Chicken Nihari

Ingredients

• 1kg chicken, bone-in pieces
• 2 onions, sliced
• 2 tbsp ginger-garlic paste
• 2 tbsp nihari masala (or 1 tsp each cumin, coriander, fennel, chilli, garam masala)
• 3 tbsp plain flour mixed with 200ml water
• 5 tbsp ghee or oil
• Salt
• To serve: ginger strips, green chilli, lemon, coriander, fried onions

Instructions

1. Fry the onions in ghee until deep golden, then add the ginger-garlic paste.
2. Add the nihari masala and salt; cook for a minute.
3. Add the chicken and brown well.
4. Pour in 1.5 litres water and simmer for 40 minutes.
5. Whisk the flour-water slurry, then pour into the pot, stirring constantly.
6. Simmer another 15 minutes until the gravy is silky and thick.
7. Top with all the trimmings.

Serving suggestions

• Serve with naan.

Storage & reheating

Keeps 4 days; the flavour deepens.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions