Chicken Nihari is a slow-simmered Indian curry where spiced chicken becomes tender in a thick, fragrant gravy built on nihari masala, yogurt, and wheat flour. The dish is traditionally finished with ghee and served with fresh lemon and ginger.
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Heat oil in a pot and add chopped onion. Stir and cover the lid. Cook for 5-7 minutes on medium heat until lightly golden.
Now, add Nihari spice mix, ginger garlic paste, and green chili paste. Give it a stir and then add chicken. Fry for 5 minutes until the color of the chicken changes.
Then add 1 cup water. Mix well to remove any masala sticking on the bottom and sides of the pot. Cover and cook for 10 minutes.
In another pan, roast wheat flour for 1-2 minutes on medium heat until fragrant. Transfer flour to a bowl. Add 1 cup water to wheat flour and mix well. Make a smooth paste with batter-like consistency.
Add wheat paste and yogurt to the chicken pot and mix well.
Mix in 1 cup water and cover the pot again. Let it simmer for another 5 minutes on very low heat until a layer of oil is visible on the top.
Heat butter or ghee on a pan and add chili powder.
Simultaneously fill Nihari in a serving bowl, garnish with ginger and coriander leaves. Pour heated butter the garnish and serve with lemon wedges.
Store nihari in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months; reheat gently on the stovetop, adding water to reach desired consistency.
Nihari masala is a spice blend central to this curry, typically containing cumin, coriander, fenugreek, and other warm spices. Homemade blends exist, but store-bought nihari masala is more convenient and consistent for this recipe.
Yes, bone-in chicken adds more flavor to the gravy, but increase simmering time to 45–60 minutes to ensure the meat is fully tender.
The gravy should coat the back of a spoon and cling to the chicken pieces. If it's too thin, simmer uncovered longer; if too thick, add warm water in small increments.
Wheat flour acts as a thickening agent, creating the characteristic creamy, rich texture of nihari. It's mixed into the yogurt to prevent lumping when added to the hot curry.
Yes, nihari tastes better the next day as flavors deepen. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat gently on the stovetop, adding water if needed.
