Low Sodium Chicken Nihari
Dive into the rich and aromatic world of South Asian cuisine with this Low Sodium Chicken Nihari recipe—a lighter yet equally flavorful twist on the traditional dish. Crafted with tender boneless chicken thighs, whole wheat flour for a smooth, velvety gravy, and an array of vibrant spices like turmeric, coriander, and low sodium garam masala, this hearty meal delivers big flavor with less salt. Simmered to perfection in low sodium chicken broth, this nihari achieves the perfect balance of depth and warmth. It’s garnished with fresh cilantro and served alongside lemon wedges for a zesty finish, creating a dish that’s as wholesome as it is satisfying. Pair it with whole wheat naan or roti for an authentic, comforting experience that’s perfect for family dinners or special occasions.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 2 tablespoons Canola oil
- 1 large Onion, thinly sliced
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Whole wheat flour
- 4 cups Low sodium chicken broth
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Red chili powder
- 1 teaspoon Low sodium garam masala
- 2 tablespoons Fresh cilantro, chopped
- 1 large Lemon, cut into wedges
- 4 pieces Whole wheat naan or roti
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a large pot over medium heat, add the canola oil. Once hot, add the sliced onions and sauté until golden brown, about 8-10 minutes.
Add the minced garlic and ginger to the pot and cook for another 2 minutes until fragrant.
Stir in the whole wheat flour and cook for 1-2 minutes, continuously stirring to avoid lumps from forming.
Gradually add the low sodium chicken broth while stirring to combine smoothly. Allow the mixture to come to a gentle boil.
Add the spices: turmeric powder, coriander powder, cumin powder, red chili powder, and low sodium garam masala into the pot. Mix well.
Introduce the chicken pieces into the pot, ensuring they are submerged in the broth. Cover and simmer on low heat for about 60 minutes, stirring occasionally.
Uncover the pot and continue to simmer for an additional 10-15 minutes, allowing the sauce to thicken to your desired consistency.
Garnish with fresh cilantro and serve hot with lemon wedges on the side to squeeze over the nihari.
Accompany the nihari with whole wheat naan or roti.
Nutrition Facts
Calories |
2125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 4173 mg | 181% | |
| Total Carbohydrate | 192.7 g | 70% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 17.9 g | ||
| Protein | 143.3 g | 287% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 349 mg | 27% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2816 mg | 60% | |
*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.
