Chicken Nihari by Chef Zakir Recipe

Get a delicious chicken nihari recipe by Chef Zakir and enjoy the traditional taste of Pakistan. You had tasted mutton and beef nihari before so have a hot nihari with chicken today.


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• 1 kg whole Chicken
• 2 Onions (slIced)
• 1 cup whole Wheat flour
• 3 tsbp Ginger, Garlic paste
• 2 tbsp sounf (Fennel seeds)
• 2 tbsp sonth (dry Ginger)
• 1 tbsp Garam masala powder
• 3 tbsp red chili powder
Salt
• 1 cup Ghee


How to make Chicken Nihari by Chef Zakir



1. Place sonf and sonth on mulmul cloth and tie this like a pouch.
2. Cut chicken in 8-10 pieces. Use chicken with bones.
3. Heat up ghee and fry onion, when softened, include chicken, increase flame and mix.
4. Cook till chicken color changed little bit. Place fennel seeds pouch in chicken and cook more till water of chicken dry.
5. In one cup of water include ginger, garlic paste, mix and add to chicken with salt; mix well.
6. When it starts boiling include red chili powder and cook well until water of ginger, garlic paste dry. Slower the flame.
7. The onion will mix in gravy then add water as much you want its broth. Ideally 2 glass of water.
8. Check salt at this point, cover and increase flame.
9. Mix lal aata in 1 cup of water, include paste in gravy slowly to thick it. Don't add all paste at once. It’s up to you how much thick gravy you want. Mix on high flame.
10. Mix garam masala in ¼ cup of water and include it in thick gravy, mix and cover.
11. Keep it on dum for 2-3 minutes (don’t cook after adding garam masala just keep on dum).
12. For an excellent result, turn off the flame after dum and leave it 3-4 hours (don’t uncover it).
13. Take out chicken and ghee which is on top from gravy.
14. Separately heat up gravy before serving.
15. Place chicken in a serving dish, pour hot gravy and ghee on top, garnish with ginger slice and serve.
1. Place sonf and sonth on mulmul cloth and tie this like a pouch.
2. Cut chicken in 8-10 pieces. Use chicken with bones.
3. Heat up ghee and fry onion, when softened, include chicken, increase flame and mix.
4. Cook till chicken color changed little bit. Place fennel seeds pouch in chicken and cook more till water of chicken dry.
5. In one cup of water include ginger, garlic paste, mix and add to chicken with salt; mix well.
6. When it starts boiling include red chili powder and cook well until water of ginger, garlic paste dry. Slower the flame.
7. The onion will mix in gravy then add water as much you want its broth. Ideally 2 glass of water.
8. Check salt at this point, cover and increase flame.
9. Mix lal aata in 1 cup of water, include paste in gravy slowly to thick it. Don't add all paste at once. It’s up to you how much thick gravy you want. Mix on high flame.
10. Mix garam masala in ¼ cup of water and include it in thick gravy, mix and cover.
11. Keep it on dum for 2-3 minutes (don’t cook after adding garam masala just keep on dum).
12. For an excellent result, turn off the flame after dum and leave it 3-4 hours (don’t uncover it).
13. Take out chicken and ghee which is on top from gravy.
14. Separately heat up gravy before serving.
15. Place chicken in a serving dish, pour hot gravy and ghee on top, garnish with ginger slice and serve.

Posted By: kiran,


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Reviews & Comments (41)

Junaid - Lahore Sep 20, 2017
I like nihari and often make outing programs with my friends to enjoy nihari in my city's restaurants. Making nihari at home is also a good idea so I will forward this recipe to my wife , let's see how delicious can she make a nihari.
Ayesha - Bahawalpur Sep 17, 2017
I want to share my feedback. My mom made this nihari with the help of your recipe and it was very tasty. My mom told me to pay thanks here for the recipe so I am doing this on her behalf. She told that next time whenever they need another recipe, they would consider to search it here.
Ismail - Lahore Sep 15, 2017
Nihari is great thing if you can make it perfectly. I was a fan of beef nihari before however since the day I have eaten chicken nihari, I found it is also a wondrous option to enjoy your meal. I am now discussing my wife about this recipe and hope she would make a great nihari.
Tehmina - Rawalpindi Sep 13, 2017
I loved this recipe because it is given by Chef zakir who is my ideal chef. We used to make beef nihari which I learned from my mom but my mother doesn't know about chicken nihari. Then I decided to search it on the internet and found this recipe by chef Zakir Qureshi. :)
Uzair - Khanewal Sep 11, 2017
Chicken nihari is a good step toward a delicious and professional cooking. Many people cook nihari but they make only with beef meat , however I recommend making chicken nihari , it will be great for you.

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