Chicken Nehari

 A lighter, quicker version of the classic nehari - tender chicken in aromatic, rich gravy

 

Ingredients

For the Chicken

• 2 lbs chicken (mix of bone-in thighs and drumsticks)
• 1/2 lb chicken bones or wings (for extra flavor)
• 1 large onion, quartered
• 6-7 cups water
• 1 teaspoon salt
• 2 bay leaves

For the Nehari Masala Blend

• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 4-5 green cardamom pods
• 2-3 black cardamom pods
• 1 cinnamon stick (1 inch)
• 4-5 black peppercorns
• 3-4 cloves
• 1 tablespoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala powder

For the Base

• 4 tablespoons ghee or oil
• 2 large onions, thinly sliced
• 1 tablespoon ginger-garlic paste
• 2 medium tomatoes, chopped
• 3 tablespoons plain yogurt
• 1 tablespoon tomato paste
• Salt to taste

For Thickening

• 3 tablespoons wheat flour
• 1/4 cup water

For Garnish

• Fresh ginger, julienned
• Green chilies, sliced
• Fresh cilantro, chopped
• Fried onions (birista)
• Fresh mint leaves
• Lemon wedges

Instructions

Preparing the Chicken Stock

1. Cook the chicken: In a large pot, add chicken pieces, bones, quartered onion, bay leaves, salt, and water. Bring to a boil.

2. Simmer: Reduce heat and simmer for 45-60 minutes until chicken is tender and easily falls off the bone.

3. Strain and shred: Remove chicken pieces and strain the stock. You should have about 4-5 cups of flavorful stock. Remove skin and shred chicken meat. Discard bones.

Making the Spice Blend

4. Dry roast whole spices: In a dry pan, lightly roast coriander seeds, cumin seeds, fennel seeds, cardamom pods, cinnamon, peppercorns, and cloves for 1-2 minutes until aromatic.

5. Grind spices: Cool completely, then grind to a fine powder. Mix with red chili powder, turmeric, and garam masala.

Building the Nehari Base

6. Fry onions: Heat ghee in a heavy-bottomed pot over medium heat. Add sliced onions and fry until deep golden brown (12-15 minutes). Remove half for garnish.

7. Add ginger-garlic: To remaining onions, add ginger-garlic paste and sauté for 2 minutes until fragrant.

8. Cook tomatoes: Add chopped tomatoes and cook until they break down completely (6-8 minutes).

9. Add spice blend: Add the prepared nehari masala and cook for 2 minutes, stirring constantly.

10. Add tomato paste: Stir in tomato paste and cook for 1 minute.

11. Add yogurt: Add yogurt gradually, stirring continuously to prevent curdling.

Assembling the Chicken Nehari

12. Combine chicken and stock: Add shredded chicken and reserved stock to the pot. Bring to a boil, then simmer for 20-25 minutes.

13. Prepare flour paste: Mix wheat flour with water to make a smooth, lump-free paste.

14. Thicken: Gradually add flour paste while stirring continuously. Cook for 10-15 minutes until the nehari reaches a thick, gravy-like consistency.

15. Adjust seasoning: Taste and adjust salt and spices as needed.

16. Final simmer: Continue cooking on low heat for 15-20 minutes, stirring occasionally.

Serving Instructions

Traditional Presentation

17. Serve hot: Ladle into serving bowls while steaming hot.

18. Garnish: Top generously with julienned ginger, sliced green chilies, chopped cilantro, fried onions, and mint leaves.

19. Accompaniments:

    • Fresh naan or roti
    • Steamed basmati rice
    • Lemon wedges
    • Sliced red onions
    • Fresh yogurt or raita

Tips for Perfect Chicken Nehari

Cooking Techniques

• Use bone-in chicken: Provides much better flavor than boneless
• Don't overcook: Chicken cooks faster than beef, so watch timing
• Layer flavors: Each step builds depth of flavor
• Stir frequently: Prevents sticking and ensures even cooking

Flavor Enhancement

• Fresh spice blend: Grind spices fresh for maximum flavor
• Golden onions: Well-browned onions add sweetness and color
• Slow simmer: Allow flavors to develop slowly
• Rest before serving: Let it sit for 10 minutes before serving

Consistency Tips

• Thick and coating: Should coat the back of a spoon
• Smooth gravy: Strain if you prefer smoother texture
• Adjust thickness: Add more stock if too thick, flour paste if too thin

Make-Ahead Tips

Preparation

• Cook chicken and make stock day before
• Prepare spice blend and store in airtight container
• Fry onions ahead and refrigerate

Storage

• Refrigerate for up to 3 days
• Freezes well for up to 2 months
• Reheat gently, adding water if needed
• Always garnish fresh when serving

Variations

Regional Styles

• Spicy Version: Add more red chilies and black pepper
• Mild Version: Reduce chilies and add cream
• Bone-in Version: Serve with chicken pieces still on the bone

Flavor Additions

• Saffron: Soak a pinch in warm milk and add for luxury
• Fried garlic: Add fried garlic slices as garnish
• Mint: Fresh mint in the gravy for aromatic touch
• Nuts: Garnish with fried almonds or cashews

Health Benefits

Nutritional Advantages

• Lean protein: Chicken provides high-quality protein
• Digestive spices: Traditional spices aid digestion
• Lighter option: Less heavy than beef version
• Iron rich: Good source of iron and B vitamins

Time-Saving Tips

Quick Method

• Use pressure cooker to cook chicken in 20 minutes
• Pre-made nehari masala powder available in stores
• Food processor for chopping onions quickly
• Make large batch and freeze portions

Slow Cooker Method

• Transfer everything to slow cooker after browning
• Cook on low for 4-6 hours
• Add flour paste in last hour
• Perfect for busy days

Serves 6-8 people

Note: This Chicken Nehari is naturally halal when made with halal-certified chicken. It's perfect for those who want the rich, complex flavors of traditional nehari but prefer chicken over beef. The cooking time is shorter, making it ideal for weeknight dinners while still maintaining that authentic nehari taste and experience.