Loading...
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.
Prepare the Nihari Masala
Fry Onions and Sear Chicken
Cook the Masala Base
A heart-healthy, low-sodium version of the classic Mughlai Nargisi Kofta, where spiced mutton meatballs encase boiled eggs, simmered in a rich, salt-free gravy flavored with aromatic spices and herbs.
Tender mutton and crisp cluster beans simmered in a fragrant, spicy Mughlai gravy. This hearty one-pot curry brings together unique textures and rich flavors, perfect for a special family meal with roti or naan.
Tender, juicy minced mutton meatballs packed with aromatic spices and fried to golden perfection. A classic Mughlai appetizer that melts in your mouth, perfect with mint chutney.
Crispy, flaky pastries filled with a rich and savory spiced mutton mince. This popular North Indian snack is a flavor explosion, perfect with green chutney for a truly indulgent treat.
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.
This mughlai recipe takes 115 minutes to prepare and yields 4 servings. At 677.61 calories per serving with 62.23g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Slow Cook the Nihari
Skim Oil and Thicken Gravy
Garnish and Serve
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.
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.
For a richer, creamier gravy, you can add 2 tablespoons of cashew paste along with the curd.
Chicken is an excellent source of high-quality lean protein, crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
The blend of spices like turmeric, ginger, garlic, and cloves contains powerful antioxidants and anti-inflammatory compounds that can help strengthen the immune system.
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.
Using bone-in chicken allows collagen and minerals from the bones to seep into the stew, which can contribute to joint and bone health.
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.
Absolutely! You can prepare a larger batch of the dry Nihari masala and store it in an airtight container for up to 3 months. This saves significant time for future preparations.
This could be due to two reasons. Either the flour-to-water ratio in the slurry was off, or it wasn't cooked long enough after adding. Ensure you cook the gravy for at least 8-10 minutes after adding the slurry to allow the flour to cook out and thicken the stew.
Chicken Nihari is a rich and hearty dish. It's a good source of protein from the chicken, which is essential for muscle repair and growth. However, it is also high in fat due to the use of ghee. It can be enjoyed as part of a balanced diet, but in moderation, especially for those watching their calorie and fat intake.
A typical serving of Chicken Nihari (around 425g) contains approximately 550-650 calories. The exact number can vary based on the amount of ghee used and the specific cuts of chicken.
'Tari' or 'rogan' is the reddish, spiced oil that floats to the top of the Nihari. It is skimmed off and drizzled over the stew just before serving. It adds a beautiful color, a concentrated burst of flavor, and a rich aroma to the final dish.