Delhi Chicken Nihari Recipe

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1 1/2 Kg Chicken Pieces
2 Onions(slIced)
1 cup whole Wheat flour
3 Tsp Ginger Garlic paste
2 Tbsp Sonf powder
2 Tbsp sonth powder
1 Tbsp Garam masala powder
3 Tbsp red Chilli powder
Salt to taste
1 cup of Ghee

How to make Delhi Chicken Nihari


Cut Chicken in 8 to 10 pieces.Use chicken with bones.Heat up ghee and fry onion.On softening of onions include chicken and cook on high flame.

Cook until chicken changes color and then place the sonf and sonth powder in chicken and cook more till the water evaporates.

In one cup of water include ginger ,garlic paste and mix.Include in chicken the salt and mix well.

When it starts boiling put red chilli in it and cook well until water of ginger garlic paste dries.Slow flame.

Now add the amount of water according to the amount of curry you want.ideally is two glasses of water.

Now mix Red Flour in 1 cup of water include paste in gravy to thick slowly.Dont add all the paste at once.Mix on high flame.

Mix garam masala in 1/4 cup of water and include it in thick gravy.then mix and cover.Keep flame closed now and let it be in its own steam after garam masala.

Take out chicken and gravy which is on top of the gravy.Heat gravy seperately and then once put chicken in a dish and then gravy and in the last the oil.

Garnish with lemon,green chillies,green coriander and serve.

Aneela Rizwan Posted By: rija malik, Lahore

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Reviews & Comments (4)

Rahul - Agra Mar 22, 2014
Good Recipe, atta can be reduced to 3/4 and tastes OK
Mashal Manzoor - Karachi Feb 20, 2014
I make it but its taste is as we make other.. nothing special..
cooking expert Aneela Rizwan - Karachi Jan 03, 2014
Hi Marium dear thanks for ur comments :)
mariam - lahore Jan 02, 2014
its is too good i will try this easy indian chiaken nihari recipe.

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Delhi Chicken Nihari is an Indian most famous traditional cooking recipe. It’s very easy to prepare and gives you unique taste of nihari recipe. So try this easy homemade recipe and give your views.


How to Make Nihari

How to Make Nihari

18 Dec 2014
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