Chicken Nihari
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For those who have never heard of it, nihari is Pakistan’s (superior) version of beef stew. Most of us who have had it, grew up eating it with beef but, given some dietary restrictions, Maryam’s family always made their nihari exclusively with chicken. Yes, this recipe uses Shan Masala. But the gentle twists to the ingredients make for one heck of a crowd pleaser.
Chicken Nihari
Prep Time: 15 MINUTES Cook Time: 3 HOURS Serves: 8
2 lb chicken quarters (skinless)
1 box Shan Nihari Mix
1 cup vegetable oil (separated)
1 medium onion, cut into strips (separated)
Water (close to 10 cups, but this will vary)
1/2 tsp Salt (or to taste)
1/2 tsp Red chili pepper (or to taste)
Juice of 1/2 lemon
4 cloves garlic, minced
1 inch ginger, cut into matchsticks (separated)
1 cup flour
3 green chilies, minced (for garnish)
Cilantro, hand torn (for garnish)
1 lemon (for garnish)
Preparation:
Heat a stock pot to med-high heat
Add 1/2 cup of oil to the pan and add 1/2 an onion
Let cook for about 3 minutes, stirring occasionally
Once the onion is golden brown, add chicken, minced garlic and the Shan Masala mix
Stir for about a minute til the seasoning separates from the oil - then add water, one cup at a time
Once mix has come to a boil add salt and red chili pepper
Reduce heat to low and let the nihari simmer for 2 hours, covered
After 2 hours, remove the chicken from the nihari
Roughly shred the chicken and put it back into the pot
Mix well, add lemon juice and continue to cook another 2 minutes
In a separate bowl, mix 1.5 cups warm water and 1 cup flour
Increase heat to medium-low and slowly add the flour and water mixture into the nihari while stirring
Let the nihari simmer for another 5-10 minutes
While nihari is simmering, heat up a small saucepan on med-high heat
Add 1/2 cup of oil, once heated - add the remaining 1/2 onion
Once the onion is golden brown, remove it from the oil and let it cool
Now, remove your nihari from the pot to a preferred serving bowl and garnish it with fried onions, lemon slices, cilantro, green chilies and ginger matchsticks
Serve hot with naan