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chicken nihari recipe Pakistani

Chicken Nihari Recipe Pakistani

Chicken Nihari recipe with homemade nihari masala will give you the same taste as you eat in Karachi dhabas or roadside. Nihari is dominating Pakistani Cuisine! People crave to have it with special garnishing of lemon, Julianne ginger, and green chilies. It's a floured stew cooked with chicken on slow heat. One of the best comfort food loaded with spicy gravy and served with tandoori naan.
5 from 2 votes
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Course: curry
Cuisine: Indian, Pakistani
Keyword: chicken nihari, chicken nihari recipe
Servings: 4 Persons

Ingredients

  • 700 g Chicken
  • 2 tablespoon Oil
  • 2 tablespoon Ginger Garlic Paste
  • 1 cup Yogurt
  • 2 tablespoon Nihari Masala Powder How to make nihari masala
  • ½ liter Water
  • 2 tablespoon Flour - 2 Tbsp
  • Salt To taste
  • 1 tablespoon Onion Slices For Tadka
  • Garnishing Julianne Ginger, Green Chilies and Lemon

Nihari Masala (Grind all Ingredients)

  • 8 bay leaves
  • 6 Cinnamon 3 inches long
  • ½ Nutmeg
  • 2 Star Aniseed
  • 20 Green Cardamom
  • 40 Black Pepper corns
  • 1 teaspoon Dry Ginger
  • 1.5 tablespoon Fennel Seeds
  • 2 teaspoon Coriander seeds
  • 1 teaspoon Black Cumin
  • 2 teaspoon Cumin Seeds
  • 2 teaspoon Red Chili Powder
  • 1.5 teaspoon Turmeric Powder
  • 1 teaspoon Coriander Powder

Instructions

  • In a pan, add 2 tablespoon oil,
  • Also, add 2 tablespoon ginger garlic paste. Cook on high temperature until oil floats on the surface.
  • Now add, Chicken - 700 gms and cook at very high temperatures to make chicken juicy and chewy.
  • Add yogurt - 1 Cup. Cook on high heat until it forms a gravy.
  • In the meanwhile, add Nihari Masala Powder.
  • (To make nihari masala, take Bay leaves – 8, Cinnamon –6 inches, Nutmeg – ½ piece, Star Anise – 2, Green Cardamom – 20, Black pepper – 40, Cloves – 25, Dry Ginger – Saunth 6″ piece,Fennel Seeds – 1.5 Tbsp, Coriander Seed – 3 Tsp, Black Cumin – 1 Tsp, Cumin Seeds – 2 Tsp. Combine and grind all ingredients to make a powder in grinder. Now in a separate bowl add: Red Chili Powder – 2 Tsp, Turmeric Powder – 1.5 Tsp, Coriander Powder – 1 Tsp, Ground Garam Masala – 2 Tbsp. Mix well..
  • Add 3 Tsp, nihari masala powder in curry.
  • Again, stir masala on high heat.
  • Add water - ½ liter. Mix well!!
  • Cover for 35 minutes.
  • Now in a bowl, add aata (wheat flour), a pinch of salt and water to make a thick solution.
  • Now add this flour solution in Nihari. Make sure to add slowly and gradually by monitoring the thickness of the Nihari gravy.
  • Stir constantly otherwise the gravy will show the lumpy texture.
  • Now check salt. Adjust accordingly.
  • Cover and cook for about 10 to 15 minutes on low heat.
  • In the meanwhile prepare tadka, In hot oil, add onion slices. Fry onion until it gets golden brown color.
  • Add tadka in curry and keep it on low heat for 5 to 10 minutes.
  • As the oil floats over the pan the Nihari is ready to serve.

Video

Notes

  • To make a perfect taste of chicken nihari, use chicken with bones and cook on slow heat to get the fully extracted broth which will add a great taste with spices.
  • Use homemade nihari masala to make restaurant-style nihari at home. You can also store the masala for later use. It will save your time and help to make quick nihari for dinner and lunch.
  • Wisely add flour to thicken nihari curry. Over addition can ruin the taste of nihari.
  • Separate the oil (tari) of nihari before adding the flour as sometimes people complain about losing the greasiness of nihari.
  • If you lose the greasiness then cook on extremely low heat (steam) and it will be visible after few minutes.