Nihari Recipe


– Chicken (with bones) – 1 kg
– Onions – 2 (sliced)
– Whole wheat flour – 1 cup
 Ginger & Garlic paste – 3 tbsp
– Sounf – 2 tbsp
– Sonth – 2 tbsp
– Habib Garam Masala powder – 1tbsp
– Habib Red Chili powder – 2 tbsp
– Habib Salt – According to taste
– Habib Banaspati – 1 cup

 For garnishing:

– Coriander leaves

– Ginger (julienne slices)

– Fried Onion

– Lemon

– Green chilli – sliced



1 Place sonf and sonth on malmal cloth and tie it like a potli
2. Fry onion in Habib Banaspati until light golden brown and add chicken. Cook on high heat till the color of chicken starts changing and then place sonf/sonth potli in chicken and then cook on medium heat until water of chicken starts to dry
3. In one cup of water, include ginger and garlic paste and mix well. Pour this mixture in chicken and mix well
4. When it starts boiling, add Habib red chili powder and Habib salt and cook well until the mixture separates oil
5. Add 3-4 cups of water (adjust quantity of water according to the thickness of broth). Check salt at this point. Cover and cook first on high heat, once gravy starts boiling, then put it on medium-low flame till the chicken becomes tender

6 Take out potli, chicken and ghee layer which is on top from gravy and keep aside
6. Mix wheat flour in 1 cup of water and make a fine paste. Include this paste in gravy slowly until is starts thickening. Keep on stirring while adding paste to avoid lumps.
7. Mix Habib garam masala in ¼ cup of water and include it in thick gravy.
8. Keep it on dum on low heat for 15-20 minutes

9 Then add chicken and ghee (which was kept aside) in the gravy

10 For excellent results, switch off the flame after dum and leave it for 3-4 hours (don’t uncover it)
11 While dishing out, garnish with ginger slice, coriander leaves and fried onion and serve.

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