Chicken Nihari Recipe by Chef Zakir

The traditional Nihari recipe is usually made with beef or mutton shank meat, but culinary innovations have introduced delicious variations such as Chicken Nihari. This Chicken Nihari recipe, created by Chef Zakir, is packed with flavor and is a quicker alternative to the traditional version. Enjoy it with hot naans, green chilies, ginger, and crispy fried onions for a complete meal.

About Chicken Nihari

Nihari is a popular dish in Pakistan, India, and Bangladesh, known for its rich and mildly spicy gravy. Traditionally made with slow-cooked mutton, beef, or chicken, it is often enjoyed as a hearty breakfast. The name "Nihari" comes from the Arabic word nahaar, meaning early morning, as the dish was originally served in the early hours of the day.

Ingredients

• 1 kg whole Chicken
• 2 Onions (sliced)
• 1 cup whole wheat flour
• 3 tbsp ginger-garlic paste
• 2 tbsp sounf (fennel seeds)
• 2 tbsp sonth (dry ginger)
• 1 tbsp garam masala powder
• 3 tbsp red chili powder
• Salt to taste
• 1 cup Ghee

Method: How to Make Chicken Nihari by Chef Zakir

1. Place sounf and sonth in a piece of muslin cloth and tie it into a pouch.
2. Cut the chicken into 8-10 pieces, ensuring to use chicken with bones.
3. Heat ghee in a large pot and fry the sliced onions until softened.
4. Add the chicken pieces to the pot, increase the flame, and stir until the chicken changes color slightly.
5. Place the fennel seed pouch in the pot and cook until the chicken's water dries up.
6. In a separate cup of water, mix ginger-garlic paste and add it to the chicken along with salt. Mix well.
7. Once the mixture starts boiling, add red chili powder and cook until the water from the ginger-garlic paste dries up. Reduce the flame.
8. As the onions mix into the gravy, add water according to the desired consistency of the broth, ideally 2 glasses.
9. Check the salt, cover the pot, and increase the flame.
10. Mix whole wheat flour in 1 cup of water to create a paste. Gradually add this paste to the gravy while stirring, until the desired thickness is achieved.
11. Mix garam masala in 1/4 cup of water and add it to the thickened gravy. Stir and cover.
12. Allow the dish to simmer on low heat (dum) for 2-3 minutes. Do not cook further after adding garam masala; simply let it rest.
13. For the best results, turn off the flame and leave the dish covered for 3-4 hours without uncovering it.
14. Before serving, remove the chicken pieces and the ghee from the top of the gravy.
15. Reheat the gravy separately, then place the chicken in a serving dish, pour the hot gravy and ghee over the top, and garnish with ginger slices.

Enjoy your Chicken Nihari with freshly baked naans, and don't forget to add a side of green chilies, ginger, and brown onions for an authentic experience!