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The Best Chicken Nihari Recipe

SO easy, So quick, SO delicious! Impress your guests (or just yourself) with The Best Chicken Nihari Recipe Ever (No long cooking time!)
Total Time1 hour
Course: Main Course
Cuisine: Indian, Pakistani
Keyword: best chicken chapli kababs recipe, best nihari, boneless chicken handi, chicken nihari, easy nihari, masala mornings, masala tv, pakistani nihari, pakistani nihari recipe, pakistani recipes, samina jalil, shireen anwar, the best chicken nihari recipe, the ovenist
Author: The Ovenist

Ingredients

  • 1/2 kg Chicken
  • 1 medium Onion sliced (I slice it using a mandolin slicer)
  • 2 tbsp Ginger garlic paste
  • 1/4 cup Vegetable Oil I use canola
  • 1 tbsp. Kashmiri red chili powder
  • 1 tbsp Shan Nihari masala
  • 1 tsp roasted cumin powder/zeera powder
  • salt to taste
  • 4 tbsp. Aata (Durum whole wheat flour)
  • 1 tbsp. Fennels seeds/sonf ka powder (Sift it with a very fine sieve and then measure 1 tbsp)
  • 2 small Lemons (juice) or to taste
  • 3 maggi chicken stock cubes or 2 cups bone broth
  • 1/2 tbsp. Green cardamom/chotti illaichi powder (Sift it with a very fine sieve and then measure 1/2 tbsp)
  • 1/4 tsp Nutmeg Mace/Jaifil jawatri powder
  • 1/2 tsp All spice/garam masala
  • 2 glasses water

Bhagaar

  • 1/4 cup vegetable oil I use Canola Oil
  • 1 tbsp Ginger (Julienne Cut)
  • Pinch of Kashmiri red chili powder
  • Pinch of Shan Nihari Masala

Instructions

  • In a cooking pot, heat 1/4 cup oil and add your sliced onion. Sauté for a couple of minutes and do not brown.
  • Add kashmiri red chili powder, ginger garlic paste, chicken stock cubes and 2 glasses of water. Cover and let simmer for 30 minutes.
  • Add chicken and mix for 5 minutes.
  • Switch off flame. In a medium bowl, mix aata, sonf powder, illaichi powder, shan nihari masala, zeera powder, salt and add water as needed to dissolve it. Add this mixture to nihari pot while whisking. This is important so that there are no lumps.
  • Then start the flame again (medium flame), and mix for another 5 minutes.
  • Now add 1 cup of water and lemon juice. Cover and simmer on low flame for 30 minutes.
  • Switch off flame. Sprinkle jaifil jawatri powder.

For Bhagaar

  • Heat 1/4 cup oil in a small pot or pan, then add 1 tablespoon of sliced ginger. When it begins to golden, switch off flame.
  • Add a pinch of nihari masala and kashmiri red chili powder. Quickly pour this into the nihari pot and cover it.

Notes

  1. My Kashmiri Red chili powder is spicy. If yours is not, then you will have to add spicy red chili powder too at this time.
  2. For best results, sift the green cardamom powder and fennel seeds powder and then measure it for the recipe.
  3. Add salt to taste. Since there are chicken stock cubes in this recipe, you may need very little salt if at all!
  4. I used maggi chicken stock cubes and find them best. I can not vouch for any other brands chicken stock cubes.