Chicken Nihari | চিকেন নিহারী | نهاري دجاج Recipe

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Nihari, with its roots deep in Mughal cuisine, was once a royal breakfast dish—slow-cooked overnight and eaten after morning prayers. Traditionally made with beef shank or mutton, it gradually evolved into various regional interpretations across South Asia.

Not every stew tells a story. This one does.

The version you're seeing here—made with chicken—is believed to be popular in parts of East Bengal, especially during the holy month of Ramadan, when rich, comforting dishes are shared at iftar to nourish the body and soul.

This chicken nihari still carries all the warmth and depth of its slow-cooked predecessor, thanks to the toasted spice blend, creamy milk-flour mixture, and that final drizzle of spiced ghee on top.

Patience tastes like this.

It's tender, gently spiced, and absolutely soothing with a warm paratha or chapati to mop up the gravy. And the best part? It's quicker than the beef version but doesn’t lose any of the soul.

I made this because not everyone has time for a 6-hour stew during a busy festive season. But with a few shortcuts—like boneless thighs and a fragrant homemade masala—you still get that nostalgic, celebratory flavor in every spoonful.

A quiet bowl. A loud flavor.

If you've never tried nihari before, or if you’re just looking for something comforting but special, I really hope you give this a go. It’s not just a dish—it’s a moment of peace and celebration on a plate.

Breakfast of legends. Or dinner. Or both.

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Ingredients:

(Serve 4)

• Chicken:

• Chicken Thigh Boneless Skinless, 4 Pieces

• Sea Salt, Pinch

• White Pepper, Pinch

• Dried Mushroom Powder, Pinch

• Ghee, 2 TBSP

• Spice Blend:

• Star Anise, 1

• Fennel Seeds, 1 TBSP

• Coriander Seeds, 1/2 TBSP

• Cumin Seeds, 1/2 TBSP

• Ginger Powder, 1 TSP

• Turmeric, 1 TBSP

• Chili Powder, 1 TBSP Adjust To Preference

• Spice Paste:

• Red Onion Wedged, 1

• Ginger, 2"

• Garlic Crushed, 3 Cloves

• Green Chilies Deseeded, 2

• Stew:

• Ghee, 2 TBSP

• Garam Masala Homemade, 1 TBSP

• Chicken Stock Homemade, 750g

• Bay Leaves, 2

• Whole Milk, 1/2 Cup

• Unbleached All Purpose Flour, 1.5 TBSP

• Coriander Coarsely Chopped, A Handful

• Ginger Julienned, For Serving

• Ghee, 1/4 Cup

• Chili Powder, 1 TSP

• Paratha Homemade / Naan Homemade / Chapati Homemade, For Serving

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Equipment:

• Heavy Pot

• Cast Iron Skillet / Pan

• Spice Grinder

• Blender / Hand Blender

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Directions:

1. Please visit my "How To Make Shahi Garam Masala" page for the recipe.

2. Please visit my "How To Make Chicken Stock" page for the recipe.

3. Please visit my "Paratha", "Naan", or "Chapati" page for the recipe.

4. Season and Sear the Chicken

5. In a bowl, season the chicken with salt, pepper, and mushroom powder. Mix well.

6. Heat ghee in a heavy pot over medium heat.

7. Sear the chicken on both sides until browned. Remove and set aside.

8. Make the Spice Blend

9. Toast 4 whole spices in a skillet over medium heat until fragrant.

10. Grind into a powder. Add ginger powder, turmeric, and chili powder. Mix and set aside.

11. Make the Spice Paste

12. Add the spice paste ingredients to a blender (or use a hand blender).

13. Add a splash of water to help blend. Blend until smooth.

14. Build the Stew Base

15. In the same pot, melt a bit more ghee over medium heat.

16. Add the spice paste, spice blend, and garam masala. Sauté until fragrant.

17. Pour in the chicken stock and drop in the bay leaves. Stir and bring to a simmer.

18. Add the Chicken

19. Cut the browned chicken into large pieces and add it to the pot, including any resting juices.

20. Stir to combine. Cover and simmer on low heat until slightly reduced, stirring now and then to prevent burning.

21. Thicken the Stew

22. In a bowl, whisk milk and flour until smooth.

23. Pour into the pot and stir well.

24. Simmer until the stew thickens to your preferred consistency.

25. Finish and Serve

26. Ladle into bowls and garnish with coriander and julienned ginger.

27. In a small pan, melt ghee and stir in chili powder. Drizzle this spiced ghee over the stew.

28. Serve hot with paratha, naan, or chapati.

Mama Mia...

Nourishing...

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Recipe Video: