Murgh Nihari & Turai Ki Sabzi | Rida Aftab | Tarka | 9 Dec 2025 | Masala TV

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Join Rida Aftab on Tarka as she cooks a classic Murgh Nihari along with a light, flavorful Turai Ki Sabzi.

Learn step-by-step tips to make tender, slow-cooked chicken nihari with aromatic spices, paired with a fresh, simple bottle gourd (Turai) curry. Perfect for weekend meals, family dinners, and festive occasions, these dishes highlight authentic Pakistani flavors.

📺 Show Name: Tarka
👩‍🍳 Host: Rida Aftab
📅 On Air Date: 9 December 2025
📡 Channel: Masala TV

📋 RECIPE CARD
Chicken Nihari
Ingredients:
For the Nihari:
• Chicken — 1 kg
• Oil — 1 cup
• Finely chopped onions — 2
• Yogurt — ½ cup
• Salt — a little
• Turmeric powder — 1 tsp
• All spice powder — 1 tsp
• Ginger-garlic paste — 1 tsp
• Red chili powder — 1 tbsp
• Flour — 3 tbsp
For the Stock (Yakhni):
• Chicken bones — 1 kg
• Black cardamom — 6
• Fennel seeds — 1 tsp
• Whole coriander seeds — 1 tbsp
• Dried ginger powder (sonth) — 4 tbsp
• Salt — to taste
For Garnishing:
• Finely chopped fresh coriander — 1 bunch
• Lemons — 3
• Finely chopped green chilies — 4
• Finely sliced ginger — 2 tbsp

Method:
To prepare the stock, place 1 kg chicken bones in a pot along with 4 tbsp dried ginger powder, 1 tbsp whole coriander seeds, 1 tsp fennel seeds, 6 black cardamoms, and salt to taste. Cook the stock well, then strain and set aside.
Heat 1 cup oil in a pan and fry 2 finely chopped onions until golden brown. Remove them so they become crispy. Crush the fried onions by hand and mix them into ½ cup yogurt.
In the same hot oil, add 1 tsp ginger-garlic paste, 1 tbsp red chili powder, 1 tsp garam masala, and 1 tsp turmeric powder. Sauté lightly, then add the chicken. Fry for a few minutes, then add the yogurt–fried onion mixture and sauté again.
Add the prepared stock and let the chicken cook on low heat. When the chicken becomes tender and the oil rises to the top, roast 3 tbsp flour separately and mix it with a little water to form a slurry. Add this to the nihari while stirring continuously.
When the gravy thickens, add 2 tbsp finely sliced ginger, 1 bunch finely chopped coriander, juice of 3 lemons, and 4 chopped green chilies. Cover and let it simmer for 10–15 minutes.
Finally, serve the delicious Chicken Nihari hot with naan.



Turai ki Sabzi
Ingredients:
• Ridge gourd (Torai) — 1 kg
• Garlic — 10 cloves
• Tomatoes — ½ kg
• Onions — ½ kg
• Green chilies — 10
• Turmeric powder — 1 tsp
• Salt — 1 tsp
• Whole red chilies — 6–8
• Curry leaves — as required
• Fresh coriander — ½ bunch
• All spice powder — ½ tsp
• Cumin seeds — 1 tsp
Method:
Wash the ridge gourd and cut it into pieces. In 2 cups of water, add torai, salt, turmeric powder, ground garam masala, green chilies, and tomatoes. Cook until all the water evaporates.
After that, add the onions and cook for 5–6 minutes. Now add garlic, curry leaves, cumin seeds, and whole red chilies, and fry well. Pour this tempering over the cooked torai.
Finally, garnish with fresh coriander and serve hot.


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