi become more tasty when we have it next day after cooking..
We need:
Preparation of chicken nihari:
Making garnishing oil:
Medium heat the oil in the frying pan,then turn off the flame,let it a bit cool down then add kashmiri red chilli powder,stir to mix well
Strain the oil through strainer keep aside
Making flour batter:
Heat the pan and put wheat flour in it,dry roast them over low-medium heat for 2-3 minutes,dissolve the flour with little water
Give good stir to make it to a smooth batter,keep aside
Making muslin bag:
Take square shape muslin cloth,then put dried ginger and fennel seeds,gather all edges together and then firmly tie it with another muslin strip or thread,Keep aside..
Making Nihari:
Heat the ghee and saute the onion until translucent
Heat the ghee and saute the onion until translucent
Add ginger garlic paste and fry them with onion for 2 minutes till aroma arisen,put chicken meat to the onion
Fry chicken pieces with onion until changes colour,then put spices powder and stir to mix well
Keep on stirring by adding chicken powder,then add yogurt and stir until oil is separated from chicken
Pour hot and boiled water,bring it to boil
Drop the spiced muslin bag,push it in the gravy and then stir well,allow to slow-cook on low-medium flame around 30-40 minutes
Reduce the heat to low and constantly keep stirring by pouring flour batter to prevent lumps
Stir to combine well on low-medium flame,bring it to boil,keep stirring by adding garam masala to the curry
At this stage you can adjust the salt in nihari and simmer it another 15-20 minutes over low flame,keep stirring occasionally,turn off the flame,discard the spiced bag from nihari after squeezing well
Chicken nihari is ready,transfer to the serving dish/bowl,garnish it with oil along with coriander leaves,ginger and green chillies
Chicken Nihari is fierly spicy thick gravy curry,consisting of slow cooked mutton/beef or chicken..
Ingredients:
- 400g,chicken with bones
- 150g,ghee/desi ghee
- 1 tsp,kashmiri red chilli
- 1 tsp,regular red chilli powder
- 1 tbsp,crushed coriander powder
- Salt to taste
- ½ tsp,turmeric powder
- 1 tbsp,ginger garlic paste
- 1 large,onion finely chopped
- 8/8 muslin cloth for making bag/potli
- 1/3 tsp,chicken powder
- 1 tsp full handed,fennel seeds
- 2 pieces,dried ginger (sonth)
- 2 tbsp,wheat flour roasted
- 1 tsp,basic garam masala
- ½ cup,homemade yogurt
For garnishing:
- Lemon wedges as needed
- Coriander leaves as needed
- Green chillies as needed
- Ginger grated as needed
Instructions:
- Heat the ghee in the pot then add chopped onion,sauté them for 3-4 minutes until translucent over medium flame
- Add ginger garlic paste stir well for 2-3 minutes over low-medium heat
- Add washed chicken to the pot,fry them with onion till changes its colour
- Start to now adding powder spices red chilli powder,kashmiri red chilli powder,crushed coriander powder,salt and turmeric powder
- Stir to mix well until everything is incorporated
- Add yogurt in chicken further stir to combine well until oil is separated
- Then pour hot and boiled ½ liter water
- Stir well then bring it to boil
- Drop the muslin spice bag to the chicken gravy and slightly push it from downward then stir it well
- Cook it for 30-40 minutes on medium-low flame
- Reduce the heat to low then keep stirring by pouring flour batter to the curry to prevent lumps
- Bring it to boil,Continuously keep stirring by adding basic garam masala on medium-low flame
- At this stage you can adjust salt if needed
- Simmer it for 15-20 minutes over very low heat
- Keep stirring occasionally to prevent stick from base
- Turn off the flame,discard the spiced bag after squeezing well
- chicken nihari is ready
- Serve hot with naan and tandoori rotis
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