Chicken Nihari ( Pakistani Stew ) ... Nihari is a famous South Asian meat stew, specially popular in Pakistan, India and Bangladesh. This slow-cooked meat dish is usually made with beef or mutton, but it tastes just as delicious with chicken.
Chicken Nihari ( Pakistani Stew )
Serves : 6
- 1/4 cup oil
- 1 medium onion, thinly sliced
- 1 cup yogurt
- 3 tbsp. fennel seeds ( sounf )
- 1 tsp. black cumin seeds ( kala zeera )
- 2 - 3 star anise ( badyan ka phool )
- 2 green cardamoms, seeds only
- 1/2 kg. chicken ( with bones )
- 1 tbsp. ginger garlic paste
- 3 green cardamom
- 2 black cardamom
- 1 cinnamon stick
- 3 - 4 cloves
- 5 - 6 whole black pepper
- Pinch of nigella seeds ( kalonji )
- Pinch of carom seeds ( ajwaiin )
- 1 1/2 to 2 tbsp. red chilli powder
- 1 tbsp. coriander powder
- 1/4 tsp. turmeric powder
- Salt to taste
- Water ( about 2 1/2 cups )
- 2 to 3 tbsp. cornflour or whole wheat flour
- 1/2 tsp. garam masala powder
- 1/8 tsp. nutmeg and mace powder
- 2 -3 green chillies, chopped
- Ginger, sliced
- Lemon slices
- Heat oil in a heavy base pan. Add sliced onion and fry until light brown. Remove from oil and drain on paper towel.
- Blend the fried onions with yogurt to a smooth paste. Keep aside.
- Combine fennel seeds, black cumin seeds, star anise and green cardamoms in a grinder and grind to a fine powder.
- Add chicken, ginger garlic paste, green & black cardamoms, cinnamon stick, cloves and black pepper to the oil in the pan. Stir-fry for few minutes until the chicken changes its color.
- Add nigella seeds, carom seeds, red chilli, coriander powder & turmeric with little water. Stir-fry for a minute until the oil separates ( taking care not to burn it ) .
- Add ground fennel seed mixture and onion yogurt paste, mix well.
- Add water, bring to a boil. Lower the heat to medium-low and cook covered until the chicken is cooked and a thin gravy ( about 2 cups of water ) is left.
- Dissolve cornflour in little water, add to the pan; stirring continuously until it starts to thicken.
- Add garam masala powder and nutmeg and mace powder. Cook, covered on low flame for about 5 to 10 minutes until the gravy is slightly thick and the oil comes out.
- Transfer to a serving dish. Garnish with green chillies, sliced ginger and lemon.
- Serve hot with tandoori roti or Naan.
- Use chicken stock instead of water for more rich flavor.
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Thank you for stopping by. Hope you enjoy the recipe!!!