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!

Mutton kola urundai is a beloved appetiser from Tamil Nadu's Kongu region. Following a local mutton keema recipe, it yields small, spiced mutton meatballs that are fried until golden and eaten piping hot. 'Kola' refers to the meat preparation, and 'urundai' means ball in Tamil, and this dish delivers just that: tightly packed, flavour-loaded balls with a crisp outer crust and a juicy, aromatic interior. What sets mutton kola urundai apart from other mutton keema recipes is the freshly ground masala, which is a hallmark of Tamil cuisine. Shredded coconut, whole spices like cinnamon, cloves, and cardamom, khuskhus (white poppy seeds), fennel seeds, green chillies, onion, ginger, garlic, and a generous handful of coriander and curry leaves are all ground into a fine paste that has an incomparable fragrance. This is the backbone of the dish. The other ingredient is pottu kadalai, which is roasted, fried Bengal gram, which is ground to a fine powder and acts as the binder, keeping the kolas intact during frying. Mutton kola urundai hails from Chettinad and Madurai, and given the ground masalas that are used, it needs a lot of patience. The mutton also needs to be cooked and ground into the right texture, and the shaped balls need a 30-minute rest in the refrigerator before hitting the oil. Take these steps seriously, and you will get perfectly fried and crack-free meatballs with a smooth finish, a golden crust, and an interior that is soft.

Kali Mirch Chicken Gravy brings forward the warmth of black pepper rather than relying on heavy chilli heat. This preparation is often associated with North Indian kitchens, where pepper was used as a primary spice long before red chillies became common. Kali Mirch Chicken Gravy carries a distinct sharpness balanced by yoghurt and nuts. The base builds slowly, allowing spices to release flavour without turning harsh. Black pepper chicken curry develops its depth through sautéed onions, cashew paste, and gentle simmering. The result is a smooth gravy with a lingering heat that feels rounded instead of overpowering. This dish is so popular because of its texture. The cashew paste gives body, while yoghurt softens the spice edges. Kali Mirch Chicken Gravy works well for meals where you want something rich yet not overly greasy, making it suitable for both everyday cooking and small gatherings.