A traditional Pakistani dish made with chicken and a blend of spices, cooked until rich and thick. The chicken is fried with onions, ginger, and garlic, and flavored with various spices. Finished with a yogurt mixture and served with garnishes.
1: Heat oil in a large pot over medium-high heat and fry the onion until golden brown.
2: Add the chicken along with the ginger and garlic paste, fry until brown.
3: Add the first set of powdered masalas and 1/4th cup of water to prevent burning.
4: Prepare the garam masala and set aside.
5: Continue to fry the chicken until it is dark brown.
6: Add the ground second set of masalas and keep mixing, adding water if it starts to burn.
7: Once well mixed, add the yogurt and stir until the oil separates.
8: Add 6-7 cups of water and cook for 15 minutes.
9: Remove the red oil (tarri) from the top.
10: Slowly pour the flour slurry into the nihari until reaching the desired thickness.
11: Cook for an additional 5 minutes until thickened.
12: Let the nihari cool and refrigerate overnight to let flavors develop.
13: Reheat before serving and pour tarri on top, garnishing with sliced ginger and thick chilies.
