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Indian
Intermediate
Main Course
How To Make Chicken Nihari, The Lighter Alternative To Nalli Nihari
Chicken Nihari
55 mins
Cooking Time
Intermediate
Difficulty
13
Ingredients
Non Veg
Diet
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!
Ingredients
UNITSIngredients
500 gChicken, bone-in
1Medium onion, finely chopped
2–2½ tbspNihari masala
1 tbspGinger-garlic paste
½ tbspGreen chilli paste
½ cupYoghurt, whisked
⅓ cupOil
2 tbspGhee
2-3 tbspAashirvaad Shudh Chakki Atta
3–4 cups totalWater
½ tspRed chilli powder
4Lemon wedges
for garnishCoriander leaves, chopped
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Plate it up!
Plate it up!
Nihari today refers to stew, but traditionally the name is derived from the Arabic word “nahar”, which means morning. It’s because nihari was traditionally consumed for breakfast, especially during the Mughal era in India. In some places in Delhi, like near the Jama Masjid, it’s still a morning/breakfast dish. Consuming the dish in the morning allows the nihari to thicken through the night.
