Chicken Nihari

The Origins of Nihari.

Nihari is believed to have originated in the Mughal kitchens of Old Delhi, India, during the 18th century. The word "Nihari" comes from the Arabic word Nahar, meaning morning, as it was traditionally eaten as a hearty breakfast by Mughal soldiers to sustain them throughout the day. Over time, Nihari gained immense popularity in the Indian subcontinent and became a specialty of Pakistani and Indian cuisine.

When Partition occurred in 1947, many Muslim migrants from Delhi brought Nihari to Pakistan, where it became a beloved dish, especially in Karachi and Lahore. Today, it is one of the most famous street foods in Pakistan, often enjoyed with naan or paratha.

Chicken Nihari is a flavorful and aromatic slow-cooked dish that has been a staple in Pakistani cuisine for centuries.

Originally made with beef or mutton, this dish has evolved, and Chicken Nihari has become a popular variation, especially among street food vendors. Let's explore the origins, the countries that enjoy this dish, its variations, and a recipe to try at home.

Countries That Enjoy Nihari

While Nihari is most commonly associated with Pakistan and India, variations of this dish are also found in:

Bangladesh: Known for its slightly spicier version, often cooked with mustard oil.
Middle Eastern countries: Nihari-inspired slow-cooked meat dishes are popular in Saudi Arabia and the UAE among South Asian communities.
United Kingdom & North America: Due to South Asian migration, restaurants in these regions serve different takes on Nihari.

Variations of Nihari:

Beef Nihari – The traditional and most popular version, slow-cooked for hours until the meat is tender.

Mutton Nihari – A rich, flavorful alternative made with lamb or goat meat.

Chicken Nihari – A quicker and lighter version, maintaining the authentic Nihari taste but cooking in less time.

Vegetarian Nihari – A modern take using jackfruit, mushrooms, or lentils as substitutes for meat.

Chicken Nihari Recipe

Ingredients:

500g chicken (bone-in, cut into pieces)

4 tablespoons oil or ghee
1 large onion (finely sliced)
1 tablespoon ginger-garlic paste
2 tablespoons wheat flour (for thickening)
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
1/2 teaspoon black pepper powder
1 teaspoon salt (adjust to taste)
4 cups water
1 tablespoon lemon juice
2 tablespoons fresh coriander leaves (chopped)
1-inch cinnamon stick
2-3 green cardamoms
1-2 cloves
1 bay leaf
1 green chili (chopped, optional)
1 teaspoon fried onions (for garnish)

Instructions:

Heat oil or ghee in a heavy-bottomed pan. Add whole spices (cinnamon, cardamoms, cloves, and bay leaf) and let them sizzle.

Add sliced onions and sauté until golden brown.

Stir in ginger-garlic paste and cook until the raw aroma disappears.

Add chicken pieces and cook until they turn white.

Mix in turmeric, red chili, coriander, cumin, and salt. Stir well to coat the chicken.

Dissolve wheat flour in ½ cup of water to make a smooth paste and add it to the pan.

Pour in 4 cups of water, cover, and let it simmer for 30-40 minutes until the chicken is tender and the gravy thickens.

Add garam masala, black pepper, and lemon juice. Stir well.

Garnish with fresh coriander leaves, green chilies, and fried onions.

Serve hot with naan, paratha, or steamed rice.

Final :Thoughts

Chicken Nihari is a delightful and accessible take on the classic Nihari dish, offering rich flavors in less time. Whether you enjoy it from a street vendor in Pakistan or cook it at home, this dish is sure to impress. Try this recipe and savor the taste of one of Pakistan’s most cherished culinary treasures!

If want to see how this recipe is done. Just watch it in our YouTube channel. the video is here: Chicken Nihari: The Street Food Delight of Pakistan.