Chicken Nihari
A rich, slow-cooked chicken stew from Mughlai cuisine. Tender chicken pieces simmered in a fragrant, spiced broth, thickened to perfection. This hearty and aromatic dish is a classic comfort food, best enjoyed with fresh naan.
For 4 servings
6 steps. 90 minutes total.
- 1
Step 1
- a.Prepare the Nihari Masala
- b.In a dry pan over low heat, toast the whole spices: fennel seeds, coriander seeds, cumin seeds, peppercorns, green and black cardamoms, cloves, cinnamon, and mace for 2-3 minutes until fragrant.
- c.Let the spices cool completely. Transfer to a spice grinder and grind into a fine powder.
- d.In a small bowl, combine the freshly ground spices with the dry ginger powder, Kashmiri red chili powder, turmeric powder, and nutmeg powder. Mix well and set aside.
- 2
Step 2
- a.Fry Onions and Sear Chicken
- b.Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat. Add the bay leaf and thinly sliced onions.
- c.Fry the onions for 12-15 minutes, stirring occasionally, until they are deep golden brown and crisp (birista).
- d.Remove half of the fried onions with a slotted spoon and set them aside on a plate for garnish.
- e.Add the chicken pieces to the remaining onions in the pot. Increase heat to medium-high and sear the chicken for 5-7 minutes until lightly browned on all sides.
- 3
Step 3
- a.Cook the Masala Base
- b.Add the ginger-garlic paste and sauté for 1-2 minutes until the raw aroma disappears.
- c.Reduce the heat to low. Add the prepared Nihari masala and salt. Stir for 30-40 seconds until the spices are aromatic.
- d.Add the whisked room-temperature curd. Stir continuously for 3-4 minutes until the oil begins to separate from the masala. This prevents the curd from splitting.
- 4
Step 4
- a.Slow Cook the Nihari
- b.Pour in 4 cups of hot water and stir well. Bring the mixture to a boil.
- c.Once boiling, reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and let it simmer for 75-90 minutes, or until the chicken is exceptionally tender and falling off the bone.
- d.For a pressure cooker: Secure the lid and cook on high heat for 1 whistle, then reduce heat to low and cook for 20 minutes (or 4-5 whistles in total).
- 5
Step 5
- a.Skim Oil and Thicken Gravy
- b.Turn off the heat and let the Nihari rest for 5-10 minutes. A layer of red oil, called 'tari', will float to the top. Carefully skim off this oil with a ladle and set it aside in a small bowl.
- c.In a separate small bowl, whisk the atta with 1/2 cup of room temperature water to create a smooth, lump-free slurry.
- d.Bring the Nihari back to a gentle simmer. Slowly pour the flour slurry into the pot in a thin stream, whisking constantly to prevent lumps.
- e.Cook for another 8-10 minutes, stirring occasionally, until the gravy thickens to a rich, stew-like consistency and the raw taste of flour is gone.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat. Ladle the hot Chicken Nihari into serving bowls.
- c.Drizzle a generous amount of the reserved 'tari' over each serving.
- d.Garnish with the reserved fried onions (birista), julienned ginger, sliced green chilies, and fresh coriander leaves.
- e.Serve immediately with lemon wedges on the side, accompanied by hot naan or khameeri roti.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use bone-in chicken as the bones add immense depth and richness to the stew.
- 2Slow cooking is the traditional method and yields the best results. If short on time, a pressure cooker can be used as noted in the instructions.
- 3Don't skip the garnishes! The fresh ginger, chilies, and lemon provide a sharp, fresh contrast that cuts through the richness of the Nihari.
- 4Ensure your curd is at room temperature and whisked well before adding to the pot to prevent it from splitting.
- 5Nihari tastes even better the next day as the flavors have more time to meld and mature. Reheat gently before serving.
Adapt it for your goals.
Meat Variation
Replace chicken with 1 kg of mutton (goat meat) or beef shank (nalli). Increase the slow-cooking time to 2-2.5 hours or pressure cook for 10-12 whistles until the meat is fork-tender.
Spicier VersionSpicier Version
Increase the amount of black peppercorns and add 1-2 dried red chilies to the whole spices when making the Nihari masala. You can also add more sliced green chilies as a garnish.
Creamier TextureCreamier Texture
For a richer, creamier gravy, you can add 2 tablespoons of cashew paste along with the curd.
Why this is on our healthy list.
Rich in Protein
Chicken is an excellent source of high-quality lean protein, crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Immunity Boosting Spices
The blend of spices like turmeric, ginger, garlic, and cloves contains powerful antioxidants and anti-inflammatory compounds that can help strengthen the immune system.
Source of Energy
The combination of protein from chicken, fats from ghee, and carbohydrates from the flour provides a significant energy boost, making it a very satiating and fulfilling meal.
Bone Health Support
Using bone-in chicken allows collagen and minerals from the bones to seep into the stew, which can contribute to joint and bone health.
Frequently asked questions
Nihari is a slow-cooked stew with roots in Mughlai cuisine, originating in the late 18th century in Old Delhi. It was traditionally eaten by Nawabs for breakfast ('Nihar' means morning) after morning prayers.