Easy Pakistani Chicken Nihari Recipe: Authentic Morning Stew Made Simple

Originating from the Urdu word Nahar (meaning "morning"), Nihari is a legendary, deeply spiced meat stew traditionally eaten for breakfast across Pakistan. 

While it is classically prepared using slow-cooked beef or goat shank, this recipe uses tender chicken with bones and a rich chicken broth, allowing you to recreate those deep, aromatic flavors quickly and easily at home.

Ingredients

For the Fresh Nihari Masala Paste

• 1 cup Onions, chopped
• 5–6 Whole cloves
• 4 Green cardamoms
• 2 tsp Caraway seeds (Shah Jeera)

Main Curry Ingredients

• 5 tsp oil
• 350g Chicken pieces (with bones for maximum flavor)
• 1 cup Quality chicken broth
• ½ tsp Turmeric powder (Haldi)
• 1 tsp Salt (adjust to taste)
• 1 tsp Everest Chicken Masala
• 1 tsp Garam masala
• 2 tsp Tomato puree (optional, for a touch of tang and color)

For Garnish (Highly Recommended)

• Fresh ginger, julienned
• Fresh coriander leaves, chopped
• Green chilies, finely sliced
• Lemon wedges

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Step-by-Step Method

Step 1: Blend the Masala Paste

1. Add the chopped onions, whole cloves, green cardamoms, and shah jeera into a blender.
2. Blend with a splash of water if needed to form a smooth, uniform masala paste.

Step 2: Fry the Aromatics

1. Heat 5 teaspoons of oil in a heavy-bottomed pot or deep pan over medium heat.
2. Pour in the freshly blended onion-spice masala paste. Sauté the paste thoroughly until the raw smell disappears and the oil begins to separate at the edges.

Step 3: Sear the Chicken & Add Broth

1. Add the chicken pieces to the fried masala paste and sauté for 2–3 minutes until the surface of the meat changes color.
2. Pour in 1 cup of chicken broth and stir well to combine.

Step 4: Spice and Simmer

1. Stir in the turmeric powder, salt, chicken masala, garam masala, and tomato puree (if using).
2. Bring the mixture to a gentle boil, then turn the heat down to low.
3. Cover the pot tightly with a lid and simmer until the chicken becomes perfectly tender and succulent, allowing all the rich spice flavors to penetrate the meat.

Serving Suggestion

Serve your hot Chicken Nihari in a bowl garnished with plenty of ginger juliennes, fresh coriander, green chilies, and a generous squeeze of lemon juice. Enjoy it traditionally with hot naan or roti.