Those of you with South Asian heritage, may have enjoyed different kinds of nihari. Beef, lamb, nali (marrow) nihari, nihari with brain etc., but recently I have come across another take on nihari, our Sussex family makes chicken nihari, its healthier and still tastes like the real McCoy! This recipe is inspired by our Sussex family.
Ingredients
- 1/2 cup oil
- 2 tbs ghee (optional)
- 1kg chicken with bones cut into 10 pieces
- 250 g finely chopped or grated onion
- 1.5 tbs crushed ginger
- 1.5 tbs crushed ginger
- 1 packet any Nihari packet masala (I use Shan)
- 6 tbs wheat flour
- 2 tbs corn flour
- enough cold water to make a slurry
- 250 g finely sliced onions
- 1/2 cup oil (for tarka – tempering)
- 2 tbs julienne cut ginger
Method
- Heat the oil and ghee in a wide saucepan/frying pan, add half the chicken pieces and fry on full heat until chicken turns golden brown. Remove into a dish, fry the second half and remove into the same dish.
- In the remaining oil and ghee, add the onions, fry until golden brown, add the ginger and garlic, cook together for two mins, then mix in half packet of Shan/other Nihari masala (increase amount if you like more chillies).
- Now add the browned chicken pieces to the pan, bhun together for 5 minutes, add 1.5 l of boiling water, boil together for 3-4 minutes. Using a slotted spoon, carefully remove chicken pieces and lay them singly onto a tray, chicken will be 90% cooked (UK bought chickens) at this stage so its best not to pile pieces on top of each other.
- Boil the soupy mixture on its own for 10-12 mins and switch off. Make slurry with both flours using cold water and keep aside.
- Complete the cooking process 20 mins before serving by adding the slurry a few tablespoons at a time to the soupy mixture, stir well after each addition to ensure no lumps are formed. Mix well and switch on the cooker, bring mixture to a boil, keep on a rolling boil for 8-10 mins until mixture has thickened. (you may need to add more slurry if mixture is too runny).
- Whilst mixture is cooking, heat the oil for tarka in a deep pan, add the sliced onions, fry until golden brown in colour, switch off and keep aside.
- Using a tong, gently drop the chicken pieces into the boiling mixture, bring to the boil, and cook together uncovered for 3-4 minutes, switch off.
- Using a ladle gently spoon the chicken nihari into a wide serving dish, drop the tarka on top, sprinkleĀ a tablespoon of Nihari masala and add the cut ginger, serve with naans.
Note: Nihari is always served with ‘luazmaat/condiments’, I suggest you use a divided serving dish, add fresh cut coriander to one quarter, Shan nihari masala to another, fried onions to another and plenty of lemon wedges to the final one.