Sunday, October 26, 2008

Nahari (Chicken)



Nahari is a traditional hyderabadi dish that is had with hot parathas or nan.Its made with Goat's trotters called paya traditionally,its a speciality to serve this dish with Goat's tongue and tender part of the head.Because of the hot nature of this dish its usually made in winters.Here in riyadh the winter has just started,as the weather isn't cold yet i thought i will try a variation with this recipe ,n tried making it with chicken.It tastes superb with chicken too .inshallah i will post the Paya recipe soon. INGREDIENTS: STEP 1 For the handi
  1. Chicken 1 whole
  2. Onion 1 medium(sliced finely)
  3. Red chilli powder 1Tspn
  4. Turmeric powder 1/4th Tspn
  5. Ginger-Garlic paste 2Tbspns
  6. Green chillies 6-8
  7. Cilantro/coriander leaves 1 bunch
  8. Mint leaves 1/2bunch
  9. Peppercorns 1Tspn
  10. Salt to taste
STEP 2
For the shorba
  1. Onion small 1 sliced
  2. Ginger garlic paste 1Tbspn
  3. Green chilles 8-9
  4. Garm masala powder 1Tspn
  5. Wheat flour 2 handfuls
  6. Nahari masala 1/2 packet or potli ka masala
  7. Curry leaves few
  8. Cilatro and Mint leaves few
  9. Salt to taste
METHOD:
  • Pressure cook chicken with step 1 ingredients with 2-3 cups of water for 10mins on low flame.(if ur using potli ka masala u can put the masala in a muslin cloth tie it out in shape of a potli and pressure cook it with the chicken,remove the potli once ur chicken is condensed)this completes ur step 1
  • Now coming to step 2. Heat 5-6Tbspns of oil in a big vessel and add ginger-garlic paste and fry till it turns brown in colour.
  • Add the onions and fry to golden brown ,now add curry leaves ,green chilles.
  • Later add wheat flour and fry for about 4-5 minutes,note that the flame of the stove should always be low.
  • Add garam masala,red chilli powder,turmeric powder.
  • If ur using ready made nahari masala ,Add about 1/2 packet,keep tasting when u add the masala.
  • Add the step 1 ingredients that you have pressure cooked and boil with mint and coriander leaves for sometime.
  • Serve hot with paratha or nan.

20 comments:

meeso said...

Sounds good!

Anjum said...

Thanks meeso,for being so fast to comment.

sara G said...

Salams anjum. First time in your blog. Nice recipes you have. I specially loove the aloo parathas.

Zee said...

Great variation with chicken..This is so easy to make and I always used to feel nahari is so tough! Awesome recipe:)
I am eagerly looking forward to your Paya recipe...

Ramya Vijaykumar said...

Look at the chicken in the stew wow I love that... Waiting for your Paya recipe...

maimoona said...

Great and easy recipe of Nihari.
U gave me nice idea to cook,for cold weather here. will try it out soon!

Yasmeen said...

Wish that bowl of nahari would magically come to me,it so cold and windy today,a spicy dish like nihari could surely warm up my chilled up soul:)

Nazarina A said...

Salaam Anjum,

I would love to eat your version of the nahari with the chicken of course . Yours sounds much more yummy!!!

syeda said...

Salam Anjum.your nihaari looks great..waiting for paya recipe,searched all over the net for authentic hyderabadi nihari recipe,couldnt find it..thanx

Kitchen Flavours said...

Sounds gr8.

Kitchen Flavours said...

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Malar Gandhi said...

Nice job! Me too...where ever recipe calls for Lamb/Goat....better do it with Chicken here!

Mona said...

Your 'Chicken ki Nihari' looks innovative and delicious. Its cold here too and will definitely try this new twist to the traditional Nihari.

anudivya said...

It looks nice... I have seen my friend make this, and this sounds pretty good.

Nazarina A said...

I have some awards for you!

mona said...

Asak Anjum, Someone copied your recipe - http://sheulimarkets.wordpress.com/2008/11/05/chicken-nahari-recipe/

Aseem Saxena said...

Dear Anjum,

1. When you say whole chicken, what would the typical weight be?

2. what constitutes potli ka masala and how much must be used?

Regards,

Aseem

Anjum said...

@aseem- the typical weight of whole chicken is about 1kg net after removing skin and cleaning. And potli Ka masala is a combination of about 5-6 different spices and is available in most of the indian stores. U can use about 2 tea cups full of it for this recipe. Quantity of potli ka masala is trial and error as I depends on how much spicy u want the food to be. Goodluck

Anonymous said...

Thank you, Here in USA very much miss HYD food and always turn to anjum rasoi for cooking. May allah bless u for the service and keep posting authentic hyd dishes.

Nazeeruddin

Ria said...

Chicken nihari sounds really very complicated but thanks dear for such a easy recipe :)

Jazak Allah