Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken_nihari. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Chicken Nihari Recipe originated around the end of eighteenth century in Nawab's Kitchen. (Nawabs were semi- autonomous rulers of princely states of South Asia in Mughal times and also after that period.) After Partition of India and Pakistan, the dish got extremely popular in Pakistan, specially in Dehli and Karachi. The perfect chicken Nihari recipe for you. Give it a try and enjoy with family.
Chicken_Nihari is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Chicken_Nihari is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have chicken_nihari using 5 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Chicken_Nihari:
- Take 1 kg whole chicken
- Get 2 onions [slice] • 1 cup whole wheat flour
- Take 3 tsbp ginger, garlic paste • 2tbsp sounf • 2tbsp sonth
- Prepare 1 tbsp garam masala powder • 3tbsp red chilli powder
- Prepare salt • 1 cup ghee
If you are chicken lover then follow this recipe and prepare mouthwatering chicken nihari. Serve with brown onion, green chili, lemon and hot naan. Chicken Nihari is a typical and most popular Pakistan recipe served at every dinner, lunch, or wedding function. It is a mild flavored thick curry made with Desi Masala ingredients.
Steps to make Chicken_Nihari:
- Place sonf and sonth on mulmul cloth and tie this like a potli.
- Cut chicken in 8-10 pieces. Use chicken with bones.
- Heat up ghee and fry onion….on soften onion, include chicken…increase flame and mix….cook till chicken colour lil change… place potli in chicken and cook more till
- In one cup of water include ginger, garlic paste…mix….include in chicken with salt..mix well.include in chicken with salt..mix well
- When it's starts boiling include red chilli powder and cook well until water of ginger, garlic paste dry. Slow flame
- The onion will mix in gravy then add water how much you want it's broth. Ideally 2 glass of water. Check salt on this point…cover and increase flame.
- 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
- Mix garam masala in ¼ cup of water and include it in thick gravy…mix and cover.
- Mix garam masala in ¼ cup of water and include it in thick gravy…mix and cover.
- Keep it on dum for 2-3 minutes. (don’t cook after adding garam masala just keep on dum
- For an excellent result. Off the flame after dum and leave it 3-4 hours(don’t uncover it
- Take out chicken and ghee which is on top from gravy.
- Separately heat up gravy before serving.
- . Place chicken in a serving dish, pour hot gravy and ghee on top, garnish with ginger slice and serve.
Wheat flour is used to get the perfect thickness of Nihari. Chef Zakir is a renowned name in the culinary industry with some amazing recipes on his disposal. Make Chicken Nihari recipe from the expertise of Chef. Learn how to make best Chicken Nihari Recipe , cooking at its finest by chef Abida Baloch at Masala TV show Dawat. The perfect chicken Nihari recipe for you.
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