Dairy-Free Chicken Nihari
Discover the rich and aromatic flavors of Dairy-Free Chicken Nihari, a soul-warming Pakistani stew that's both traditional and modernized for dietary needs. This slow-cooked dish features tender, bone-in chicken thighs simmered in a fragrant blend of nihari spices, garlic, ginger, and caramelized onions, all brought together with creamy coconut oil instead of dairy. Whole wheat flour enhances the broth's velvety texture, making it the perfect pairing for warm naan or fluffy basmati rice. Garnished with fresh cilantro, zesty lemon wedges, and green chilies, this dairy-free adaptation delivers bold, authentic taste in every spoonful while being accessible for those with dietary restrictions. Ideal for cozy gatherings or indulgent family meals, this recipe is a must-try for lovers of traditional South Asian cuisine.
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Recipe Information
Ingredients
- 1 kg Chicken thighs, bone-in
- 2 large Onions, thinly sliced
- 5 cloves Garlic, minced
- 2 tablespoons Ginger, minced
- 4 tablespoons Coconut oil
- 4 tablespoons Nihari spice mix
- 2 teaspoons Salt
- 6 cups Water
- 3 tablespoons Whole wheat flour
- 1 cup Cilantro, chopped
- 2 Green chilies, sliced
- 1 Lemon, cut into wedges
Instructions
Heat the coconut oil in a large heavy-bottomed pot over medium heat.
Add the sliced onions and sauté until they are golden brown, about 10–12 minutes.
Stir in the minced garlic and ginger, and cook for another 2 minutes until fragrant.
Add the nihari spice mix and salt, and stir well to ensure the spices are coated with the oil.
Place the chicken thighs into the pot and mix them with the spiced onion mixture. Brown the chicken on all sides for about 8–10 minutes.
Pour in 5 cups of water and bring the mixture to a boil. Once it starts boiling, reduce the heat to low, cover the pot, and let it simmer for about 3 hours, or until the chicken is tender and falls off the bone.
In a separate bowl, mix the whole wheat flour with the remaining 1 cup of water to form a smooth slurry.
Gradually add the flour slurry to the pot, stirring continuously to avoid lumps, and cook for another 20 minutes until the broth is thickened and the flour taste has cooked out.
Adjust the seasoning if necessary, garnishing with chopped cilantro and sliced green chilies before serving.
Serve hot with lemon wedges on the side, accompanied by naan or rice.
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1060 mg | 46% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.6 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 660 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
