Name: Chicken Nihari (Pakistani Cuisine) recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Nihari Masala Powder -; 2 tbsp. cumin seeds; 2 tbsp. fennel seeds; 7-8 dry red chilies; 1 tsp. cloves; 3 green cardamoms; 2 black cardamoms; 3" cinnamon stick; 15 peppercorns; 2 bay leaves; 1/2 blade mace; 1 tbsp. saunth (dry ginger powder); 1/4 tbsp. nutmeg powder; Chicken Nihari -; 500 gms. chicken on bones, curry cut; 1-2 onions, chopped; 2 tbsp. ginger-garlic paste; 3 tbsp. oil; salt to taste; 2 tbsp. nihari masala; 1/2 tsp. turmeric powder; 1 & 1/2 tbsp. atta (whole wheat flour); 5 cups water / stock; ginger juliennes to garnish.

ABOUT Chicken Nihari (Pakistani Cuisine) RECIPE

There are many versions to this delicious dish which is originally made with mutton and is a popular Pakistani cuisine. It is widely enjoyed especially all over North India too. Here I tried the same with chicken. The nihari masala can be prepared earlier and stored in an air tight container for later use. The consistency is like a stew and is generally had with naan or tandoori roti.

Ingredients Serving: 4

Nihari Masala Powder -
2 tbsp. cumin seeds
2 tbsp. fennel seeds
7-8 dry red chilies
1 tsp. cloves
3 green cardamoms
2 black cardamoms
3" cinnamon stick
15 peppercorns
2 bay leaves
1/2 blade mace
1 tbsp. saunth (dry ginger powder)
1/4 tbsp. nutmeg powder
Chicken Nihari -
500 gms. chicken on bones, curry cut
1-2 onions, chopped
2 tbsp. ginger-garlic paste
3 tbsp. oil
salt to taste
2 tbsp. nihari masala
1/2 tsp. turmeric powder
1 & 1/2 tbsp. atta (whole wheat flour)
5 cups water / stock
ginger juliennes to garnish.

Instructions

Dry roast the above ingredients, Cool, grind and sieve. Store in an airtight container.
Heat oil and saute the onions till translucent. Then add the ginger-garlic paste and turmeric powder. Fry for a few seconds.
Add the chicken and nihari masala and fry on low flame for 5-6 minutes. Add salt and water and let it come to a boil on high flame. Then simmer on low flame till the chicken is soft.
Add the atta mixed with a little water. Simmer further for 1-2 minutes. When the gravy thickens a little, serve, garnished with ginger juliennes. (The consistency should be like a stew).

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