Nihari Recipe – Eats Now

Name: Nihari
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 500 g skinless chicken (with bones); 1 medium onion (thinly sliced); 2 tablespoons whole wheat flour; 1 piece of dry gingerroot (Sounth); 2 small white cardamoms (Choti Safaid Ilaichi); 2 bay leaves (Tezz Pattay); 1 cinnamon stick (Dal Cheeni); 1/2 teaspoon garam masala powder; 2 tablespoons anise seeds (Sounf, grounded) or 2 tablespoons fennel seeds (Sounf, grounded); 1 teaspoon red chili powder (Pisi Lal Mirch, or to taste); 2 pinches nutmeg; 1/2 teaspoon turmeric powder (Pisi Haldi); salt (to taste); 1 piece black salt (Kaala Namak); 1 tablespoon garlic paste (Pisa Lehsan); 1 tablespoon ginger paste (Pisi Adrak); 4 tablespoons oil; 1 medium onion (sliced, fried to brown and dried, or a cup of ready-fried onions); 3 green chilies (Hari Mirch, chopped); 2 inches piece gingerroot (Adrak, cut in strips); 1 bunch fresh coriander leaves (to garnish, Hara Dhania, chopped)

Servings: persons

500 g skinless chicken (with bones)
1 medium onion (thinly sliced)
2 tablespoons whole wheat flour
1 piece of dry gingerroot (Sounth)
2 small white cardamoms (Choti Safaid Ilaichi)
2 bay leaves (Tezz Pattay)
1 cinnamon stick (Dal Cheeni)
1/2 teaspoon garam masala powder
2 tablespoons anise seeds (Sounf, grounded) or 2 tablespoons fennel seeds (Sounf, grounded)
1 teaspoon red chili powder (Pisi Lal Mirch, or to taste)
2 pinches nutmeg
1/2 teaspoon turmeric powder (Pisi Haldi)
salt (to taste)
1 piece black salt (Kaala Namak)
1 tablespoon garlic paste (Pisa Lehsan)
1 tablespoon ginger paste (Pisi Adrak)
4 tablespoons oil
1 medium onion (sliced, fried to brown and dried, or a cup of ready-fried onions)
3 green chilies (Hari Mirch, chopped)
2 inches piece gingerroot (Adrak, cut in strips)
1 bunch fresh coriander leaves (to garnish, Hara Dhania, chopped)

1
In a pot, cooking oil. Once the oil gets hot add in the 2 sliced onions. Turn the stove down to medium. Fry the onions to golden brown. Remove from oil and put the onions on a paper towel to absorb any excess oil. Crush the onions.
2
Add the meat and garam masala powder (whole spices), ginger paste, garlic paste, salt, red chilli powder, bay leaves, cinnamon and turmeric powder, continuously fry by stirring until the oil separates.
3
Add in the nutmeg, cardamoms, aniseeds and black salt. Stir, add in enough water to cover meat and cook on low heat covered for 30 to 50 minutes.
4
Once the meat is cooked and tender, add in the flour and cook on low heat for about another 10 minutes.
5
Garnish with coriander leaves, fried onions, green chillies and ginger strips.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 500 g skinless chicken (with bones), 1 medium onion (thinly sliced), 2 tablespoons whole wheat flour, 1 piece of dry gingerroot (Sounth), and more.

Yes, Nihari falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Nihari

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