Chicken Nihari by Shireen Anwar

Chicken Nihari by Shireen Anwar

Nihari is a stew consisting of slow-cooked meat mainly shank meat of beef or lamb and mutton, goat meat and chicken, along with bone marrow. I personally like beef nihari but most people do not like beef in their diet. They can still enjoy the taste and texture of nihari with chicken. Today I am going to share chicken nihari by Shireen Anwar.

Chicken Nihari by Shireen Anwar

Spicy Nihari Recipe and Nihari Masala

Ingredients:

1. Chicken – 1-1/2 kg or (8 pieces)
2. Onion – 1
3. Ginger garlic – 2 tbsp
4. Salt – 1 tbsp
5. Red chilli powder – 2 tbsp
6. Flour – 1/2 cup (dissolves in water)
7. Nihari masala – 3 tbsp
8. Ghee – 1 cup

Ingredients For Nihari Masala:

Sheermal: Ramadan Special Sweet Bread Recipe

1. Cinnamon – 1 inch piece
2. Black cardamom – 2
3. Green cardamom – 4
4. Cloves – 8
5. Black pepper whole – 12
6. Fennel seeds – 3 tbsp
7. Dried ginger – 1/2 tbsp
8. White cumin seeds – 1 tbsp
9. Mace – 4 to 5 pieces
10. Nutmeg whole – half
11. Star anise – 1

For making nihari masala:

• Add cinnamon, black cardamom, green cardamom, cloves, whole black pepper, fennel seeds, dried ginger, white cumin, mace, nutmeg and star anise, grind it and save it a jar.

Method for Nihari:

• Heat up ghee in a pan, fry chopped onions until light golden.
• Now add ginger garlic paste and chicken slightly fry.
• Then add red chillies powder, salt and nihari masala, fry well.
• Then add 4 cups of water, bring to boil. When water boiling add in the dissolve paste of the flour, keep stirring till one boil comes.
• Lower flame and leave it on dum till chicken tender.
• Serve with chopped greens chillies, lemon, brown onion, ginger flakes, fresh coriander and naan.