Steps to Make Speedy Chicken nihari

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, chicken nihari. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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. It is so named because Nihari was originally enjoyed in the early morning, right after fajr prayers. Ingredients for Nihari Spice Mix Chicken Nihari Authentic and traditional Nihari is made with Beef shanks overnight.

Chicken nihari is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Chicken nihari is something that I have loved my whole life. They are fine and they look fantastic.

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

The ingredients needed to make Chicken nihari:

1. Get 1 kg whole chicken
2. Take 2 onions [slice]
3. Take 1 cup whole wheat flour
4. Get 3 tsbp ginger, garlic paste
5. Take 2 tbsp sounf
6. Make ready 1 tbsp garam masala powder
7. Get 3 tbsp red chili powder
8. Prepare 2 tbsp sonth
9. Take 3 tbsp red chili powder
10. Take salt
11. Make ready 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. Heat up ghee and fry onion. On softening of onions include chicken and cook on high flame.

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