Chicken Nihari

The word ‘Nihari’ is originated from Arabic word Nihaar which means early morning, as this dish was enjoyed in early morning immediately after Fajr prayers.

Nihari is a spicy curry where meat is slow-cooked, but during busy days, there is no time to slow cook the meat for 3-4hours. Try out this pressure cooker version of chicken Nihari, which will hardly take few minutes to cook.


  • Chicken- 1/2kg
  • Oil- 2-3tbsp
  • Onion-1cup
  • Ginger-Garlic paste-1tsp
  • Turmeric powder-1tsp
  • Red Chilly powder- 2tsp
  • Coriander powder-2tsp
  • Water-as required
  • Salt-to taste
  • Green chillies (chopped)-2-3pcs
  • Roasted Besan-2tbsp
  • Coriander

Nihari Masala

  • Cumin seed- 1tsp
  • Fennel seed-1tsp
  • Green Cardamom-2-3pcs
  • Black Cardamom-1big pc
  • Bay leaf-2pcs
  • Black Peppercorn-4-5pcs
  • Nutmeg-1/2
  • Cinnamon-1/2inch

ch nihari 2


  • Dry roast the nihari masala, grind it, keep aside
  • Dry roast besan, keep aside
  • Warm oil in cooker, add onion.
  • Fry till pink in colour.
  • Add ginger-garlic paste, stir.
  • Add chicken pieces, stir.
  • Add water, salt, stir
  • Add nihari masala and green chillies
  • Close the lid and cook for 2 whistles.
  • Allow pressure to release on its own.
  • Add roasted besan, stir
  • Close the lid and cook for 2 whistles.
  • Open the lid.
  • Garnish with ginger strands and coriander.
  • Serve hot with roti or jeera rice.



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