Friday 9 September 2016


Nihari (Urdu: نهاری‎) is a delicious, slow cooked meat curry made of Lamb or Beef (and sometimes even Chicken) along with bone marrow and garnished to taste. 

The word Nihar originated from the Arabic word "Nahar" (Arabic: نهار‎‎) which means "day" as it was typically served after sunrise Fajr prayers.

Nihari involves the slow cooking of meat with the stock in large vessels, sealed with dough. Since the meat is cooked overnight over slow fire, these vessels are called shab deg or overnight vessels. Nihari can be made of mutton or chicken, but it tastes best when cooked with beef shanks.

Nihari tastes best when had with khameeri roti, naan or phulka. It is said that the Nihari is so heavy on the stomach that in olden days, the nobles ate a plate of it and took a nap till the zohar or afternoon prayers. That's why, it is said "Nihari is to winter what Haleem is to Ramzan." Winter is the best time to enjoy a hot plate of Nihari.

Nihari with Naan


Lamb leg - 1 Kg (4-6 large portions)

Bones (Knuckles and marrow) - 1 Kg (optional)
Cooking Oil - 1 cup
Ginger Garlic paste - 2 table spoon
National / Shan Nihari Mix - 1/2 packet
Salt (to taste)

Flour - 1/2 cup
Onion - 2 medium (sliced)
Paprika - 1 tsp


  1. Add oil (or mix of oil and ghee) in a wok(Karahi) 
  2. Add Meat and ginger garlic paste, fry until oil separates
  3. Add National / Shan Nihari Mix, fry for another 3-4 minutes
  4. Add 18 cup water
  5. Add salt
  6. Bring to boil
  7. Cover and cook on low heat for 4 hours
  8. Dissolve flour in 1 cup of water
  9. Gradually add flour mixture to gravy, stir (keep stirring continuously), and mix
    (add more flour mix if needed, to get the right consistency)
  10. Bring to boil and cook for another 15 minutes
  11. Heat oil in a pan and add onion, fry until golden brown
  12. Add paprika, fry for another 30 seconds
  13. Add oil and paprika to Nihari
  14. Taste the spices, and if needed add more Nihari Mix
  15. Cover and simmer for 10 minutes
  16. Garnish with green chilies, ginger, and lemon

Wednesday 7 September 2016

Roasted Chicken

Dahi (without water) - 1KG
Black Pepper - 1 tea spoon
Chilli Powder - 1 tea spoon
Ginger Garlic - 2 table spoon
Red Colour - 1/4 tea spoon
Mustard Oil - 150 ml
Methi Powder - 1 tea spoon
Yellow Colour

Tangri Kebab

Marinade same as Afghani, may add colour to marinade

Stuffing for 4 pieces -
Egg - 1
Chicken Keema - 100 gram
Black Pepper
Green Chilli - small pieces

Lightly fry above ingredients like a bujia
Cut chicken leg from center and fill the stuffing

Tuesday 6 September 2016

Afghani Chicken (Barbecue)


(Quantity approximately for 3 chicken to make 1 KG Paste)

Ginger Garlic - 1 tablespoon
Black Pepper - 1 teaspoon
White Vinegar - 3 tablespoon
Salt (to taste)

Magaz - 150 gram
Kaaju - 100 gram
Khaskhas - 50 gram
Khoya - 70 gram
Cream - 50 gram
Milk - 1/2 cup
Methi - 1 tablespoon
White / Black Pepper - 1 teaspoon
Salt (to taste)

  1. Apply marinade to chicken and leave overnight
  2. Mix ingredients of paste in a mixer.
  3. Apply 30 minutes before barbecue
  4. Barbecue

Afghani Chicken (Gravy)


500 gm Chicken
1/2 cup mustard oil
2 tbsp coriander leaves
1-inch ginger roughly chopped
5-6 Garlic cloves
2 green chillies
1 medium onion roughly chopped
2 tbsp cream + 2 tbsp milk
1/2 lemon juice
1 cup yoghurt
3/4 tsp black pepper powder
Salt to taste
1 tsp special Bhuna masala
1/2 tsp garam masala

  1. Grind coriander, green chilli, ginger, garlic and onion and make a fine paste
  2. Marinate chicken with all the dry spices, ground paste, cream+ milk mixture, yoghurt and lemon juice for at least half an hour (for best results marinate overnight)
  3. Heat oil in a saucepan, fry marinated chicken without the masala until lightly golden and take it out and keep aside.
  4. In the same oil add the masala cover and cook for 10 mins, first 5 mins on the high flame while stirring occasionally, then on low flame for another 5 mins. Add some water and cook until the gravy boils. Add chicken to it and cover and cook for 15 - 20 minutes. Then add garam masala, mix well and turn the flame off.
  5. Heat charcoal and put it in the steel bowl in the saucepan and pour 1 tsp ghee, cover and leave it for 10 minutes. It will give the chicken a smokey flavour.


2 Tbsp Cumin seeds
3 Tbsp Coriander seeds
Dried Red Chillies (according to your spice level)
1/2 Tsp Black pepper

Dry roast all the spices and grind them to powder.

Monday 5 September 2016

Chicken Kalimirch

Chicken - 1 KG (18 pieces)
Ginger Garlic - 2 tablespoon (finely chopped)
Onion - 2 medium (finely chopped)
Butter - 4 tablespoon
Salt - 1 and 1/2 teaspoon
Black Pepper - 2 teaspoon
Kasoori Methi - 2 and 1/2 tablespoon
Milk - 1 cup
Yoghurt - 1 cup
Cream - 1 and 1/2 tablespoon
Garam Masala - 1/2 teaspoon
Khoya - 3 tablespoon
Green Coriander - 4 tablespoon (finely chopped)
Lemon - 1 tablespoon
Sugar - 1/8 tablespoon


  1. Add oil to a wok(Karahi) and add ginger garlic.
  2. Add onion.
  3. Add butter.
  4. Fry till onions are brown.
  5. Add Chicken and fry.
  6. Add salt, black pepper and 2 tablespoon kasoori methi (rub between palms).
  7. Add milk, yoghurt and cream.
  8. Cover and cook on medium heat.
  9. When done add garam masala, khoya, 1/2 spoon kasoori methi and 2 tablespoons green coriander.
  10. Cook for another 5 minutes.
  11. Add lemon, sugar and 2 tablespoons green coriander.

  • For an alternate style, use chicken cut into 4
  • Boil in 1/2 cup yoghurt, 2 cup water, 1 tablespoon black pepper and salt
  • Prepare gravy as above without Chicken and Kasoori Methi, add black pepper and salt to taste
  • Add Chicken when gravy is done 
  • Add Kasoori Methi at the end