Chicken Nihari is one of the richest and most flavourful slow-cooked curries found in South Asian cuisine. Luxuriously textured and thickly flavoured with spices, Chicken Nihari has a history that dates back to Mughal kitchens, where it was made in its traditional version as a whole meal meant for the royals after their morning prayers. "Nihari," the term itself, derives from the Arabic word Nahar, meaning "morning," suggesting its association with early-day consumption. Made from tender chicken pieces, this dish is covered with silky gravy, achieved by slow-cooking the meat in a mixture of aromatic spices, wheat flour, or atta to thicken the juices and rich stock. The sauce is fragrant with various spices such as cardamom, cinnamon, cloves, nutmeg, ginger, and garlic, giving warmth and depth to the dish. Chicken Nihari is versatile and a comfort food for family gatherings or celebrations. Hot naan, parathas, or steamed rice goes well too. A bite adds up the perfect zing to taste when dressed with ginger juliennes, chopped cilantro, and green chillies and finished with the tinge of lemon juice. Though it is heavily used in its traditional version with lamb or beef, the chicken version is lighter without losing flavour. It's a rich, spicy, and aromatic dish that is a massive favourite in its countries of origin and elsewhere around the world, where it is relished by food enthusiasts craving an authentic taste of South Asian heritage.

• 500 gms skinless chicken
• 1 tbsp ginger-garlic paste
• 1/3 cup oil
• 2 tsp ginger
• 1/2 cup onion
• Salt
• 1/4 cup wheat flour
• 1/2 cup curd
• 2 tbsp butter
• 2-3 lemon wedge
• 1/2 tsp chilli powder

• Chicken Nihari is a total showstopper, let's check out how the recipe of Chicken Nihari works.
• Start by heating about ⅓ cup of oil in a large pan over medium heat.
• Toss in a medium-sized chopped onion (around half a cup) and stir.
• Cover the pan and let the onions caramelize for 5-7 minutes until golden brown.
• This step is crucial because those caramelized onions form the deep, rich flavor base of Nihari.
• Once the onions are golden and fragrant, sprinkle in 21/2 tablespoons of Nihari Masala.
• Add a tablespoon of ginger-garlic paste and half a tablespoon of green chili paste for an extra zing.
• Mix everything until the spices and pastes blend beautifully with the onions.
• Now, add 500 grams of skinless chicken to the pan.
• Fry the chicken for about 5 minutes, letting it soak in the spices and develop incredible flavor.
• Add 1 cup of water to deglaze the pot, scraping up all the flavorful masala bits from the bottom.
• Cover the pot and let the chicken cook on medium heat for 10 minutes.
• In a separate pan, roast ¼ cup of wheat flour over medium heat for 1-2 minutes until it smells nutty and turns light brown.
• Transfer the roasted flour to a bowl, add 1 cup of water, and whisk it into a smooth paste.
• This paste will give your Nihari that silky, luscious gravy.
• Back to the chicken—add the wheat flour paste and 1/2 cup of whipped plain yogurt to the pot.
• Stir everything thoroughly and add another cup of water to adjust the gravy's consistency.
• Cover the pot and simmer on low heat for 5 minutes until you see a layer of oil rising to the top.
• For the finishing touch, melt 2 tablespoons of ghee or butter in a small pan.
• Stir in 1/2 teaspoon of chili powder and let it bloom.
• Drizzle this fragrant topping over your Nihari for an extra burst of flavor.
• Serve the Chicken Nihari in a bowl, balancing tender chicken and thick, silky gravy.
• Garnish the delicious recipe of chicken nihari with fresh ginger juliennes and finely chopped coriander leaves for a pop of aroma and freshness.
• Add lemon wedges on the side—the tangy hit beautifully cuts through the richness.