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Master the Art of Chicken Nihari: A Beginner's Guide to an Aromatic Delight

Welcome to another culinary journey with Banglar Rannaghor! Today we unveil a Chicken Nihari recipe that marries authentic flavors with a beginner-friendly approach. Embark on a sensory experience with this classic dish, expertly seasoned with aromatic fennel seeds, ginger, and a touch of red chili powder. While the Nihari boasts intricate flavors, be ready for some hands-on stirring—an extra step that's well worth the rich and comforting outcome.

Our detailed step-by-step guide promises a kitchen adventure that culminates in a dish you’ll be eager to share. Perfect for adding a dash of excitement to your weeknight meals or impressing at special family gatherings, our Chicken Nihari is a gastronomic triumph. Complete the experience by serving it with warm naan or roti, allowing each bite to be a celebration of flavors.

Located in the vibrant culinary landscape of Toronto, Canada, our mission is to continually offer you the most exquisite recipes from around the globe.


  • ½ cup whole wheat flour (Atta)

  • ½ cup ghee

  • 3 medium-sized thinly sliced onions

  • Big pinch of salt

  • 1 whole chicken, cut into large pieces

  • 1½ tsp ginger powder

  • 2 tbsp fennel seeds

  • 1 cup water

  • 1 tbsp garlic paste

  • 1 tbsp ginger paste

  • 1 tbsp red chili powder

  • Additional 1½ tsp salt, to taste

  • 2½ cups hot water

  • 1 tsp garam masala

  • ¼ cup water for garam masala mix


  1. Fry the Flour: Start by toasting ½ cup of whole wheat flour in a pan over medium heat for 2-3 minutes until it becomes fragrant. Transfer it to a plate and set aside to cool.

  2. Prepare the Base: In a deep pan, heat ½ cup of ghee and add the sliced onions along with a big pinch of salt. Sauté until the onions are soft but not colored.

  3. Cook the Chicken: Add in the whole chicken pieces, another pinch of salt, and 1½ tsp of ginger powder. Sauté everything for about 5 minutes on medium heat.

  4. Flavor Sachet: Fold a cheesecloth a few times and place 2 tbsp of fennel seeds inside. Tie the cloth securely and add it to the pan. Continue to sauté for another 10 minutes on medium heat. The onions should meld seamlessly into the juices released by the chicken.

  5. Infuse More Flavor: In a separate bowl, mix 1 cup of water with 1 tbsp each of garlic and ginger paste. Add this mixture to the pan and cook on high heat for 3 minutes.

  6. Spice It Up: Add 1 tbsp of red chili powder and 1½ tsp of salt to the pan. Mix well.

  7. Simmer: Pour in 2½ cups of hot water, bring everything to a boil, cover the pan, and let it cook for 10 minutes on medium heat.

  8. Fennel Sachet: Remove the sachet of fennel seeds from the pot and squeeze out any trapped flavors using tongs.

  9. Thicken the Gravy: In 1½ cups of water, mix the previously toasted whole wheat flour to make a thin mixture. Slowly add this to the gravy, stirring continuously until you reach your desired consistency. You may not need to use the whole mixture.

  10. Finishing Touch: Combine 1 tsp of garam masala with ¼ cup of water and add this to the Nihari. Cover the pan and turn off the heat. Let it rest for 5 minutes to allow the flavors to meld.

Your Chicken Nihari is ready! Serve it piping hot with naan, roti, or simply enjoy it by itself. The flavors are robust, and the method is straightforward. We hope you love it as much as we do!


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