Nihari is a lusciously smooth flour based stew with moderate cooked sheep and a load of flavors. This sheep nihari equation takes ~4 hours to cook anyway it’s definitely not hard to amass. To get the best flavor, the sheep is cooked on incredibly low warmth for upto 4 hours.

For the most part Nihari was cooked for the duration of the night and a while later served to the Mughal Kings of Delhi in breakfast after the morning supplications.

From the distinguished kitchens of the Mughals, the dish has now crossed all edges of region, religion, and course. In any case, since it takes a long time, practically 5 hour, to cook Nihari, it is generally put something aside for remarkable occasions like Eid dinners and various festivals.


The primary event when I had nalli nihari was after my marriage when I was examining the universe of non-veggie sweetheart cooking. I was uncovered to it was one of the dishes that has changed over various veggie darlings. I treasured the nihari stew and I could see how among Sikander and daddy the whole 1/2 kg sheep nihari was done in just a single dinner. That inferred I expected to make sense of how to make nihari.


In India, nihari is commonly made with sheep or gosht which is goat meat. The shank parcel is what is favored for making Nihari. Nihari can in like manner be made with chicken, sheep, or cheeseburger.

I had asked my Pakistani neighbor and she said that both sheep and meat nihari are standard courses of action in Pakistan.


Much equivalent to garam masala, Nihari masala is a mix of whole fragrant flavors. The whole flavors like cardamom, fennel, cloves, nutmeg, dry ginger, etc are stewed and subsequently ground to a powder. The masala mix is best when orchestrated fresh yet you can make it greater sums and store in a hermetically fixed compartment. The uniquely designed nihari masala keeps well for up to a half year and can be used for cooking other vegetarian and non-veggie darling curries moreover.

Take a gander at my glossary of Indian flavors for a once-over of flavors and their names in both Hindi and English.

If you like this recipe, you should delay for a moment to rate it or possibly leave your comments close to the completion of the blog. It will genuinely ask me to keep exploring, learning and improving. Imagine the culinary specialists in old Mughal nourishment who may cook it medium-term! Do you get some answers concerning the shows of sheep nihari? I couldn’t need anything over to know!

Chicken Nihari is an ordinary and most pervasive Pakistan equation served at every dinner, lunch, or wedding limit. It is a smooth prepared thick curry made with Desi Masala fixings. Wheat flour is used to get the perfect thickness of Nihari. Cook Zakir is an esteemed name in the culinary business with some bewildering plans on his exchange. Make Chicken Nihari recipe from the capacity of Chef Zakir to get the perfect taste and aroma on your devouring table. This Chicken Nihari equation can be adorned with ginger cuts and gave singed onions, lemon, green chilies, and Naan. Various close by restaurants and interstate bistros are serving Nihari all over Pakistan. Chicken Nihari can be a perfect basic course supper on your Eid table.

Fixings (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)


hqdefault1 kg sheep , in a perfect world shank partition (cut into 8-10 pieces)

4 tbsp Ghee/Clarified margarine

2 medium onions , finely cut

1 tsp ginger stick

1 tsp garlic stick

Salt to taste

2 tsp coriander powder

1/2 tsp turmeric powder

3 tbsp wheat flour

3 tbsp nihari masala


1 tbsp cumin seeds

2 tsp fennel seeds

1 tsp soonth dry ginger

5-6 green cardamoms

2 dim cardamoms

4-5 cloves

1 straight leaf

1 inch cinnamon stick

8-10 dim peppercorns

1/4 tsp ground nutmeg

for finish

1 inch ginger , cut into this strips

4-5 stalks fresh coriander leaves

1 tbsp lime juice



20181028_1428261. Spot sonf and sonth on mulmul material and tie this like a potli.

2. Cut chicken in 8-10 pieces. Use chicken with bones.

3. Warmth up ghee and fry onion… .on loosen up onion, fuse chicken… increase fire and mix… .cook till chicken concealing lil change… place potli in chicken and cook more till

4. Water of chicken dry.

5. In one cup of water consolidate ginger, garlic stick… mix… .recall for chicken with salt..mix well.

6. Right when its beginnings foaming consolidate red stew powder and cook well until water of ginger, garlic stick dry. Slow fire.

7. The onion will mix in sauce by then incorporate water the sum you need its juices. Ideally 2 glass of water. Check salt on this point… spread and addition fire.

8. Mix lal aata in 1 cup of water… .recollect stick for sauce bit by bit to thick it. Do whatever it takes not to incorporate all paste right away. It’s up to you how much thick sauce you need. Mix on high fire.

9. Mix garam masala in ¼ cup of water and recollect it for thick sauce… mix and spread.

10. Keep it on dum for 2-3 minutes. (do whatever it takes not to cook in the wake of including garam masala just keep dum)

11. For a splendid result. Off the fire after dum and leave it 3-4 hours(don’t uncover it).

12. Take out chicken and ghee which is on top from sauce.

13. Freely heat up sauce before serving.

14. Spot chicken in a serving dish, pour hot sauce and ghee on top, enliven with ginger cut and serve.

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