Murg Nihari

  • Yield : 1kg
  • Servings : 3-4
  • Prep Time : 20m
  • Cook Time : 40m
  • Ready In : 60m

A perfect weekend dinner

Nihari is one of the most famous dishes in the Northern part of Indian sub continent. Almost every restaurant serves it and it is relished by everyone. Traditionally Nihari is made with meat shank, but the recipe I am giving today is for Murg or Chicken Nihari.  Murg Nihari is very easy and super quick to prepare and has the same spices and condiments as the traditional Nihari.


Caramelize the onion used for garnish well else they will taste sweet.


he word Nihar originated from the Arabic word “Nahar” which means “day”. According to many sources: Nihari either originated in Old Delhi (Jama Masjid and Daryaganj areas) in the late eighteenth century during the last throes of the Mughal Empire or in the royal kitchens of Awadh, in modern day Uttar Pradesh, India. The Nawab ate Nihari early in the morning after Fajr prayers and then took a long nap before going to Zhuhr (afternoon Muslim prayers). Later on, it became popular among the labor class as a regular breakfast item.

Another story reveals that Nihari was cooked overnight in large volume to be served to the labourers. Whenever there were massive constructions involved and the kings served meals free to labour and also paid them. In some instances kings did not want to offer coins / currencies, they in turn offered free meals and accommodations to the labourers. Since the work had to be started in the morning, it was cooked in an earthern pot, sometimes even buried and served in the morning to ensure the supply of energetic labour force.
Source: Wikipedia

Murg Nihari

Murg Nihari


  • Chicken 800-900 gms dressed cut into 10 pcs
  • Onions 3 chopped lengthwise
  • Ginger 1 Tbsp grated + 1 Tbsp Julianne
  • Garlic 1 Tbsp crushed
  • Yogurt 150 gms thick set
  • Ground coriander 1 Tbsp
  • Turmeric 1/2 tsp
  • Red Chile powder 1 Tsp (or to taste)
  • Garam Masala 1/2 Tsp
  • Fennel seeds 1 Tbsp
  • Star Anise 1
  • Wheat flour 3 Tbsp
  • Oil 150 ml
  • Salt to taste
  • Mint leaves few sprigs
  • Fresh Coriander a handful
  • Green Chilies 2 seeded and chopped
  • Lemon 1 cut into wedges


Step 1

Ground the fennel seed and star anise together. Mix ground coriander, Turmeric, red chili powder and garam masala to the ground masala and run it through the coffee grinder once again to make a fine mix. This is the Nihari Masala.

Step 2

Fry 2 onions and keep aside

Step 3

In a pressure pan, heat oil till it smokes. Reduce the flame and add grated ginger and crushed garlic stir for a 2 seconds and add chicken.

Step 4

Add the Nihari masala and fry the chicken well so that it gets nicely coated. Add Yogurt and Salt and mix everything well.

Step 5

Add about 200 ml warm water and cook the chicken till it is tender and coming off the bones.

Step 6

Dissolve the wheat flour in 1/2 cup water and gradually pour it over the chicken. Stir it well so that it mixes evenly.

Step 7

Simmer the chicken for 10 minutes.

Step 8

In another pan fry the remaining one onion till it becomes golden crisp and pour it over the prepared chicken and stir it well.

Step 9

Garnish the Chicken Nihari with t Mint leaves, Ginger Juliane, Coriander leaves, green chillies and the fried onions that were kept aside. Serve hot with a lemon wedge.

Serving suggestions

Serve Murgh Nihari garnished with chopped coriander, chopped mint, sliced lemon, green chilies and ginger Juliane. Nihari tastes best with Nan, Kulcha or Wheat Rotis,

Recipe Comments

Comments (4)

  1. posted by Mina on October 30, 2017

    You have mentioned in step 2 to fry two onions and keep aside. When to add those?

    • posted by Swati Sani on November 1, 2017

      These are for the garnish. There are three onions used. Two are for garnish, one is to be mixed in the gravy thoroughly after the chicken is cooked.

  2. posted by tayba on December 10, 2015

    Its easy n feel tasty. I must try it

  3. posted by hem lata on December 4, 2015

    this is really must try recipe


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