Chicken nihari. Nihari is a Pakistani/Indian/Bangladeshi dish, a fiery spicy stew consisting of slow cooked mutton/beef or chicken. The word Nihari originates from the Arabic word 'Nahaar' which means early morning. It is so named because Nihari was originally enjoyed in the early morning, right after fajr prayers.
Add prepared nihari masala and mix well. Chicken Nihari Authentic and traditional Nihari is made with Beef shanks overnight. With the growing popularity of organic chicken as a healthier substitute to red meat, the chicken nihari version came into being. You can have Chicken nihari using 26 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Chicken nihari
- Prepare of cumin.
- It’s of coriander.
- Prepare of fennel seeds.
- You need of cinnamon stick.
- It’s of black cardamom.
- It’s of green cardamom.
- You need of cloves.
- You need of Powdered spices.
- Prepare of Kashmiri chilli powder.
- It’s of red chilli powder.
- It’s of turmeric powder.
- You need of salt.
- You need of skinless chicken –,cut into pieces.
- You need of oil.
- Prepare of medium onion –,finely chopped.
- You need of Nihari Masala – (recipe given above, you can also.
- It’s of ginger garlic paste.
- Prepare of yogurt.
- You need of Water.
- You need of Lemon juice.
- It’s of ghee or butter.
- You need of Kashmiri chilli powder.
- You need of Garnish.
- Prepare of ginger.
- It’s of Fresh coriander.
- You need of lemon.
Chicken Nihari by Chef Zakir The traditional Nihari recipe is made with shank meat of beef or lamb and mutton but nowadays innovations have been done with the dish and Chicken Nihari is also being made. Chicken Nihari recipe is made with chicken meat and it also has a very delicious taste. Nihari with Maryam and Nabeel For those who have never heard of it, nihari is Pakistan's (superior) version of beef stew. Most of us who have had it, grew up eating it with beef but, given some dietary restrictions, Maryam's family always made their nihari exclusively with chicken.
Chicken nihari instructions
- In a pan roast whole spices for 30 second then add powdered spices. Roast for another few second and remove from heat..
- Transfer to a food processor and grind finely. Pass the spice mix through a fine seive. Grind the coarse remains again and seive once more. Now, discard the coarse remains. Store spice mix in air tight jar until needed.
- Heat oil in a pot and add chopped onion. Stir and cover the lid. Cook for 5-7 minutes on medium heat until very soft..
- Now, add chicken, Nihari spice mix, ginger garlic paste, green chilli paste and 1 cup water. Mix well and cook for 10-15 minutes..
- In another pan, roast wheat flour for 1-2 minutes on medium heat until fragrant. Transfer flour to a bowl. Add 1 cup water to wheat flour and mix well. Make smooth paste with batter like consistency.
- Add wheat paste and yogurt to the chicken pot and mix well..
- Add 1 cup water and lemon juice. (Add less or more water as needed, Nihari should have desired consistency at this point.
- Mix well and cover the pot. Let it simmer for another 5 minutes on very low heat until bubbling hot. Nihari is ready.
- Heat 2 tablespoon of butter or ghee on a pan and add a pinch of Kashmiri chilli powder..
- Nihari in serving bowl, garnish with ginger and coriander leaves. Pour heated butter the garnish and serve with lemon wedges..
Yes, this recipe uses Shan Masala. Chicken Nihari Nihari is a mild flavor curry that has it own distinct taste. Few people don't like Nihari, they have kind of allergic with that smell but if this recipe is tried, for sure they will start having it, because in this recipe we used chicken meat. You would have a new taste. Nihari is a famous breakfast in Pakistan and India for desi peoples specially who belong to punjab.