Chicken Nihari

Ingredients:

For the Nihari Masala:
4 dry chillies
2 tsp. fennel seeds
2 tsp. cumin seeds
½ tsp. black cumin seeds
2 tsp. coriander seeds
2 cloves
3 green cardamom
2 black cardamom
1 cinnamon stick
1 star anise flower
1 bay leaf
½ piece nutmeg
½ piece mace
1 tsp ginger powder
1 tsp. red chilli powder
1 tsp. paprika
1 tsp. garam masala
½ tsp. turmeric powder
Salt as needed
For the Chicken Nihari curry:
1 whole chicken (legs and thighs)
1 cup oil
Nihari Masala miixture
1 medium onion
3 tbsp corn flour
4 to 6 cups water
Sliced ginger (julienne style) for garnishing
Lemon slices for garnishing
Cilantro for garnishing
Green chillies (chopped) for garnishing
For the tarka:
½ cup oil
½ tsp Paprika
½ tsp Nihari Masala

Instructions:

1) In a grinder, add red dry chillies, fennel seeds, cumin seeds, black cumin seeds, coriander seeds, cloves, green cardamom, black cardamom, cinnamon stick, anise flower, bay leaf, nutmeg, mace, ginger powder, red chili powder, paprika, garam masala, turmeric powder and salt and grind together. Set aside.

2) In a heated oil, add chicken and cook until golden brown.

3) Add the nihari masala and saute for about 5 minutes.

4) Add the fried onions and saute for about 5 minutes.

5) Add water and bring it to a boil. Cook the chicken for about 20 to 25 minutes.

6) In a separate bowl, add water and corn flour and mix well.

7) Once the chicken is cooked, slowly add the corn flour mixture and mix well.

8) Cover the pot and cook on low heat for about 10 minutes.

9) In a heated oil frying pan, add paprika and nihari masala and temper for a couple minutes.

10) Add the tarka to the Chicken Nihari.

11) Garnish the Nihari with sliced ginger, green chilies, cilantro and lemon slices before serving.

Ingredients

For the Nihari Masala:
 4 dry chillies
 2 tsp. fennel seeds
 2 tsp. cumin seeds
 ½ tsp. black cumin seeds
 2 tsp. coriander seeds
 2 cloves
 3 green cardamom
 2 black cardamom
 1 cinnamon stick
 1 star anise flower
 1 bay leaf
 ½ piece nutmeg
 ½ piece mace
 1 tsp ginger powder
 1 tsp. red chilli powder
 1 tsp. paprika
 1 tsp. garam masala
 ½ tsp. turmeric powder
 Salt as needed
For the Chicken Nihari curry:
 1 whole chicken (legs and thighs)
 1 cup oil
 Nihari Masala miixture
 1 medium onion
 3 tbsp corn flour
 4 to 6 cups water
 Sliced ginger (julienne style) for garnishing
 Lemon slices for garnishing
 Cilantro for garnishing
 Green chillies (chopped) for garnishing
For the tarka:
 ½ cup oil
 ½ tsp Paprika
 ½ tsp Nihari Masala

Directions

1

1) In a grinder, add red dry chillies, fennel seeds, cumin seeds, black cumin seeds, coriander seeds, cloves, green cardamom, black cardamom, cinnamon stick, anise flower, bay leaf, nutmeg, mace, ginger powder, red chili powder, paprika, garam masala, turmeric powder and salt and grind together. Set aside.

2

2) In a heated oil, add chicken and cook until golden brown.

3

3) Add the nihari masala and saute for about 5 minutes.

4

4) Add the fried onions and saute for about 5 minutes.

5

5) Add water and bring it to a boil. Cook the chicken for about 20 to 25 minutes.

6

6) In a separate bowl, add water and corn flour and mix well.

7

7) Once the chicken is cooked, slowly add the corn flour mixture and mix well.

8

8) Cover the pot and cook on low heat for about 10 minutes.

9

9) In a heated oil frying pan, add paprika and nihari masala and temper for a couple minutes.

10

10) Add the tarka to the Chicken Nihari.

11

11) Garnish the Nihari with sliced ginger, green chilies, cilantro and lemon slices before serving.

Chicken Nihari
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