Easiest Way to Prepare Favorite Chicken nihari

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, chicken nihari. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Chicken Nihari Authentic and traditional Nihari is made with Beef shanks overnight. With the growing popularity of organic chicken as a healthier substitute to red meat, the chicken nihari version came into being. Nihari is a Pakistani/Indian/Bangladeshi dish, a fiery spicy stew consisting of slow cooked mutton/beef or chicken. The word Nihari originates from the Arabic word 'Nahaar' which means early morning.

Chicken nihari is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Chicken nihari is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have chicken nihari using 11 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Chicken nihari:

1. Get 1 kg whole chicken
2. Prepare 2 onions [slice]
3. Make ready 1 cup whole wheat flour
4. Take 3 tsbp ginger, garlic paste
5. Get 2 tbsp sounf
6. Take 1 tbsp garam masala powder
7. Prepare 3 tbsp red chili powder
8. Get 2 tbsp sonth
9. Take 3 tbsp red chili powder
10. Take salt
11. Get 1 cup ghee

Chicken Nihari by Chef Zakir The traditional Nihari recipe is made with shank meat of beef or lamb and mutton but nowadays innovations have been done with the dish and Chicken Nihari is also being made. Chicken Nihari recipe is made with chicken meat and it also has a very delicious taste. Chicken Nihari is a typical and most popular Pakistani and Indian recipe served at every dinner, lunch, or wedding function. It is a mild flavoured thick curry made with Desi Masala ingredients.

Steps to make Chicken nihari:

1. Place sonf and sonth on mulmul cloth and tie this like a potli.
2. Cut chicken in 8-10 pieces. Use chicken with bones.
3. Heat up ghee and fry onion….on soften onion, include chicken…increase flame and mix….cook till chicken color lil change… place potli in chicken and cook more till
4. Water of chicken dry.
5. In one cup of water include ginger, garlic paste…mix….include in chicken with salt..mix well.
6. When it's starts boiling include red chili powder and cook well until water of ginger, garlic paste dry. Slow flame.
7. The onion will mix in gravy then add water how much you want it's broth. Ideally 2 glass of water. Check salt on this point…cover and increase flame.
8. Mix lal aata in 1 cup of water….include paste in gravy slowly to thick it. Don’t add all paste at once. It’s up to you how much thick gravy you want. Mix on high flame.
9. Mix garam masala in ¼ cup of water and include it in thick gravy…mix and cover.
10. Keep it on dum for 2-3 minutes. (don’t cook after adding garam masala just keep on dum)
11. For an excellent result. Off the flame after dum and leave it 3-4 hours(don’t uncover it).
12. Take out chicken and ghee which is on top from gravy.
13. Separately heat up gravy before serving.
14. Place chicken in a serving dish, pour hot gravy and ghee on top, garnish with ginger slice and serve.

Chicken Nihari is a typical and most popular Pakistani and Indian recipe served at every dinner, lunch, or wedding function. It is a mild flavoured thick curry made with Desi Masala ingredients. Wheat flour is used to get the perfect thickness of Nihari. Nihari (Bengali: নিহারী, Hindi: निहारी, Urdu: نہاری ‎) is a stew from the Indian subcontinent consisting of slow-cooked meat, mainly shank meat of beef or lamb and mutton, goat meat and chicken, along with bone marrow Chicken Nihari. Heat up ghee and fry onion.

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