Homemade Chicken Nihari Recipe: Try This Slow-Cooked Chicken Stew For A Scrumptious Dinner Meal


The word ‘Nihari’ originated from the Arabic word, ‘Nahaar’ which means morning. Hence, originally this dish was eaten by the Mughals as their morning breakfast after the prayer time. Being a wholesome dish, people in the Mughal era used to have this dish in the morning so that they could take time and digest it for the rest of the day. However, slowly and gradually, this mutton dish became an evening time meal in different parts of the country. Delhi and Awadh regions being the most prominent ones. Basically, Nihari is a stew-based dish, made by slowly cooking the meat along with the bone marrow. Recipes like Nalli Nihari or Gosht Nihari till date make for one the most delicious traditional breakfasts in the streets of Old Delhi.

Also Read: 7 Best Mughlai Recipes

In this article, we are going to introduce you with one such Nihari recipe known as chicken Nihari. Yes, you guessed it right! Chicken Nihari is basically a stew dish made from succulent chicken pieces dipped into a spicy and fiery gravy made with a pool of aromatic spices, curd and slow cooked to the perfection. This recipe is all about the patience you hold within. The more you wait, the better results will appear. So, without any further ado, let’s get started with the recipe.

Here’s How To Make Homemade Chicken Nihari | Homemade Chicken Nihari Recipe:

Let’s start the recipe by preparing Nihari masala, take whole spices and roast them until fragrant and aromatic. Then add ground spices like kashmiri red chilli powder, haldi, salt etc. Once done, grind them, sieve and your masala is ready. Ps: You can also buy the Nihari masala from the market or online.

Now, heat oil/ghee in a large, bottomed vessel and add chopped onion. Let it cook for 6-7 minutes or until onions turn soft and translucent. After that, add chicken, prepared nihari masala, green chilli, ginger garlic paste. Mix everything well, cover the lid and cook on high heat for 3-4 minutes.

Next step is to add 1 cup water, cover the lid and cook the chicken again for about 10-15 minutes or until chicken changes the colour on low-medium heat.

Meanwhile, roast wheat flour in another pan for 5-6 minutes and then transfer into a bowl. Mix water into the bowl and make a smooth paste.

The last step is to add yogurt and wheat flour paste into the chicken curry vessel, wait and keep cooking till the chicken absorbs all the flavours.

Your homemade chicken Nihari is ready to savour, click here for the detailed recipe!

Try this recipe at home and let us know how it turned out!

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