Authentic Chicken Nihari Recipe by Ijaz Ansari | Traditional Pakistani Cuisine | RHF (Recipe)

Discover the rich flavors of Chicken Nihari with this authentic recipe by Ijaz Ansari. Slow-cooked to perfection, this traditional Pakistani dish is perfect for special occasions.

Traditional Chicken Nihari Recipe by Ijaz Ansari | Slow-Cooked Perfection | Pakistani Cuisine

Introduction

Chicken Nihari is a beloved traditional dish in Pakistan, often prepared for special occasions. This stew features tender chicken chunks immersed in a flavorful gravy made from curd and an array of spices, slow-cooked to perfection. Renowned chef Ijaz Ansari brings you this authentic recipe, ensuring that you can recreate this classic dish in your own kitchen.

Improved Recipe

Ingredients

• Chicken: 1.5 kg
• Cooking Oil: 2 cups
• Dried Coriander: 1.5 tablespoons
• Black Pepper: 2 tablespoons
• Bay Leaf: 1
• Cumin Seeds: 1.5 tablespoons
• Fennel Seeds: 1.5 tablespoons
• Large Cardamom: 2
• Green Cardamom: 3
• Aniseed Flower: 1/2
• Cinnamon Sticks: 2 small pieces
• Nutmeg: 1 whole
• Mace (Javitri): 1
• Salt: 1 tablespoon
• Red Chili Powder: 1 tablespoon
• Turmeric Powder: 1/2 tablespoon
• Ginger Garlic Paste: 2 tablespoons
• Flour: 2 tablespoons
• Water: 2 cups (additional as needed)
• Green Chilies: Chopped, for garnish
• Ginger: Julienne, for garnish

Method

Prepare the Spices:

• In a dry pan, lightly fry dried coriander, black pepper, cumin seeds, fennel seeds, bay leaf, large cardamom, green cardamom, aniseed flower, cinnamon sticks, nutmeg, and mace for 2-3 minutes to release their aroma.
• Grind these roasted spices into a fine powder using a grinder.

Cook the Chicken:

• Heat cooking oil in a large saucepan or frying pan over medium heat.
• Add the chicken pieces and fry for 10-12 minutes until they turn golden brown.

Add Spices and Ginger Garlic Paste:

• Add the ginger garlic paste to the fried chicken and cook for an additional 6 minutes.
• Then, add the ground spice mix along with salt, red chili powder, and turmeric powder. Fry everything together for another 10 minutes, adding 1/2 cup of water to prevent sticking.

Slow Cook the Nihari:

• Add 2 cups of water to the pot, cover, and let it simmer on low heat for 30 minutes, allowing the flavors to meld together.

  Thicken the Gravy:

• Mix 2 tablespoons of flour in a cup of water, ensuring there are no lumps.
• Gradually add this flour mixture to the simmering chicken, stirring continuously until the gravy thickens to your desired consistency.

Prepare Roghan:

• In a separate small frying pan, take out half a cup of the used cooking oil.
• Add 1/2 tablespoon of red chili powder and cook until the oil turns a darker shade.
• This will be used as the final garnish (Roghan).

Serve:

• Once the Chicken Nihari is ready, pour the Roghan over the top for added flavor and richness.
• Garnish with chopped green chilies and julienned ginger.
• Serve hot with naan, paratha, or steamed rice.

Calories Information

• Calories per serving (approximately 200g of chicken with gravy): 450-500 kcal

  Health Benefits and Precautions

  Health Benefits:

• High Protein: Chicken provides a good amount of protein, which is essential for muscle repair and overall health.
• Spices: The spices used in Nihari, such as turmeric and black pepper, have anti-inflammatory and antioxidant properties.

Precautions:

• High Fat Content: Due to the oil and flour used in the recipe, Chicken Nihari is relatively high in fat. It's best enjoyed in moderation.
• Spice Level: Adjust the spice level to suit your taste preference, particularly if you are sensitive to spicy foods.

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