Chicken Nihari
Aromatic braised chicken simmered in a rich, spiced gravy with ginger and yogurt. Traditionally served with naan or rice for soaking up the sauce.
- Total time
- 50 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 2-inch chunks
- 1 large onion, sliced
- 2 tbsp ginger-garlic paste
- ½ cup yogurt
- 2 tbsp nihari spice blend (or 1 tbsp coriander + 1 tsp cumin + 0.5 tsp turmeric + 0.5 tsp garam masala)
- 3 tbsp olive oil
- 1 serving salt and black pepper to taste
Instructions
- 1
Cut chicken into 2-inch chunks. Pat dry with paper towels.
- 2
Slice 1 large onion. Whisk yogurt with nihari spice blend in a bowl.
- 3
Heat oil in a large pot over medium-high. Sear chicken in batches, 2 min per side. Transfer to a plate.
- 4
Add onion to the pot. Sauté 4 minutes, stirring, until soft and golden.
- 5
Stir in ginger-garlic paste. Cook 1 minute until fragrant.
- 6
Pour in yogurt-spice mixture, stirring constantly. Simmer 1 minute.
- 7
Return chicken to pot. Cover; reduce heat to low. Simmer 30 minutes, stirring occasionally.
- 8
Season with salt and pepper. Chicken should be very tender and sauce rich.
- 9
Serve hot with naan, rice, or flatbread.
Tools you’ll need
- large pot with lid
- cutting board
- knife
- paper towels
- small bowl
- wooden spoon
- measuring spoons
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