Chicken Nihari Recipe

Indulge in the rich flavors of Chicken Nihari, a traditional Pakistani breakfast dish that’s quick, easy, and utterly delicious. This mouthwatering cuisine boasts a thick, aromatic, and vibrant color that will leave you craving for more. What’s more? I’ll share my secret to achieving the perfect thickness.

While Beef Nihari is an option, Chicken Nihari remains a timeless favorite among many Pakistanis. Even if you’re not a beef fan, this recipe guarantees to satisfy your taste buds.

Unlike Haleem, which requires hours of slow cooking, Chicken Nihari can be prepared in just 25-30 minutes – even for beginners! The dish consists of flour, readily available spices, and an assortment of minced garlic, onions, cilantro, and chilies used for garnishing. To add an extra layer of flavor, I’ll be using store-bought Nihari masala; however, you can also opt for homemade Nihari masalas. I’ll share a recipe for making this masala at home in the future.

For my time-pressed readers, simply open the sachet and sprinkle the masala over your stew. Alternatively, choose the method that suits your taste preferences best.

What Is Nihari And Its Origin?

Nihari, a renowned Indian dish with roots dating back to the Mughal era, is a hearty broth that’s slow-cooked to perfection. The traditional recipe typically features beef as the protein of choice, although chicken can be used as a substitute for those who prefer it. What sets Nihari apart from other curries is its rich, savory flavor profile, which is achieved through a labor-intensive cooking process that tenderizes the meat to an unparalleled level.

Interestingly, the term ‘Nihari’ originates from Arabic, where it means ‘day’ or ‘morning.’ The Mughals would often enjoy this delectable stew during their day-to-day activities, finding it provided the energy and sustenance needed to tackle their daily tasks. In Pakistan, Nihari is commonly served for breakfast, paired with naans and garnished with fresh coriander, ginger slices, and occasionally fried onions.

One of the secrets behind the tender, melt-in-your-mouth texture of Nihari’s chicken is the slow cooking process. When done correctly, this method ensures that the meat becomes incredibly soft and palatable. As someone who has mastered the art of Nihari-making, I can confidently attest that it’s a game-changer for anyone looking to satisfy their taste buds.

How To Prepare Homemade Nihari Masala?

While my mom swears by whipping up her own Nihari masala from scratch, I’m a fan of convenience and opt for store-bought blends. If you’re a student or living abroad without your family’s culinary support, I highly recommend doing the same. However, if you’re looking to get creative in the kitchen, I’ve got a quick recipe to share. Simply combine one tablespoon of red chili powder or Kashmiri mirch with two small cardamom pods, 1/4 tablespoon each of ginger powder and onion powder, 1/8 tablespoon of seeds, a minute amount of salt, one small mace blade, three-quarter inch long pepper (Peepli), 1/4 tablespoon of saunf (fennel seeds), 1/4 tablespoon of warm masala powder, 1/8 tablespoon each of kalonji (Nigella Seeds) and jeera (caraway seeds), and a pinch of cane sugar to taste. Grind this spice medley into a fine powder using a grinder machine, and you’ll have your very own homemade Nihari masala ready for use.

Easy Steps To Make Chicken Nihari

To prepare the mouthwatering Chicken Nihari, let’s dive straight into the step-by-step process. The foundation of this dish lies in browning onions to perfection. For a standard serving size using 0.5 kg of chicken, finely chop one onion. However, if you’re catering to a larger family, use two onions for 1 kg of chicken. Sear the onions in cooking oil over medium heat for at least six minutes, allowing them to reach a deep brown color.

Next, remove the onions from the karahi and set them aside for garnishing later. Pour more oil into the pan, then add boneless chicken, ginger, and garlic paste to infuse the dish with a rich flavor profile. Cover the pot and let it simmer for six minutes.

The next step is to infuse the spices. Add ground spices and Nihari powder, ensuring to include half a cup of water to enhance their flavors. Stir the mixture thoroughly for at least one minute.

To thicken the curry, mix a cup of flour with half a glass of water, taking care to create a smooth blend free from lumps. Finally, add at least three cups of water to the gravy and introduce the flour slurry into the Nihari. Stir this mixture for two minutes before letting it simmer for 20 minutes.

