Homemade Nihari Chicken Recipe: Try This Slow Cooked Chicken Stew For A Delicious Dinner

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The word “Nihari” comes from the Arabic word “Nahaar” which means morning. Therefore, originally this dish was eaten by the Mughals as a morning breakfast after prayer time. Being a healthy dish, the people of the Mughal era had this dish in the morning so that they could take the time to digest it for the rest of the day. However, slowly and gradually, this mutton dish has become an evening meal in different parts of the country. The regions of Delhi and Awadh are the most important. Basically, Nihari is a stew-based dish, prepared by slowly cooking meat with bone marrow. Recipes like Nalli Nihari or Gosht Nihari to this day make up one of the most delicious traditional breakfasts on the streets of Old Delhi.

Read also: 7 best Mughlai recipes

In this article, we are going to introduce you such a Nihari recipe known as Nihari Chicken. Yes, you guessed it! Chicken nihari is essentially a stew dish made from succulent pieces of chicken dipped in a spicy, fiery sauce made with a pool of aromatic spices, curdled and slowly cooked to perfection. This recipe is all about having patience. The longer you wait, the better the results. So, without further ado, let’s start with the recipe.

Here’s How To Make Homemade Nihari Chicken | Homemade Chicken Nihari Recipe:

Let’s start the recipe by preparing Nihari masala, take whole spices and roast them until fragrant and aromatic. Then add ground spices like Kashmiri chili powder, haldi, salt etc. Once done, crush them, sift and your masala is ready. Ps: You can also buy the Nihari masala in the market or online.

Now heat the oil / ghee in a large container thoroughly and add the chopped onion. Cook for 6 to 7 minutes or until the onions are tender and translucent. After that, add the chicken, the prepared nihari masala, green chili, garlic and ginger paste. Mix everything well, cover the lid and cook over high heat for 3-4 minutes.

The next step is to add 1 cup of water, cover the lid and cook the chicken again for about 10-15 minutes or until the chicken changes color over low-medium heat.

Meanwhile, toast the wheat flour in another pan for 5-6 minutes, then transfer it to a bowl. Mix the water in the bowl and make a smooth paste.

The last step is to add yogurt and wheat flour paste to the container of chicken curry, wait and continue cooking until the chicken absorbs all the flavors.

Your homemade Nihari chicken is ready to eat, click here for the detailed recipe!

Try this recipe at home and let us know how it turned out!


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