Chicken Nihari

Nihari (Urdu: نهاری‎) is a popular meat dish of Pakistan, Bangladesh and among the Muslims in India.The word Nihar originated from the Arabic word "Nahar" (Arabic: نهار‎) which means "morning" after sunrise Fajr prayers. This dish was usually eaten in the early morning (puritans would indulge in this delicacy before sunrise, right after the Fajr prayers)

I first tasted this dish during a get together here in Kuwait. A few years back we used to have a very active forum which closed down due to differences among the members. Guess nothing good lasts for ever! But I found some very good friends due to this forum with whom I continue to keep in touch. We also managed to hold picnics/BBQ's and on one such occasion Mutton Nihari was served by the wife of one Forum member. It was very tasty and am yet to taste a similar mutton curry! Recently I searched for this recipe and since mutton is not a favourite with my household I substituted chicken and made a Chicken Nihari. Beef can also be used. I am yet to reach the same taste but will continue to try.

Chicken Nihari
Copied from Khana Khazana

Ingredients:
Nihari Masala:

1. 6 dry red chillies
2. 2 tbsp cumin seeds
3. 2 tbsp fennel seeds
4. 1 tbsp cloves
5. 3 green cardamoms
6. 2 black cardamoms
7. 12 black peppercorns
8. 1 bay leaf
9. 1 blade mace
10. 1 tbsp dried ginger powder
11. 1/2 tsp dried garlic powder
12. 1/2 tsp nutmeg powder
13. 2 1-inch cinnamon sticks
14. 2 1/2 tbsp chana/gram dal
15. 1 star anise

Roast the above ingredients till aromatic. Grind and sieve till fine powder. Store.


For the Nehari gravy:

1. 500 grams mutton leg pieces on the bone/ shin-shank OR chicken
2. 3 tbsp ghee/ clarified butter
3. 2 1/2 tbsp Nehari Masala
4. 2 – 3 tbsp wheat flour
5. 1 onion, finely sliced

Method:

1. Heat the ghee in deep-bottom vessel. Add the mutton pieces and fry for about 5 minutes.
2. Add the Nihari masala and stir continuously till the masala and the mutton pieces have blended well. Stirring will prevent the masala from burning.
3. Add about 7-8 cups of water and cook on low flame till the mutton is well-cooked. You can use about 6 glasses of water if you’re using a pressure cooker.
4. In another bowl, dissolve the wheat flour in water enough to make a moderately thick liquid. Make sure no lumps are formed.
5. Once the mutton has cooked, pour in the dissolved flour gradually while continuously stirring. Mix well for about 5 – 10 minutes till the gravy thickens.
6. Add the deep fried onions and cook for another 20 minutes. Nalli Nehari is ready to serve! Nihari tastes best with naan. For a complete Nihari meal, serve chopped coriander leaves, finely sliced green chillies, grated ginger, and slices of lemon alongside for garnish as per taste.


Note:
1. Balance the cooking time according to the kind of meat you use – you can use chicken or boneless Mutton/beef pieces (meat on the bone enhances the taste).
2. Mutton/beef pieces have to be very tender (melt-in-mouth)
3. Stirring is the key technique for this recipe. Make sure you do that well.