Chicken Nihaari/Nalli Nihari
The word Nihaari immediately reminds you of mouth watering delicacy prepared in states of Delhi and Lucknow. Its the most popular dish among the Muslim community especially during the holy month of Ramzan and during EID. This dish is originally from Karachi, Pakistan and not many are aware but it is the National Dish of Pakistan. Nihaari is cooked on clay pot or even cooked overnight at most of the places. Cooking it overnight ultimately makes the meat (Goat) extremely tender, which includes the most delicious bone marrow. There are variations to this dish, its made out of lamb bones in Hyderabad. Some also make Nihaari with chicken meat which I would be posting, Nalli Nihari is a variation made with marrow bones of goat meat.
I would be providing the recipe for Chicken Nihaari which is quick and good as a startup dish for all those who love Nalli Nihaari.
Ingredients for Gravy:
1 Whole Chicken
1 Cup Curd/Yogurt
1 Onion Sliced
4 Tablespoons Ghee/Oil
3 Tablespoons Cornstarch
Salt to taste
1 Tablespoon Red Chilli Powder
1 Teaspoon Garam Masala
1 Teaspoon Coriander Powder
1/2 Teaspoon Turmeric Powder
Coriander Leaves for Garnish
Mint/Pudina Leaves for Garnish
1 Green Chilli chopped
1 Lemon/ 1 teaspoon lemon juice
Ingredients for Nihaari Masala:
I made the nihaari masala at home but it is also available in market (Shaan Nihari Masala). If you want to make it at home then below are the ingredients:
1 Javitri
1 Jaiphal/ Jaifel
4-5 Cloves
2 Badi Elaichi
4 Cardamom
1 tablespoon Coriander Seeds
1 teaspoon Cumin seeds
1 Star anise
1/2 teaspoon Poppy seeds
1 teaspoon Fennel seeds
Dry roast all the Nihaari Masala Ingredients and grind it into a fine powder.
Method:
Wash the chicken and cut in medium size pieces and keep aside. No marination needed.
Heat a pot and add Ghee/Oil and let it heat up on medium flame.
Once the Ghee/Oil heats up add the chicken to the pot and cook for 10-15 mins on medium high flame.
Once the chicken is cooked halfway through add the red chilli powder, turmeric powder, garam masala,coriander powder and salt to the pot.
Give it a good mix and let it cook for another 10 mins.
Add the dry roasted Nihaari Masala that we have prepared. Add 2 tablespoons of the masala. Now the measurement of the Nihaari Masala completely depends on the spice level that you like. I added 3 tablespoon but you could add that one tablespoon later too incase you are not sure of the taste.
Cover the mixture and let it cook well for 10-15 mins.
Remove the lid and check if ghee or oil has started coming up at the edges.
Now add the curd/yogurt to the gravy and give it a goo mix.
Alongwith the curd add 3 cups of water and mix it well to make all ingredients into one gravy as a whole.
Be delicate while stirring as chicken has a tendency to fall apart if mixed very rigorously.
While the chicken is cooking, on other hand, take 3 tablespoon of cornstarch mix with 1 cup water to make a thin mixture.
Mix well and make sure no lumps are formed.
Add the cornstarch and water mixture to the chicken and mix it well so that the cornstarch does not stick at the bottom of the pan.
Cover the pot and lower the flame and let the chicken cook for 20 mins.
While the chicken is cooking on other gas counter heat a small pan and add 1 teaspoon of ghee/oil.
Add sliced onions to the pan and cook it until golden brown.
Once they turn gold brown add the onion alongwith its ghee/oil to the main chicken pot. (Like we give tadka for Dal)
Cover it immediately after adding onions. This way the aroma remains in the gravy and gives a good taste.
Add chopped coriander leaves, mint leaves and green chillies to the gravy.
Serve hot with Naan, Roti or steamed rice.
