Nihari Chicken Recipe


Nihari chicken is a popular and flavorful dish that originated in the Indian subcontinent. It is a slow-cooked stew made with tender chicken and a rich, aromatic gravy. This dish is traditionally enjoyed for breakfast or lunch, and it pairs perfectly with naan or rice.

Prep time: 20 minutes Cook time: 3 hours


  • 1 kg chicken, cut into pieces
  • 2 onions, finely sliced
  • 4 tablespoons ghee or oil
  • 2 tablespoons ginger-garlic paste
  • 2 tablespoons nihari masala powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 4 cups water
  • Salt to taste
  • Fresh coriander leaves, for garnish
  • Ginger slices, for garnish
  • Thinly sliced green chilies, for garnish


  1. In a large pot, heat ghee or oil over medium heat.
  2. Add sliced onions and cook until golden brown.
  3. Add ginger-garlic paste and sauté for a minute.
  4. Add chicken pieces and cook until they are lightly browned.
  5. In a separate pan, dry roast fennel seeds and cumin seeds until fragrant. Grind them into a fine powder.
  6. Add nihari masala powder, turmeric powder, red chili powder, coriander powder, ground fennel seeds, and ground cumin seeds to the pot. Mix well.
  7. Pour water into the pot and bring it to a boil.
  8. Reduce the heat to low, cover the pot, and let it simmer for about 2-3 hours or until the chicken is tender and the flavors are