Chicken Nihari || Chicken Nihari Recipe || How to Make Chicken Nihari with step-by-step photos
Chicken Nihari is a fiercely 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 shared the beef nihari recipe now it is easy and by using fewer ingredients...
The main ingredients are chicken, dried ginger, and fennel seeds along with powdered spices. I prepared nihari with only two main ingredients, the rest of the spices except common spices didn’t use as used in beef or mutton, Chicken nihari is a healthy and delicious curry you may ever like to have with naan and tandoori Rotis, So lets the go-ahead
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 at breakfast/lunchtime
- Nihari, haleem, and kadhi become tastier when we have it the next day after cooking..
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To prepare this recipe first wash the chicken under running water, take all ingredients, and prepare all veggies
Medium heat the oil in the frying pan, then turn off the flame, let it a bit cool down then add Kashmiri red chili powder, stir to mix well
Strain the oil through a strainer keep it aside
Heat the pan and put wheat flour in it, dry roast them over low-medium heat for 2-3 minutes, and dissolve the flour with little water
Give a good stir to make it a smooth batter, and keep it aside
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..
Heat the ghee and saute the onion until translucent
Add ginger-garlic paste and fry them with onion for 2 minutes till the aroma arises, put chicken meat into the onion
Fry chicken pieces with onion until changes color, then put spices powder and stir to mix well
Keep on stirring by adding chicken powder, then add yogurt and stir until the oil is separated from the chicken
Pour hot and boiled water, and 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 for 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 a boil, and keep stirring by adding garam masala to the curry
At this stage, you can adjust the salt in the nihari and simmer it for another 15-20 minutes over low flame, keep stirring occasionally, turn off the flame, and discard the spiced bag from the 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 chilies
Chicken Nihari is a fiercely 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 chili
- 1 tsp, regular red chili 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, of homemade yogurt
For Garnishing:
- Lemon wedges as needed
- Coriander leaves as needed
- Green chilies as needed
- Ginger grated as needed
- Heat the ghee in the pot then add chopped onion, and sauté them for 3-4 minutes until translucent over medium flame
- Add ginger garlic paste and stir well for 2-3 minutes over low-medium heat
- Add washed chicken to the pot, and fry them with onion till changes its color
- Start to now adding powder spices red chili powder, Kashmiri red chili powder, crushed coriander powder, salt, and turmeric powder
- Stir to mix well until everything is incorporated
- Add yogurt to 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 into the chicken gravy and slightly push it 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 into the curry to prevent lumps
- Bring it to a 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 the stick from base
- Turn off the flame, and discard the spiced bag after squeezing well
- chicken nihari is ready
- Serve hot with naan and tandoori rotis
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