Nihari Recipe | Chicken Nihari | Murgh Nihari Recipe | Chicken Curry Recipe | Chicken Gravy Recipe | Indian Curry Recipe | Nawabi Recipe | Mughlai Recipe | Get Curried | Authentic Recipe By Smita Deo
Chicken Nihari or Murgh nihari is a juicy chicken recipe made by slow cooking chicken in spices. This nihari recipe tastes best with Paratha or Naan. Do try it at home and share your feedback in the comments below.
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Nihari is a stew from the Indian subcontinent consisting of slow-cooked meat, mainly shank meat of beef or lamb and mutton, goat meat and chicken, along with bone marrow. According to many sources, Nihari either originated in Hyderabad or Old Delhi in the late 18th century during the last throes of the Mughal Empire or in the royal kitchens of Awadh, in modern-day Lucknow, Uttar Pradesh, India.
Nihari developed with the overall cuisine of Muslims of the Indian subcontinent. It has been an old popular delicacy in parts of Bangladesh, particularly Dhaka and Chittagong. People cooked it for one whole night and they got it in the early morning at sunrise. The dish is known for its spiciness and taste. It was originally more of a delicacy with myriad variations on spiciness and texture.
Nihari is also used as a home remedy for fever, rhinorrhea, and the common cold.
