Chicken Nihari
A hearty and flavorful stew featuring tender chicken pieces simmered in a spicy, aromatic gravy, typically enjoyed with naan or rice.
Ingredients
- 500 grams chicken (with bones)
- 2 tablespoons ghee or oil
- 1 large onion, finely sliced
- 1 teaspoon ginger-garlic paste
- 1 tablespoon Nihari masala (a blend of spices including fennel seeds, cumin, coriander, cardamom, red chili, and other common spices)
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- Salt to taste
- 4 cups water
- 1 tablespoon wheat flour (optional, for thickening)
- Fresh coriander leaves, chopped (for garnish)
- Julienned ginger (for garnish)
- Lemon wedges (for serving)
Instructions
- In a large pot, heat the ghee or oil over medium heat.
- Add the sliced onions and sauté until golden brown.
- Add the ginger-garlic paste to the onions and sauté for another 2 minutes until fragrant.
- Add the Nihari masala, red chili powder, turmeric powder, and salt. Stir well to combine.
- Add the chicken pieces to the pot and sear them until lightly browned on all sides.
- Pour in the water, bring it to a boil, then reduce the heat to low.
- Cover and let it simmer for 45 minutes to 1 hour, or until the chicken is tender and the gravy has thickened.
- If you prefer a thicker gravy, mix the wheat flour with a little water to make a smooth paste.
- Add this paste to the pot, stir well, and cook for an additional 10 minutes.
- Garnish with chopped coriander leaves and julienned ginger.
- Serve hot with naan or rice, accompanied by lemon wedges.
Note
- For a thicker gravy, you can add a slurry of wheat flour and water towards the end of cooking. Adjust the spice levels according to your preference.