Quick Chicken Nihari
A simplified one-pot version of the classic slow-cooked Indian stew. Tender chicken simmers in a fragrant, thick gravy infused with warm spices and finished with fresh lime and cilantro.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch chunks
- 1 large onion, diced into 0.5-inch cubes
- 3 tablespoons ginger-garlic paste
- 2 teaspoons ground coriander, ground cumin, garam masala blend
- 1 can (14.5 oz) canned crushed tomatoes
- 1 whole lime, cut into wedges
Instructions
- 1
Heat 2 tablespoons of oil in a large heavy-bottomed pot over medium-high heat until it shimmers and slides when you tilt the pot, about 90 seconds.
- 2
Add the diced onion to the hot oil and stir with a wooden spoon every 30 seconds until the onion turns deep golden brown with caramelized edges, about 8–10 minutes. This builds the stew's rich flavor base.
- 3
Pour in the ginger-garlic paste and stir constantly for 60 seconds until the raw onion smell transforms into a warm, fragrant aroma and the mixture darkens slightly.
- 4
Sprinkle in the spice blend and stir for 30 seconds until the spices coat the onion-garlic mixture and smell strongly fragrant, blooming them to release their oils.
- 5
Add all the chicken chunks at once and stir with the spoon for 2 minutes, turning each piece to coat it in the spice mixture, until the outside surfaces look opaque.
- 6
Pour in the crushed tomatoes and 1.5 cups of water, and stir once to combine. Bring the mixture to a boil over medium-high heat, watching for large bubbles breaking the surface.
- 7
Reduce the heat to medium-low and place the lid on the pot. Simmer for 18–20 minutes, stirring once halfway through, until the chicken is fork-tender and the liquid thickens into a rich sauce that coats the back of the spoon.
- 8
Taste a spoonful of the gravy and stir in salt and pepper until it tastes savory and balanced to you, about 0.5–1 teaspoon of salt depending on the tomatoes.
- 9
Squeeze juice from one lime wedge into the pot and stir to combine. The brightness cuts through the rich spices and finishes the dish.
- 10
Divide the chicken and sauce among four bowls or deep plates. Serve the remaining lime wedges alongside for guests to add extra brightness to taste.
Tools you’ll need
- large heavy-bottomed pot with lid (4–5 quart capacity)
- wooden spoon
- measuring spoons
- measuring cups
- sharp chef's knife
- cutting board
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