Nabeel a’s Pro Tip

To prevent lumps from forming after adding flour to the curry, maintain a low simmering heat. This crucial step ensures a smooth and even consistency.In an effort to achieve a balanced flavor without excessive oiliness, I deliberately use only a modest amount of oil in my Chicken Nihari recipe, allowing for a tender and juicy chicken experience.When preparing this popular Pakistani dish, it’s essential to utilize boneless chicken pieces. By chopping the chicken into smaller fragments, you’ll not only enhance its tenderness but also create a more succulent texture that pairs well with the rich curry sauce.Finally, aim for a thick gravy consistency in your finished Nihari. If lumps do form, you can easily rectify this by adding a bit of water to achieve a thinner, more palatable gravy.

Variation And Addition With Chicken Nihari

1- Add Yogurt

To enhance the complex flavor profile of Chicken Nihari, consider adding a dollop of yogurt to balance out the spices. A mere 4 tablespoons will suffuse the dish with a creamy, tangy essence that harmonizes with the subtle nuances of the chicken, resulting in a richer and more alluring taste experience.

2- Add Extra Layer Of Spices

For those who crave bold flavors, elevating the spice level of chicken Nihari is an easy way to take it up a notch. To do so, begin by pouring in a measured half cup of oil into the pan, followed by the addition of half a teaspoon of red chili powder (Tea Laal Mirch). As you cook the mixture, its color will darken, and this seasoned oil can then be drizzled over the Nihari gravy to amplify its fiery kick.

FAQs

You can definitely experiment with beef instead of chicken in Nihari, as it was actually a popular choice among the Mughal emperors back in the day. When using beef, you’ll need to cook it for around 15 minutes longer than you would for chicken. On the other hand, when it comes to the type of meat used in Nihari, boneless pieces are always a good idea. Who wants tiny bones getting in the way of their bite? It’s just not practical. For this reason, opt for small chunks of boneless meat for your Nihari recipe. As for thickening the dish, adding atta (flour) is the way to go. Simply cook the stew uncovered over low heat to prevent any lumps from forming, and you can adjust the thickness to your liking by adding more or less atta. Finally, it’s worth noting that Nalli Nihari typically uses goat shanks for a more traditional flavor profile. This slow-cooked dish is characterized by marrow bones and spices, whereas regular Nihari might feature ribs, chunks of brisket, boneless chicken – really anything goes! The key difference is the type of meat used.

What To Serve With The Chicken Nihari?

When it comes to presenting a unique spread on your table with Chicken Nihari, you’ll want to make sure you’re complementing this rich dish with some equally impressive accompaniments. For special occasions or formal gatherings, it’s customary in Pakistani and Indian cultures to lay out a variety of dishes for guests to enjoy. Some essential items to include alongside your Nihari are warm flatbreads like naan, chapati, or roti, as well as steamed rice. A cool and creamy raita can also provide a nice contrast in texture, while pickles add a burst of tangy flavor. To give your dish an added flourish, consider garnishing with a combination of sautéed onions, lemon wedges, finely chopped ginger, coriander leaves, green chili slices, and some crunchy shredded cabbage.

Chicken Nihari

Experience the rich flavors of Chicken Nihari, a popular Indian dish that’s surprisingly quick to prepare. Within just 30 minutes, you can create a mouthwatering meal with its signature thick, aromatic, and vibrant color. To take it to the next level, I’ll also share my expert tip on how to achieve the perfect consistency.

Instructions

To begin, heat oil in a pan and add chopped onions. Let them cook for 5-6 minutes, stirring occasionally, until they turn a golden brown. Remove some of the cooked onions from the pan, as we’ll be using them later to garnish our dish. Next, add chicken, ginger, and garlic paste to the pan and stir everything together for about 6 minutes. Then, introduce ground spices and Nihari masala into the mixture, followed by a splash of water to ensure the spices cook evenly. In another pot, combine flour and half a cup of water, whisking until the paste is smooth and thick. Add three cups of water to the gravy, stirring in the flour paste to achieve the desired consistency. Bring the stew to a simmer over low heat, then let it cook for 17-20 minutes, stirring occasionally to prevent sticking. Once cooked, remove the pan from the heat and let the Nihari rest for a few minutes before serving. To garnish, choose from options like lemon wedges, cooked onions, coriander, chopped ginger, green chili, or cabbage.When it’s time to serve, you can pair your chicken Nihari with naan, chapati, roti, or paratha. Alternatively, serve it over steamed rice. Don’t forget to present a raita alongside the dish for added flavor and texture.