Chicken_Nihari. Nihari is a famous breakfast in Pakistan and India for desi peoples specially who belong to punjab. In This Video I will give you a Recipe of Chicken Nihari. 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.

The word Nihari comes from the Arabic word 'Nahaar' which means 'early morning'. Urdu Recipes of Chicken Nihari, Easy Nihari Chicken food recipes in Urdu and English. Make easily at home with complete Step by Step instructions, and videos. You can cook Chicken_Nihari using 5 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Chicken_Nihari

1. You need 1 kg of whole chicken.
2. It's 2 of onions [slice] • 1 cup whole wheat flour.
3. You need 3 of tsbp ginger, garlic paste • 2tbsp sounf • 2tbsp sonth.
4. It's 1 tbsp of garam masala powder • 3tbsp red chilli powder.
5. It's of salt • 1 cup ghee.

The perfect chicken Nihari recipe for you. Give it a try and enjoy with family. Let us know how it Prepare Nihari: Ghee ½ Cup. How to make Chicken Nihari Recipe.

Chicken_Nihari instructions

1. Place sonf and sonth on mulmul cloth and tie this like a potli..
2. Cut chicken in 8-10 pieces. Use chicken with bones..
3. 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.
4. In one cup of water include ginger, garlic paste…mix….include in chicken with salt..mix well.include in chicken with salt..mix well.
5. When it's starts boiling include red chilli powder and cook well until water of ginger, garlic paste dry. Slow flame.
6. 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..
7. 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.
8. Mix garam masala in ¼ cup of water and include it in thick gravy…mix and cover..
9. Mix garam masala in ¼ cup of water and include it in thick gravy…mix and cover..
10. Keep it on dum for 2-3 minutes. (don’t cook after adding garam masala just keep on dum.
11. For an excellent result. Off the flame after dum and leave it 3-4 hours(don’t uncover it.
12. Take out chicken and ghee which is on top from gravy..
13. Separately heat up gravy before serving..
14. . Place chicken in a serving dish, pour hot gravy and ghee on top, garnish with ginger slice and serve..
15. .

Chicken nihari is an extremely popular dish from the royal kitchen of the Nawabs of Lucknow. The name 'Nihari' comes from the Arabic word 'nahar' which means morning. Chicken Nihari - Chicken Nihari is a mild flavor curry that has it own distinct taste. Sauce Recipes My Recipes Chicken Recipes Favorite Recipes Nihari Recipe Masala Tv Recipe Urdu Recipe Indian Food Recipes Ethnic Recipes. Nihari (Bengali: নিহারী, Hindi: निहारी, Urdu: نہاری‎) is a stew from the Indian subcontinent consisting of slow-cooked meat, mainly shank meat of beef or lamb and mutton, goat meat and chicken.