Chicken Nihari Recipe (2024)

4.93 from 14 votes

A warming bowl of spicy Chicken Nihari can be really satisfying with hot naan and lemon wedges and ginger and herbs. This is a simple, quick, and convenient version of traditional nihari that can be made in 35 minutes!

Origin

Authentic and traditional Beef Nihari is cooked overnight with beef shanks. With the growing popularity of organic chicken as a healthier substitute for red meat, the chicken nihari version came into being.

Taste

• It is difficult to describe the taste of chicken nihari. It is moderately spicy and aromatic with background fennel flavors. This gravy is thick and has a little nutty touch from roasted flour slurry.
• The splash of lemon and julienne ginger makes it one of the kind experience having Nihari. Beef nihari is an unbeatable experience. But I promise this chicken nihari does justice to the taste.
• Nihari tastes better the next day so any leftovers are delicious and can be frozen too. Nihari tends to thicken as it sits longer. So add a few tablespoons of water when reheating. The thick flour-based curry is promoted to burn easily if reheated on high heat.

Ingredients

So I've also shared the ingredients of the spice mix in the photo below. As all the ingredients are visible in the photo. I will not list them again.

• Chicken: Make sure to use bone-in chicken as a lot of flavors come from fats in the bones.
• Spice Mix: Nihari is all about spices and aroma! So nihari masala or spice mix seasoning is essential for this curry. You can get ready-made nihari masala from amazon. These spices mixes are very spicy so use less than the suggested measures.
• Or if you have these whole spices in hand (the most important spices are visible on the spice plate, make your own spices mix in a coffee grinder. Find my detailed recipe Nihari masala here.
• Wheat Flour: Wheat flour is traditionally used for Nihari but you can use plain flour as well. For a gluten-free or keto nihari, you can use gluten-free flour or almond flour respectively.
• Corn starch or cornflour is usually not used. Because cornflour doesn't provide the nutty flavor that you get by roasting wheat flour or cooking wheat flour for very long.
• Yogurt: This ingredient gives a little tanginess to nihari.
• Onion: Brown onions help give some thickness to gravy and taste to Nihari.
• Ginger: This is the most important ingredient of garnish. We like it with loads of ginger and sliced chilies.

How to make it?

If you have nihari masala in hand, making chicken nihari is a breeze.

1. Heat oil in a vessel and add chopped onion. Fry on medium-low heat for 7-10 minutes until onions are lightly golden. (Adjust heat if needed.)
2. Now add Nihari spice mix, green chili, ginger, and garlic paste. (Use only 2.5-3 tablespoons of the prepared spice mix.)
3. Give the spice a stir and let it sizzle for a few seconds then add chicken.
4. Cook on high flame for 3-5 minutes until the color of the chicken changes, then add 1 cup of water. Cover and cook the chicken for 10 minutes on medium until tender.

5. While chicken cooks, roast wheat flour in a pan until fragrant. Transfer flour to a bowl. (For a gluten-free or keto nihari, you can use gluten-free flour or almond flour respectively.) Mix 1 cup of water in roasted wheat flour and make a smooth paste. Set aside.
6. When the chicken is half-cooked, add the wheat paste (flour slurry). Mix well.
7. Also, add whipped yogurt add about 1 cup of water to thin out the gravy to desired consistency. (The gravy will thicken as it cooks.) Continue to simmer for 5-7 minutes on low heat until a little layer of oil rises on the top.
8. Transfer Nihari to a serving bowl and garnish with fresh coriander, ginger, and chilies. Heat little butter or ghee in a vessel and add red chili. Pour heated butter over nihari. Serve with Tandoori Naan or toasted bread.

Recipe FAQs

Hungry for Chicken Curries? Check these!

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