Chicken Nihari
A slow-cooked Mughlai style chicken curry with a silky, spiced gravy and deep flavor from browned onions, ginger, and warm whole spices. It is rich enough for a festive meal but simple enough to make at home.
For 4 servings
- prep · ~10 min
Prepare the chicken and gravy ingredients.
1.Wash the chicken and drain well.2.Slice the onions thinly and whisk the yogurt until smooth.3.Mix the whole wheat flour with 2 tbsp water to make a smooth slurry. - saute · ~12 min
Brown the onions and whole spices.
1.Heat oil and ghee in a heavy pot over medium heat.2.Add bay leaf, green cardamom, cloves, cinnamon, black peppercorns, and fennel seeds.3.Cook for 30 seconds until fragrant.4.Add sliced onions and cook until deep golden brown.TIPKeep the heat at medium so the onions brown evenly without burning. - saute · ~8 min
Cook the chicken with the masala.
1.Add ginger-garlic paste and cook until the raw smell fades.2.Add chicken and cook for 5 to 6 minutes, stirring to coat it well.3.Add coriander powder, red chili powder, turmeric powder, garam masala, and salt.4.Mix well and cook until the chicken starts releasing its juices. - mix · ~3 min
Add the yogurt and flour slurry.
Lower the heat and add the whisked yogurt a little at a time, stirring well so it does not split. Pour in the flour slurry and mix until the gravy looks smooth.
TIPLow heat helps the yogurt blend into the masala without curdling. - simmer · ~50 min
Slow cook the nihari.
Add water and bring the pot to a gentle simmer. Cover and cook on low heat until the chicken is tender and the gravy is rich and lightly thickened.
- garnish
Finish with ginger, cilantro, and lemon juice.
Check the seasoning and simmer uncovered for a few minutes if you want a thicker gravy. Top with ginger juliennes, chopped cilantro, and lemon juice.
- serve
Serve the chicken nihari hot.
Serve hot with naan, kulcha, or roomali roti.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Take the onions to a deep golden brown, not just soft; this is what gives nihari its dark, rich base.
- 2Add the whisked yogurt in small additions over low heat to prevent splitting in the hot masala.
- 3Stir the flour slurry again just before pouring so the wheat flour does not settle at the bottom.
- 4Use a heavy-bottomed pot and keep the simmer very gentle; a rolling boil can toughen the chicken and muddy the gravy.
- 5Bone-in chicken works best here because the bones enrich the broth as it slow cooks.
- 6If making ahead, rest the nihari overnight in the fridge; the gravy thickens and the spice flavor becomes deeper the next day.
- 7Add the lemon juice right before serving so the gravy stays balanced and the fresh acidity stays bright.
Adapt it for your goals.
Low-oil
Reduce the oil slightly and skip the extra ghee for a lighter version; the curry will be less rich but still flavorful if the onions are browned well.
spicierSpicier
Increase the red chili powder or add a few crushed black peppercorns at the end for a hotter, more robust nihari.
bonelessBoneless
Use boneless chicken for easier serving and faster cooking, though the gravy will be a little less full-bodied than with bone-in pieces.
gluten freeGluten-free
Replace the whole wheat flour slurry with a small slurry of rice flour or cornstarch to keep the gravy silky without wheat.
Why this is on our healthy list.
Good Source of Protein
Chicken provides high-quality protein that makes this rich curry more satisfying and suitable for a substantial meal.
Digestive Spices
Ginger, fennel, black pepper, and cardamom bring traditional warming spices that add aroma and may help the dish feel easier to digest.
Fermented Dairy Tang
Yogurt adds creaminess and tang while contributing protein and cultured dairy to the gravy.
Frequently asked questions
This usually happens if the heat is too high or the yogurt is added too quickly. Lower the heat and stir it in little by little.
