Join us and learn 45-Minute Pakistani Chicken Nihari (Stovetop Recipe). This delightful dish boasts simplicity and can be prepared with ease, ensuring a mouthwatering outcome in no time.
TABLE OF CONTENTS
- What is Chicken Nihari?
- Why make Chicken Nihari?
- How to cook chicken Nihari?
- How to store it?
- The Chicken Nihari Recipe
WHAT IS CHICKEN NIHARI?
Embark on a culinary voyage with us as we unravel the enchanting art of preparing 45-Minute Pakistani Chicken Nihari (Stovetop Recipe), a treasure among Pakistani dinner recipes. This delectable Pakistani recipe is, at its heart, a rich and aromatic chicken stew, masterfully composed of an exquisite blend of diverse spices. Join us in this gastronomic adventure, where I will personally guide you through the process of creating this flavorful masterpiece, showcasing my very own Nihari Masala recipe.
Hailing from the culinary heritage of Pakistan and North India, this Chicken Nihari represents a harmonious fusion of flavors. It proudly ranks among the most cherished Pakistani recipes, a testament to its irresistible appeal that will undoubtedly leave you craving for more. While its beef (Nihari) counterpart enjoys widespread popularity, today we focus our attention on the delightful chicken variation.
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.
- 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.
Oil and onion. Fry the onion.
Add whole spices.
Next add ginger garlic paste.
Add chicken and let it cook.
Next add powder spices, homemade Nihari masala, and salt.
Let it cook.
Add the atta mixture.
Cover and let it cook.
Now It's turn off the stove.
On another stove, prepare the tempering, fry the onion and oil.
Add the tempering and garam masala powder to the Nihari.
HOW TO STORE IT?
To preserve your Nihari, place it in an airtight container and store it in the refrigerator for a span of 3 to 4 days. Alternatively, for more extended storage, you can keep it in the freezer for up to 2 to 3 months. When ready to enjoy, allow it to thaw overnight in your sink and then gently reheat it on the stovetop. Please avoid reheating it in the microwave for optimal results.
Let's Make Chicken Nihari!!!
45-Minute Pakistani Chicken Nihari (Stovetop Recipe)
- 2 cloves
- 2 green cardamom pods
- 4 black peppercorns
- 1¼ tsp red chili powder
- 1 tsp salt
- 2½ cup water
- ⅓ cup atta
- 2 long peppers pepli
- ¼ cup olive oil
- ⅓ medium onion sliced
- 2 tbsp butter salted or unsalted
- ¼ bunch cilantro finely chopped
- fresh lemon juice
- 1 green pepper
- 1 inch ginger julienne
- 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.
- 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.