Chicken Nihari Recipe

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Chicken Nihari Recipe is a chicken stew popular in the northern region of India, Pakistan, and Bangladesh. Nihari is a meat stew that is incredible for the winter season. More curry recipe isHyderabadi Pasinday Recipe.

Today I am sharing one of my favorite Chicken Recipes from Pakistani Chicken Nihari.

It was originally eaten by Nawabs in the Mughal Empire as a breakfast item after their Islamic morning prayer of Fajr.

Traditionally, nihari stew is cooked progressively in a single day and eaten as breakfast withinside the early mornings, however, you could revel in it over lunch or dinner.

This is a highly spiced stew with spectacular flavors and fragrances of numerous spices, which offer much-needed warmth in the cold season.

Origin of Chicken Nihari Recipe

Nihari commenced across the end of the eighteenth century in Nawab s’ Kitchen. (Nawab s’ have been semi-independent rulers of princely States of South Asia in Mughal instances and additionally after that period). So we are having a few imperial Nawabi Food.

Nihari comes from the Urdu phrase Nihari, because of this that morning. In the times (Nawabs could have Nihari in breakfast). There isn’t any specific phrase for Nihari in English, but it’s far essentially an easy flour-primarily based totally highly spiced pork stew.

How To Make Homemade Nihari Masala

Take whole ingredients like, bay leaves, cinnamon stick, nutmeg, star anise, cloves, black peeper corns, green cardamom, mace, shahi zeera, black cardamom in a pan and dry roast for a minute on medium flame.
Let it cool down.
In a food processor, add roasted spices and grind to make fine powder.
Add powder spices like Red chili, Turmeric, salt, Fennel Powder, saunth powder, Coriander powder, Cumin powder grind again.
Finely homemade Nihari Masala is ready.

Ingredients

How To Make Chicken Nihari Recipe Step By Step Image

Cooking Nihari

Heat 1 cup cooking oil. Keep flame medium.

Put sliced onion 2 medium fry in the hot oil on medium-to-high flame.

Fry the onion until golden. It takes about 10 minutes on medium-to-high flame.(Depending on the cut of the onion, sliced thin or thick) and add along with 1 tablespoon ginger,1 tablespoon garlic paste.

Add the chicken piece and fry it until it change color. Approx 3 minutes.

Add homemade Nihari masala.

Keep stirring, you will see the spices get evenly coated on the chicken piece and oil release from the sides.

Add 2 Cups of water and stir to mix.

And bring to a gentle boil. Medium the flame, and cover and cook the chicken for 10-15 minutes. Check once in between.

Dissolve Flour

While cook, the nihari ,1/2 cup of wheat flour and 2 cups of water and mix very well.

You can see there are no lumps, the mixture is perfect.

The chicken is tender and a layer of oil has separates on top.

Now add slowly wheat flour dissolve mixture add it to the nihari stir to mix it well in the nihari and let it cook for 10 minutes. Until the nihari thickens.

And oil rises to the top and edges and turn off the high. Garnish the julienne ginger, lemon wedge and green chili.

Chef Tip

Roast Whole Spices make them fragrant and bursting with aromas.
Always use thinly slice the onions to use in this Nihari.
You can increase the amount of red chili powder, if you want the Nihari to be spicy.
Always remember, whole spices (when grounded) are stronger in flavor than store brought ground spices.
Don’t overcook the Nihari otherwise they will turn chicken piece break.
The Nihari Masala when prepared fresh.
The homemade Nihari Masala keeps well for up to 2 months and can be used for Nihari.