Chicken nihari, a lighter alternative to the traditional nalli nihari made from mutton (or even beef in select international regions), is an aromatic and spicy chicken stew. In this chicken nihari recipe, slow-cooked tender chicken and spice-infused gravy come together into a curry that pairs beautifully with naan, tandoori roti, or even sheermal (a slightly sweet and flavoured flatbread). The chicken nihari recipe has started gaining popularity for two primary reasons: one, the chicken is a lighter (and healthier) alternative to red meat. Two, the recipe tends to be more convenient and simpler to follow than the traditional nalli nihari recipe. It’s why most people want to know how to make chicken nihari. Much like the traditional nihari, the chicken nihari also benefits from an extended resting time. Simply put, the chicken nihari tastes better as a leftover, as nihari thickens when it sits for longer. It’s why nihari, traditionally, was cooked overnight. However, with this chicken nihari recipe, you can serve the stew right after preparing or after a resting period (at least two hours). It purposely uses a thick, flour-based curry made with high-quality shudh chakki atta from Aashirvaad. This curry reheats easily on high heat. However, for a gluten-free version, use almond flour instead of wheat flour. Now that you’re familiar with chicken nihari and why it makes for an excellent curry, it’s time to get cooking!