Chicken Nihari ( Pakistani Stew )

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 )
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Serves : 6


Ingredients :

• 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

Method :

• 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.

Note :

• Use chicken stock instead of water for more rich flavor.

Recipe Source : adapted from a TV cooking show

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Thank you for stopping by. Hope you enjoy the recipe!!!