WHAT IS CHICKEN NIHARI?
Join us on a culinary journey as we explore the art of making 45-Minute Pakistani Chicken Nihari (Stovetop Recipe), a standout dish in Pakistani main dish recipes. This savory chicken stew is infused with a perfect blend of aromatic spices. I’ll guide you step-by-step through the process, sharing my own Homemade Nihari Masala recipe to help you create this flavorful masterpiece. Originating from the culinary traditions of Pakistan and North India, this Chicken Nihari is a perfect blend of rich flavors. It is one of the most beloved Pakistani recipe, known for its irresistible taste that will leave you wanting more. While the Beef Nihari version is widely popular, today we’re focusing on the delicious chicken variation. My maternal aunt loves this recipe so much that she got her kids hooked on Chicken Nihari, and it was all they ate during their early childhood years.
WHY MAKE CHICKEN NIHARI?
INGREDIENTS
Chicken- I employ bone-in chicken quarters in the preparation of this particular recipe. If interested, check out our beef Nihari recipe. Homemade Nihari Masala- you can subtitute box although I really think my homemade Nihari Masala can beat a boxed Nihari masala any day. Long pepper or Pepli- is an indispensable element in Nihari, imparting a distinctive and essential heat to the dish. An authentic Nihari experience is incomplete without the inclusion of Peepli, as it plays a pivotal role in defining its true character.
HOW TO COOK CHICKEN NIHARI?
HOW TO STORE IT?
To store your Nihari, place it in an airtight container and refrigerate for 3 to 4 days. For longer storage, freeze it for up to 2 to 3 months. When ready to enjoy, thaw it overnight in the sink and reheat gently on the stovetop. For best results, avoid using the microwave. Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.
Let’s Make Chicken Nihari!!!
