Chicken Nihari (Pakistani Cuisine) Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil and add sliced onions. Cook until golden brown.
• STEP 2.Add ginger-garlic paste, chicken pieces, and spices. Cook until the chicken is browned.
• STEP 3.Add water and bring to a boil. Reduce heat and simmer for 2-3 hours until the chicken is tender and the flavors are well-developed.
• STEP 4.In a separate pan, heat ghee and add flour. Cook until the flour turns golden brown.
• STEP 5.Add this mixture to the pot and cook for another 30 minutes until the gravy thickens.
• STEP 6.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• For enhanced flavor, marinate the chicken with yogurt and spices for a few hours before cooking.
• If you prefer a thicker gravy, you can add a paste of soaked almonds or cashews.
• Nihari tastes even better the next day as the flavors continue to develop. It can be refrigerated and reheated.
• Adjust the spice level according to your preference by adding more or less red chili powder.

Storage and Serving

• Chicken Nihari can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat it in a pan or microwave until heated through before serving.
• Serve hot with naan, rice, or roti. Garnish with fresh coriander leaves and sliced ginger for added freshness.