'Nihari' chicken curry

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Serves: 4

By Jenni145

(1 Vote) 1


  • 1 tsp turmeric

  • 750g chicken chopped

  • 1 tsp ground coriander

  • 1 tsp plain white flour

  • 1 tbsp ginger and garlic paste or fresh

  • 2 cloves

  • 1 tsp cumin seeds

  • 2 cardamom pods cracked

  • 1 tbsp fresh coriander chopped

  • 2 onions sliced and chopped

  • 1 tbsp curry leaves

  • 1 red chilli

  • 150g natural yoghurt


  1. Heat oil in pot.
  2. Fry onions until golden/browned then remove the onions from the pot (leave the oil) and set aside.
  3. Fry some curry leaves for 5 seconds, then cumin seeds, and ginger/garlic.
  4. Add chicken and spices and fry for a few minutes.
  5. Add yoghurt until absorbed, then add enough water to cover the chicken.
  6. Bring to the boil then cover and simmer for 15-25 minutes until chicken is cooked.
  7. In a cup, make a paste with 1 tsp flour and water - add water gradually so it is smooth.
  8. Add more water then pour into the pot and bring to boil. Simmer for 5-10 minutes.
  9. Add the fried onions and cook another 5 minutes.
  10. Finally, garnish with fresh coriander and serve with rice, roti, naan or chapati.

Handy Hint

When you add the curry leaves, ginger garlic, spices and chicken it has to be done as quickly as possible to avoid the spices burning. Once chicken is cooked, don't stir too much or the chicken will turn to mush. If you don't use bone meat, then you can use a little bit of chicken stock with boneless fillet meat it will give the same very chicken-y taste!

Additional Information

  • indian

  • Chicken

  • Main Course

  • Nut Free

  • Egg Free

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Your comments

  • 02/05/12 16:44

    This is, despite the long cooking time, a VERY easy curry to make. This is the most popular chicken curry in my household! The fried onions give a VERY nice taste, and the very cooked tender chicken also very tasty! my toddler loves this mild, tasty dish.