Tastiest Chicken Nihari Recipe

Tastiest Chicken Nihari Recipe

Ingredients

Nihari Spice Mix

Whole spices:

• Cumin seeds 2 teaspoons
• Coriander seeds 4 teaspoons
• Fennel seeds 4 teaspoons
• Cinnamon stick 2 inch, broken
• Black cardamoms 2, broken
• Green cardamoms 4, broken
• Cloves 4

Powdered spices

• Salt 1 teaspoon
• Red chili powder 1 teaspoon
• Kashmiri chilli powder 3 teaspoons [you can use paprika powder too]
• Turmeric powder 3/4 teaspoon
• 1 teaspoon salt

Chicken Nihari Ingredient

• Chicken, 1/2 kg cut into pieces [Boneless or on bones]
• Oil 1/2 cup
• Onions 1 medium, blended into paste
• Nihari spice mix 2-3 tablespoons
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Water 2 cups
• Corn flour 1-2 tablespoons mixed in 2 tablespoons water

Garnish

• Ginger cut in julienne 1 inch
• Fresh coriander finely chopped
• Fresh mint finely chopped
• Lemon wedges
• Green chilies chopped

Preparation

1. Nihari spice mix: In a pan dry roast whole spices until aromatic.
2. Allow to cool and grind into a fine powder.
3. Add powdered spices and mix. Nihari spice mix is ready.
4. Gravy: Heat oil in a pot and add onion paste. Cook until the onions start to turn golden in colour.
5. Add ginger and garlic paste and stir fry until no more raw smell remains.
6. Add chicken pieces and stir fry for 1 minute on high heat until the chicken turns white.
7. Add nihari spice mix and stir fry for 1-2 more minutes. When you smell the aroma of the nihari spices then its time to add water, mix and cover with a lid and allow to simmer on low heat for 30-35 minutes or until the chicken is soft, tender and fully cooked.
8. Add corn flour mixed in water to the gravy and stir continuously until the gravy is thick and glossy. Bring to a boil and turn the flame off. Nihari is ready.
9. Garnish with lemon wedges and ginger and serve hot with naan or paratha.
10. Enjoy!

Print Recipe

Tastiest Chicken Nihari Ever

Author: Naush

Ingredients

Nihari Spice Mix

Whole spices:

• Cumin seeds 2 teaspoons
• Coriander seeds 4 teaspoons
• Fennel seeds 4 teaspoons
• Cinnamon stick 2 inch broken
• Black cardamoms 2 broken
• Green cardamoms 4 broken
• Cloves 4

Powdered spices

• Salt 1 teaspoon
• Red chili powder 1 teaspoon
• Kashmiri chilli powder 3 teaspoons [you can use paprika powder too]
• Turmeric powder 3/4 teaspoon
• 1 teaspoon salt

Chicken Nihari Ingredient

• Chicken 1/2 kg cut into pieces [Boneless or on bones]
• Oil 1/2 cup
• Onions 1 medium blended into paste
• Nihari spice mix 2-3 tablespoons
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Water 2 cups
• Corn flour 1-2 tablespoons mixed in 2 tablespoons water

Garnish

• Ginger cut in julienne 1 inch
• Fresh coriander finely chopped
• Fresh mint finely chopped
• Lemon wedges
• Green chilies chopped

Instructions

• Nihari spice mix: In a pan dry roast whole spices until aromatic.
• Allow to cool and grind into a fine powder.
• Add powdered spices and mix. Nihari spice mix is ready.
• Gravy: Heat oil in a pot and add onion paste. Cook until the onions start to turn golden in colour.
• Add ginger and garlic paste and stir fry until no more raw smell remains.
• Add chicken pieces and stir fry for 1 minute on high heat until the chicken turns white.
• Add nihari spice mix and stir fry for 1-2 more minutes. When you smell the aroma of the nihari spices then its time to add water, mix and cover with a lid and allow to simmer on low heat for 30-35 minutes or until the chicken is soft, tender and fully cooked.
• Add corn flour mixed in water to the gravy and stir continuously until the gravy is thick and glossy. Bring to a boil and turn the flame off. Nihari is ready.
• Garnish with lemon wedges and ginger and serve hot with naan or paratha.
• Enjoy!