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.

Easy Sprouted Kadalai Curry Recipe with Rich Peanut Masala Paste

Looking to elevate your daily breakfast routine with something rich, comforting, and packed with protein?

                              

Look no further than this Sprouted Kadalai Curry with a rich Peanut Masala Twist! While traditional South Indian black chickpea curries rely heavily on plain coconut, this version introduces roasted peanuts, poppy seeds, and aromatic whole spices ground into a luscious, velvety paste. The nutty undertones of the peanuts beautifully balance the earthy flavor of sprouted kala chana and the freshness of broad beans, creating a deeply satisfying gravy. Perfect for scooping up with soft, pillowy idlis or tearing apart crispy dosas, this vibrant curry is about to become your family's new favorite morning staple. Let’s dive straight into how you can make this magic happen in your kitchen!

Ingredients

For the Peanut Masala Paste

• ½ cup Onions, chopped
• 3 tsp Coconut, grated
• 3 tsp Peanuts, roasted
• 5–6 Garlic cloves
• 2–3 Dry red chilies
• 2 tsp Poppy seeds (Khus Khus)
• 1 tsp Coriander seeds (Whole Dhanya)
• 1 tsp Peppercorns
• 1 tsp Cumin seeds (Whole Jeera)
• ½ tsp Asafoetida (Hing/Perungayam)
• 1 tsp Garam masala

For Tempering

• 4 tsp Cooking oil
• 1 tsp Mustard seeds (Rai)
• ½ tsp Cumin seeds (Whole Jeera)
• 3–4 Dry red chilies, broken
• 7–8 Curry leaves

Other Ingredients

• ½ cup Black chickpeas (Kadalai / Kala Chana) – pressure-cooked for 2 whistles (or use sprouted kadalai)
• ½ cup Onions, finely chopped
• ½ cup Tomatoes, finely chopped
• 3–4 tsp Broad beans (Avaraikkai / English beans), chopped
• 1 tsp Salt (adjust to taste)

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Step-by-Step Method

Step 1: Prepare the Peanut Masala Paste

1. Heat a small pan and sauté the chopped onions, garlic, and grated coconut until light golden brown. Remove and let it cool completely.
2. In the same pan, dry-roast the poppy seeds (khus khus), dry red chilies, coriander seeds, peppercorns, and cumin seeds until aromatic. Set aside to cool.
3. Transfer the sautéed onion mixture, roasted spices, roasted peanuts, asafoetida, and garam masala to a blender. Grind with a little water into a smooth, thick paste.

Step 2: Temper the Aromatics

1. Heat 4 teaspoons of oil in a heavy-bottomed pan or kadhai.
2. Add the mustard seeds and let them splutter. Then add the cumin seeds, broken red chilies, and curry leaves. Fry for a few seconds until fragrant.

Step 3: Cook the Vegetables

1. Add the finely chopped onions and chopped avaraikkai (broad beans) to the tempering. Sauté until the onions turn translucent.
2. Mix in the chopped tomatoes and cook until they turn soft and mushy.

Step 4: Simmer the Curry

1. Pour in the prepared peanut masala paste and stir well to combine with the vegetables.
2. Add the cooked (or sprouted) kadalai along with its cooking water if needed to adjust the consistency.
3. Season with salt, cover, and let the gravy simmer for 5–7 minutes on medium-low heat until the raw flavors disappear and the oil begins to separate.

Serving Suggestion

Serve this rich and aromatic Kadalai Curry hot alongside soft idlis or crispy dosas