Chicken Nihari Recipe | How To Make Chicken Nihari | Murgh Nihari | Nihari Recipe By Smita Deo

Описание: Nihari Recipe | Chicken Nihari | Murgh Nihari Recipe | Chicken Curry Recipe | Chicken Gravy Recipe | Indian Curry Recipe | Nawabi Recipe | Mughlai Recipe | Get Curried | Authentic Recipe By Smita Deo

Learn how to make Chicken Nihari with our Chef Smita Deo.
Chicken Nihari or Murgh nihari is a juicy chicken recipe made by slow-cooking chicken in spices. This nihari recipe tastes best with Paratha or Naan. Do try it at home and share your feedback in the comments below.

Chicken Nihari Ingredients -
2 Tbsp Oil
2 Tbsp Ghee
4 Onion ( Sliced )
1 tsp Salt
1 kg Chicken
1 tbsp Garlic Paste
1 tbsp Ginger Paste
2 tbsp Nihari Masala
1 cup Yogurt
1 Ltr Water
Salt (as per taste)
2 Tbsp Whole Wheat Flour Paste
Green Chillies (chopped)
Ginger (Julienned)
Mint Leaves (chopped)
Coriander Leaves (chopped)

Nihari Masala Ingredients :
2 tsp Cumin seeds
1 tsp Fennel seeds
1 tsp Black peppercorns
1 Star Anise
1-inch Cinnamon
1 Mace
1/2 tsp Cloves
4 Green & 2 Black Cardamom seeds
1 1/2 tbsp Bengal Gram
5-6 Kashmiri Chillies
1 tsp Poppy seeds
1 Bay leaf
1 tsp Ginger powder

Method To Make Nihari Masala:
Heat a wok, add cumin seeds, fennel seeds, roast it for few seconds.
Add black peppercorns, star anise, cinnamon, mace, saute it for a few seconds more.
Add cloves, black&green cardamom, Bengal gram, Kashmiri chilies, poppy seeds, and switch off the flame.
Add bay leaf, ginger powder, let it cool down, and then grind it to a fine powder.
Our Nihari Ka Masala is ready.

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Nihari is a stew from the Indian subcontinent consisting of slow-cooked meat, mainly shank meat of beef or lamb and mutton, goat meat and chicken, along with bone marrow. According to many sources, Nihari either originated in Hyderabad or Old Delhi in the late 18th century during the last throes of the Mughal Empire or in the royal kitchens of Awadh, in modern-day Lucknow, Uttar Pradesh, India.
Nihari developed with the overall cuisine of Muslims of the Indian subcontinent. It has been an old popular delicacy in parts of Bangladesh, particularly Dhaka and Chittagong. People cooked it for one whole night and they got it in the early morning at sunrise. The dish is known for its spiciness and taste. It was originally more of a delicacy with myriad variations on spiciness and texture.
Nihari is also used as a home remedy for fever, rhinorrhea, and the common cold. .


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