How To Make Chicken Nihari

              CHICKEN NIHARI RECIPE

The traditional recipe for nahari is made from beef or lamb and mutton shrimp, but nowadays there is an innovation in dishes and chicken nahari is also being made. Chicken Nahari recipe is made from chicken meat and it also tastes very delicious. You can prepare it by following the mouth watering chicken nahari recipe for full flavor. When your chicken nahari recipe is ready, take some hot bread from a nearby oven and enjoy the dish with green chillies, ginger, brown onion and hot bread. It is a popular dish in Pakistan, India and Bangladesh. It is a mild flavored curry that has its own distinct flavor. Nahari has a sharp spicy stew with slowly cooked mutton,Beef, or chicken. The word nahari is derived from the Arabic word nahar which means early morning. The dish was named Nahari because it was actually tasted early in the morning.

Ingredients

• 1 kg whole chicken
• 2 onions (chopped)
• 1 cup whole wheat flour 
• 3 ginger, garlic paste
• 2 tablespoons fennel (fennel seeds)
• 2 tablespoons sonth (dried ginger)
• 1 tablespoon hot spice powder
• 3 tablespoons red pepper powder
• Salt to taste
• 1 cup ghee

Method:

1. Place fennel and soybean on a muslin cloth and wrap it like a bag.

2. Cut the chicken into 8-10 pieces. Use chicken with bones.

3. Heat ghee and fry onion, when soft add chicken, increase flame and mix.

4. Cook until the chicken changes color slightly. Place the fennel seeds in the chicken and cook further until the chicken water is dry

5. Mix ginger, garlic paste in a cup of water and add salt to chicken. Mix well.

6. When it starts to boil, add red chilli powder and cook the ginger, garlic paste water well till it dries. Reduce the flame.

7. Onion will be mixed in gravy then add as much water as you want in its broth. Ideally 2 glasses of water.

8. Check the salt at this point, cover and increase the flame.

9. Mix red flour in 1 cup of water, add paste in gravy and thicken slowly. Do not add all the pastes at once. It's up to you how thick the gravy you want. Mix over high heat.

10. Mix hot spices in 3 cups of water and add it to thick gravy, mix and cover.

11. Put it on the tail for 2-3 minutes (do not cook after adding hot spices, just put it on the tail).

12. For best results, turn off the fire after the tail and leave it for 3-4 hours (do not expose it).

13. Take out the chicken and ghee which is above the gravy.

14. Heat the gravy separately before serving.

15. Place the chicken in a serving dish, top with hot gravy and ghee, garnish with ginger pieces and serve.

plz let us know your feedback by commenting below.