Chicken Nihari Recipe By Zubaida Tariq

Chicken Nihari recipe by Zubaida Tariq. This delightful Ramadan Recipes recipe of Chicken Nihari can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish.

Person

Time

0:50 - 0:20

Comments

Views

19824

Rating

Submited by

Farhan from Attock

Ingredients

1 kg chicken boneless
1 cup yogurt
1 cup oil
1 bunch coriander leaves
2 onions
4 chopped green chilies
4 lemons
1 tsp turmeric
1 tbsp roasted cumin powder
1 tbsp ginger garlic paste
½ tbsp all spice powder
2 tbsp chopped ginger
½ tbsp red chili powder
2 tbsp coriander powder
2 tbsp nihari masala
3-4 roasted flour
For stock:
1 kg bones
6 large cardamoms
Water 4-5 cups
1 tsp fennel seeds
Tbsp whole coriander
4 tbsp dry ginger

Method

Wash the bones thoroughly well and boil them in water along with cardamoms, dry ginger, coriander seeds, fennel seeds and salt. Cook it well and then take it off the heat. Now in a skillet, heat oil and sauté the onions until golden brown. Take them out on tissue paper so they remain crisp. Now add in yoghurt, onions, turmeric, ginger garlic paste, red chili powder, chopped coriander, all spice powder mix well and add in the chicken pieces together. Now cook it for a few minutes and add in the nihari masala. Cook for a few more minutes and add in the stock. Then, when the chicken gets tender, add in roasted flour to the nihari and stir it really well. Finally, add in lemon juice, green chilies, coriander and ginger and place the lid to let it take in all the flavors. Chicken Nihari is ready to be served.

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