NOTE: If making nalli nihari (Goat meat) then follow all mentioned steps as above but only difference is instead of adding cornstarch, add wheat flour to the gravy. Chicken cooks quickly so adding wheat flour would make chicken disintegrate due to overcooking. While using goat meat take 3 tablespoons of wheat flour and mix with 1 cup of water till it becomes fine mixture (If necessary add more water to avoid any lumps).
Below Pictures belong to Mutton Nihari (Goat Meat)
I would be providing the recipe for Chicken Nihaari which is quick and good as a startup dish for all those who love Nalli Nihaari.
Ingredients for Gravy:
1 Whole Chicken
1 Cup Curd/Yogurt
1 Onion Sliced
4 Tablespoons Ghee/Oil
3 Tablespoons Cornstarch
Salt to taste
1 Tablespoon Red Chilli Powder
1 Teaspoon Garam Masala
1 Teaspoon Coriander Powder
1/2 Teaspoon Turmeric Powder
Coriander Leaves for Garnish
Mint/Pudina Leaves for Garnish
1 Green Chilli chopped
1 Lemon/ 1 teaspoon lemon juice
Ingredients for Nihaari Masala:
I made the nihaari masala at home but it is also available in market (Shaan Nihari Masala). If you want to make it at home then below are the ingredients:
1 Javitri
1 Jaiphal/ Jaifel
4-5 Cloves
2 Badi Elaichi
4 Cardamom
1 tablespoon Coriander Seeds
1 teaspoon Cumin seeds
1 Star anise
1/2 teaspoon Poppy seeds
1 teaspoon Fennel seeds
Dry roast all the Nihaari Masala Ingredients and grind it into a fine powder.
Method:
Wash the chicken and cut in medium size pieces and keep aside. No marination needed.
Heat a pot and add Ghee/Oil and let it heat up on medium flame.
Once the Ghee/Oil heats up add the chicken to the pot and cook for 10-15 mins on medium high flame.
Once the chicken is cooked halfway through add the red chilli powder, turmeric powder, garam masala,coriander powder and salt to the pot.
Give it a good mix and let it cook for another 10 mins.
Add the dry roasted Nihaari Masala that we have prepared. Add 2 tablespoons of the masala. Now the measurement of the Nihaari Masala completely depends on the spice level that you like. I added 3 tablespoon but you could add that one tablespoon later too incase you are not sure of the taste.
Cover the mixture and let it cook well for 10-15 mins.
Remove the lid and check if ghee or oil has started coming up at the edges.
Now add the curd/yogurt to the gravy and give it a goo mix.
Alongwith the curd add 3 cups of water and mix it well to make all ingredients into one gravy as a whole.
Be delicate while stirring as chicken has a tendency to fall apart if mixed very rigorously.
While the chicken is cooking, on other hand, take 3 tablespoon of cornstarch mix with 1 cup water to make a thin mixture.
Mix well and make sure no lumps are formed.
Add the cornstarch and water mixture to the chicken and mix it well so that the cornstarch does not stick at the bottom of the pan.
Cover the pot and lower the flame and let the chicken cook for 20 mins.
While the chicken is cooking on other gas counter heat a small pan and add 1 teaspoon of ghee/oil.
Add sliced onions to the pan and cook it until golden brown.
Once they turn gold brown add the onion alongwith its ghee/oil to the main chicken pot. (Like we give tadka for Dal)
Cover it immediately after adding onions. This way the aroma remains in the gravy and gives a good taste.
Add chopped coriander leaves, mint leaves and green chillies to the gravy.
Serve hot with Naan, Roti or steamed rice.
NOTE: If making nalli nihari (Goat meat) then follow all mentioned steps as above but only difference is instead of adding cornstarch, add wheat flour to the gravy. Chicken cooks quickly so adding wheat flour would make chicken disintegrate due to overcooking. While using goat meat take 3 tablespoons of wheat flour and mix with 1 cup of water till it becomes fine mixture (If necessary add more water to avoid any lumps).
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