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Tuesday, 23 September 2014

Chicken Nihari (Stew - Pakistani Cuisine)


              There are many versions to this delicious dish which is originally made with mutton and is a popular Pakistani cuisine. It is widely enjoyed especially all over North India. Here I tried the same with chicken. The nihari masala can be prepared earlier and stored in an air tight container for later use. The consistency is like a stew and is generally had with naan or tandori roti.









Nihari Masala Powder
  • 2 tbsp. cumin seeds 
  • 2 tbsp. fennel seeds
  • 7-8 dry red chilies
  • 1 tsp. cloves
  • 3 green cardamoms
  • 2 black cardamoms
  • 3" cinnamon
  • 15 peppercorns
  • 2 bay leaves
  • 1/2 blade mace
  • 1 tbsp. saunth (dry ginger powder)
  • 1/4 tbsp. nutmeg powder

          Dry roast the above ingredients, Cool, grind and sieve. Store in an airtight container.

  • 500 gms. chicken on bones, curry cut
  • 1 big onion, chopped
  • 2 tbsp. ginger-garlic paste
  • 3 tbsp. oil
  • salt to taste
  • 2 tbsp. nihari masala 
  • 1/2 tsp. turmeric powder
  • 1 1/2  tbsp. atta (wheat flour)
  • 5 cups water / stock
  • ginger juliennes to garnish.


          Heat oil and saute the onions till translucent. Then add the ginger-garlic paste and turmeric powder. Fry for a few seconds.

          Add the chicken and nihari masala and fry on low flame for 5-6  minutes. Add salt and water and let it come to a boil on high flame. Then simmer on low flame till the chicken is soft.

          Add the atta mixed with a little water. Simmer further for 1-2 minutes. When the gravy thickens a little, serve, garnished with ginger juliennes. (The consistency should be like a stew).












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