Join us to learn how to make a 45-Minute Pakistani Chicken Nihari (Stovetop Recipe). This flavorful dish is simple to prepare and guarantees a delicious result in no time.
WHAT IS CHICKEN NIHARI?
Join us on a culinary journey as we explore the art of making 45-Minute Pakistani Chicken Nihari (Stovetop Recipe), a standout dish in Pakistani main dish recipes.
This savory chicken stew is infused with a perfect blend of aromatic spices. I'll guide you step-by-step through the process, sharing my own Homemade Nihari Masala recipe to help you create this flavorful masterpiece.
Originating from the culinary traditions of Pakistan and North India, this Chicken Nihari is a perfect blend of rich flavors. It is one of the most beloved Pakistani recipe, known for its irresistible taste that will leave you wanting more.
While the Beef Nihari version is widely popular, today we’re focusing on the delicious chicken variation. My maternal aunt loves this recipe so much that she got her kids hooked on Chicken Nihari, and it was all they ate during their early childhood years.
WHY MAKE CHICKEN NIHARI?
- Time saving.
- Chicken is much easier to digest than Beef Nihari.
- It's delicious!
- Kid friendly recipe.
- This serves as an ideal choice if you happen to be dealing with gout.
INGREDIENTS
- Chicken- I employ bone-in chicken quarters in the preparation of this particular recipe. If interested, check out our beef Nihari recipe.
- Homemade Nihari Masala- you can subtitute box although I really think my homemade Nihari Masala can beat a boxed Nihari masala any day.
- Long pepper or Pepli- is an indispensable element in Nihari, imparting a distinctive and essential heat to the dish. An authentic Nihari experience is incomplete without the inclusion of Peepli, as it plays a pivotal role in defining its true character.
HOW TO COOK CHICKEN NIHARI?
Make the Homemade Nihari Masala.
Grind the Pepli and set aside.
Blend the flour mixture.
Add chicken and let it cook.
Next add powder spices, homemade Nihari masala, and salt.
Let it cook.
Add the atta mixture.
Mix well.
Add Pepli.
Cover and let it cook.
Now It's turn off the stove.
On another stove, prepare the tempering, fry the onion and oil.
HOW TO STORE IT?
To store your Nihari, place it in an airtight container and refrigerate for 3 to 4 days. For longer storage, freeze it for up to 2 to 3 months. When ready to enjoy, thaw it overnight in the sink and reheat gently on the stovetop. For best results, avoid using the microwave.
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Let's Make Chicken Nihari!!!
45-Minute Pakistani Chicken Nihari (Stovetop Recipe)
Ingredients
Nihari Gravy
- 1 lbs chicken quarter
- 2½ cup water
- ⅓ cup olive oil
- 1 medium onion
- 3 tbsp ginger garlic paste
- 3 tbsp homemade nihari masala
- ⅛ tsp garam masala powder
whole spices
- 2 cloves
- 2 green cardamom pods
- 4 black peppercorns
Powdered spices
- 1¼ tsp red chili powder
- 1 tsp kosher salt or as needed
Atta mixture
- 2½ cup water
- ⅓ cup atta
Pepli
- 2 long peppers pepli
Tampering/Tarka
- ¼ cup olive oil
- ⅓ medium onion sliced
- 2 tbsp butter salted or unsalted
Garnish
- ¼ bunch cilantro finely chopped
- fresh lemon juice
- 1 green pepper
- 1 inch ginger julienne
Instructions
- Make Homemade Nihari Masala and set aside.
- Grind 2 pepli and set aside.
- Blend water and atta in a blender. and set aside.
- In a medium size pot, on medium heat, add oil, let it heat up.
- Add onion, fry the brown.
- Add whole spices and sauté the whole spices.
- Next add ginger garlic paste and mix for 20 seconds.
- Add chicken and saute until the chicken change its color.
- Next add 3 tbsp homemade Nihari Masala, salt, and red chili powder.
- Mix it and let it cook for 2 minutes.
- Now add the atta mixture.
- Now cook it for 5 minutes. Stir occasionally.
- Place the lid on top of the pot and turn the stove to medium-low.
- Let it cook until the chicken is fully cooked for 30 minutes.
- Add pepli and garam masala powder.
- Turn off the stove.
Tempering
- Add oil in a fry pan on medium heat let it heat up.
- Now add onion and sauté the onion until brown.
- Add butter, let it melt.
Back to the Chicken Nihari
- Once melted, pour the tempering/Tarka on top of the Chicken Nihari.
- Add garam masala powder
- Garnish with fresh lemon juice, ginger, cilantro, and green pepper.
- Serve immediately with a hot fresh naan.
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