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Chicken Nihari recipe
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4.75 from 4 votes

Chicken Nihari Recipe

Give your family a spicy curry treat. Serve with lots of lemon juice and ginger.
Course Dinner Recipes
Cuisine Indian, Pakistani
Keyword Chicken Nihari Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 Servings
Calories 530kcal


Nihari Spice Mix Ingredient: (We need only half of this spice mix for this recipe.)

    Whole spices

    • 2 teaspoon cumin
    • tablespoon coriander
    • 2 tablespoon fennel seeds
    • 1 inch cinnamon stick broken
    • 1 black cardamom
    • 5 green cardamom
    • 5 cloves

    Powdered spices

    • 1 tablespoon Kashmiri chilli powder
    • 1 teaspoon red chilli powder
    • ½ teaspoon turmeric powder
    • 1 teaspoon salt

    Chicken Nihari Ingredient

    • 500 grams skinless chicken cut into pieces
    • cup oil
    • 1 medium onion finely chopped
    • tablespoon Nihari Masala (recipe is given above, you can also use ready spice mix)
    • 1 tablespoon ginger garlic paste
    • ½ tablespoon green chilli paste
    • ½ cup plain yogurt whipped
    • cup wheat flour
    • Water as needed
    • 2 tablespoon Lemon juice
    • 2 tablespoon ghee or butter
    • A pinch Kashmiri chilli powder


    • 1 inch ginger cut in julienne
    • Fresh coriander finely chopped
    • 4 lemon wedges


    For Nihari Masala (Skip this step is using ready made spice mix.)

    • In a pan roast whole spices for 30 second then add powdered spices. Roast for another few second and remove from heat.
    • Transfer to a food processor and grind finely. Pass the spice mix through a fine seive. Grind the coarse remains again and seive once more. Now, discard the coarse remains. Store spice mix in air tight jar until needed.

    For Nihari

    • Heat oil in a pot and add chopped onion. Stir and cover the lid. Cook for 5-7 minutes on medium heat until very soft.
    • Now, add chicken, Nihari spice mix, ginger garlic paste, green chilli paste and 1 cup water. Mix well and cook for 10-15 minutes.
    • In another pan, roast wheat flour for 1-2 minutes on medium heat until fragrant. Transfer flour to a bowl. Add 1 cup water to wheat flour and mix well. Make smooth paste with batter like consistency.
    • Add wheat paste and yogurt to the chicken pot and mix well.
    • Add 1 cup water and lemon juice. (Add less or more water as needed, Nihari should have desired consistency at this point).
    • Mix well and cover the pot. Let it simmer for another 5 minutes on very low heat until bubbling hot. Nihari is ready.

    To serve

    • Heat 2 tablespoon of butter or ghee on a pan and add a pinch of Kashmiri chilli powder.
    • Simultaneously fill Nihari in serving bowl, garnish with ginger and coriander leaves. Pour heated butter the garnish and serve with lemon wedges.


    Try to make Nihari 4-6 hour ahead and let it sit for several hours for enhanced flavours.
    You can substitute my Nihari masala with store bought Nihari Masala to save time. Add more masala if needed.
    If you make Nihari frequently , I suggest double or triple the recipe and make big jar of spice mix and store in fridge or freezer. This stays good for up to a year.


    Calories: 530kcal