Chicken Nihari with Garnishes and Tandoori Roti

Name: Chicken Nihari with Garnishes and Tandoori Roti
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 5 servings
Cuisine: Pakistani
Ingredients: 2.5 pound chicken piece (bone-in, skinless); 0.25 cup vegetable oil; 1 yellow onion (large, thinly sliced); 2 tablespoon ginger paste; 2 tablespoon garlic paste; 3 tablespoon nihari masala powder; 1 teaspoon salt; 6 cup water; 0.25 cup all-purpose flour; 5 piece tandoori roti (store-bought); 1 fresh ginger (1-inch piece, julienned); 2 fresh green chilis (sliced); 0.5 cup fresh cilantro (chopped); 2 lemons (cut into wedges)

A slow-cooked, rich and deeply flavorful chicken stew, traditionally garnished with fresh ingredients, served with warm, soft tandoori roti.

Prep: 20 min
Cook: 2 hr
Total: 2 hr 20 min
Servings: 5
Cuisine: Pakistani
Difficulty: Easy
Cost: $3.10/serving

Dietary

Kosher
Dairy-Free
Nut-Free
Egg-Free
High-Protein
Low-Sugar

Ingredients

2.5 pound chicken piece (bone-in, skinless)
0.25 cup vegetable oil
1 yellow onion (large, thinly sliced)
2 tablespoon ginger paste
2 tablespoon garlic paste
3 tablespoon nihari masala powder
1 teaspoon salt
6 cup water
0.25 cup all-purpose flour
5 piece tandoori roti (store-bought)
1 fresh ginger (1-inch piece, julienned)
2 fresh green chilis (sliced)
0.5 cup fresh cilantro (chopped)
2 lemons (cut into wedges)

Instructions

Heat 1/4 cup vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the thinly sliced yellow onion and cook until deeply golden brown, about 8-10 minutes. Remove about half of the fried onions and set aside for garnish.
Add the chicken pieces to the pot with the remaining onions and brown on all sides for 5-7 minutes.
Stir in ginger paste, garlic paste, 3 tablespoons nihari masala powder, and 1 teaspoon salt. Cook for 2-3 minutes until fragrant.
Pour in 6 cups water and bring to a boil. Reduce heat to low, cover, and simmer for at least 1.5 hours, or until the chicken is very tender and falling off the bone. Skim off any excess fat from the top during cooking if desired.
Carefully remove the chicken pieces from the pot and set aside. Blend or mash the gravy with an immersion blender or potato masher to create a smoother consistency (or leave as is for a rustic texture).
In a small bowl, whisk 1/4 cup all-purpose flour with 1/2 cup water until a smooth slurry forms. Slowly pour the flour slurry into the simmering gravy, whisking continuously to prevent lumps. Cook for 5-10 minutes, stirring, until the gravy thickens to your desired consistency.
Return the cooked chicken pieces to the thickened gravy. Taste and adjust salt if needed.
Warm the tandoori roti according to package directions (typically 1-2 minutes in a microwave, or heated on a dry skillet).
Ladle the hot Chicken Nihari into serving bowls. Garnish generously with julienned fresh ginger, sliced fresh green chilies, chopped fresh cilantro, and the reserved fried onions. Serve with warm Tandoori Roti and fresh lemon wedges for squeezing.

Notes

Nihari is best served immediately, but leftovers can be refrigerated for up to 3 days and reheat well. A longer simmering time will result in even more tender chicken and deeper flavor.

Nutrition (per serving)

Calories: 670
Protein: 60.5 g
Carbohydrates: 45.8 g
Fat: 25.1 g
Fiber: 5.1 g
Sodium: 1300 mg
Saturated Fat: 6.8 g
Sugar: 3.5 g
Cholesterol: 160 mg