Chicken Nihari Recipe – A Delightful Culinary Tradition

Indulge in the rich and aromatic flavors of Chicken Nihari, a classic Pakistani dish that has captured the hearts and taste buds of food enthusiasts around the world. This delectable dish boasts tender chicken cooked to perfection in a thick, velvety gravy infused with a myriad of spices. The tantalizing aroma and irresistible taste make Chicken Nihari a favorite choice for special occasions, family gatherings, and festivities. Let us delve into the tantalizing world of Chicken Nihari and discover the secrets behind its preparation.

Ingredients:

• 1 kg chicken, cut into pieces
• 2 tablespoons ghee (clarified butter)
• 2 onions, finely sliced
• 2 tablespoons ginger-garlic paste
• 2 tablespoons Nihari masala*
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 teaspoon black pepper powder
• Salt to taste
• 4 cups water
• 2 tablespoons wheat flour
• Fresh ginger slices, fried onions, chopped cilantro, and green chilies for garnish

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Time Required:

Preparation Time: 20 minutes

Cooking Time: 4-5 hours

Method of Cooking:

1. Heat ghee in a large, heavy-bottomed pot over medium heat. Add sliced onions and sauté until golden brown.
2. Add ginger-garlic paste and cook for a minute until fragrant.
3. Now, add chicken pieces to the pot and cook until they turn white and slightly browned.
4. In a separate bowl, mix Nihari masala, turmeric powder, red chili powder, black pepper powder, and salt with a little water to form a smooth paste.
5. Add this masala paste to the pot and cook for a few minutes, stirring continuously to coat the chicken evenly.
6. Pour in water and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Allow it to simmer for 4-5 hours, or until the chicken becomes tender and the flavors are well blended.
7. In a small bowl, mix wheat flour with water to make a smooth paste (slurry). Add this slurry to the pot and stir well to thicken the gravy. Cook for an additional 15-20 minutes.
8. Adjust the seasoning according to your taste preferences.
9. Serve the Chicken Nihari hot, garnished with fried onions, ginger slices, chopped cilantro, and green chilies. Accompany it with naan or steamed rice for a complete meal.

About:

Where it’s cooked:

Chicken Nihari is a traditional Pakistani dish that originated in the culinary capital of the country, Lucknow. It is widely cooked and enjoyed in Pakistan, India, and parts of Bangladesh, particularly during special occasions and festivals.

History and Origins:

Nihari traces its roots back to the Mughal era, where it was introduced by the Nawabs of Awadh. The dish gained popularity among the royal court and eventually spread to the masses. The word “Nihari” comes from the Arabic word “Nahar,” which means “morning.” Originally, Nihari was slow-cooked overnight and served as a hearty breakfast to provide sustenance throughout the day.

Where people like it most:

Chicken Nihari is cherished by people all over the Indian subcontinent and has also garnered a significant fan following globally. It is especially popular in major cities like Lahore, Karachi, Delhi, and Hyderabad, where it is considered a culinary treasure and a symbol of regional pride.