Traditionally, Nihari is a rich, slow-cooked dish made with beef or mutton, simmered for hours until the meat turns meltingly tender. But let’s be real—not everyone has that kind of time. Enter Chicken Nihari, a streamlined version that brings you all the deep, aromatic flavors without the long wait.
This recipe keeps the essentials: warming spices, a velvety gravy, and that signature slow-braised depth, but swaps in chicken for a quicker, more accessible take. You still get the luxurious, spice-infused broth, thickened just right, without spending half your day in the kitchen. The best part? It pairs beautifully with naan, paratha, or even a bowl of fragrant rice.
Whether you’re craving something hearty for a special weekend meal or just want a fuss-free way to enjoy Nihari flavors, this chicken version delivers—deeply satisfying, bold, and surprisingly easy to pull off at home.
Ingredients:
Cooking oil – ¼ cup
Black cardamom – 1
Green cardamoms – 3
Cinnamon sticks – 2 small pieces
Black peppercorns – 7-8
Bay leaves – 2
Onion paste – ¾ cup
Turmeric powder – 1 tsp
Red chili powder – 2 tsp (1 tsp red chili + 1 tsp Kashmiri red chili)
Chicken (curry cut) – 1 kg
Garlic paste – 1 tbsp
Ginger paste – 1 tbsp
Green chili paste – 1 tbsp
Salt – 1¾ tsp (or to taste)
Fennel seeds – 1 tbsp (tied in a small cheesecloth)
Hot water – 3½ cups
Cumin powder – 1 tsp
Garam masala powder – 1 tsp
Sugar – a small pinch
Milk – ½ cup
Whole wheat flour (atta) – 1½ tbsp
Ghee – 1 tbsp
Ginger (thinly sliced) – for garnishing
Chopped coriander – 2 tbsp
Fried onions (Beresta) – 3 tbsp (for garnishing)
Instructions:
Heat ¼ cup of cooking oil in a pan over medium heat.
Add whole garam masala: 1 black cardamom, 3 green cardamoms, 2 small cinnamon sticks, 7-8 black peppercorns, and 2 bay leaves. Let them sizzle for a few seconds.
Add ¾ cup of onion paste and cook for 2-3 minutes until it turns light golden.
Add 1 tsp turmeric powder and 2 tsp red chili powder (1 tsp red chili + 1 tsp Kashmiri red chili). Stir and cook until the oil separates.
Add 1 kg chicken (cut into curry pieces) and mix well.
Add 1 tbsp garlic paste, 1 tbsp ginger paste, 1 tbsp green chili paste, and 1¾ tsp salt (or to taste). Stir everything together.
Take 1 tbsp fennel seeds, tie them in a small cheesecloth, and add the pouch to the pan.
Cover and cook on low heat for 5 minutes.
After 5 minutes, uncover and sauté for a few more minutes.
Pour in 3½ cups of hot water, cover again, and let it cook on low-medium heat for 25 minutes.
Once the chicken is tender, add 1 tsp cumin powder, 1 tsp garam masala, and a small pinch of sugar. Mix well.
In a small bowl, mix ½ cup milk with 1½ tbsp whole wheat flour. Stir well to remove any lumps.
Slowly pour the flour mixture into the pot while stirring continuously. Cook for 3-4 minutes until the gravy thickens.
Garnish with thinly sliced ginger, 1 tbsp ghee, 2 tbsp chopped coriander, and 3 tbsp fried onions (beresta).
Serve hot with naan or paratha. Enjoy your delicious and aromatic Chicken Nihari!
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