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2025-05-23 17:50:09 -

Kashmiri Chicken Yakhni

Fragrant Kashmiri Chicken in Yogurt-Based Yakhni Gravy

Ingredients:

1.5 lbs bone-in chicken pieces

1 cup plain yogurt (full-fat, whisked)

2 tablespoons mustard oil (or ghee)

1 large onion, thinly sliced

5–6 garlic cloves, minced

1-inch piece of ginger, grated

4–5 green cardamom pods

2 black cardamoms

1 cinnamon stick

4 cloves

1 bay leaf

1/2 teaspoon ground fennel

1/2 teaspoon ground dry ginger

1/4 teaspoon turmeric (optional for color)

Salt to taste

4 cups water

Fresh coriander or mint for garnish (optional)

Directions:

Heat mustard oil in a deep pot until it begins to smoke slightly, then lower the heat.

Add cardamoms, cloves, cinnamon, and bay leaf. Sauté for 30 seconds.

Add sliced onions and cook until golden brown.

Stir in ginger and garlic, sauté for a minute.

Add the chicken pieces and cook on medium heat for 7–8 minutes until lightly browned.

Pour in water, cover, and simmer for 20 minutes or until chicken is tender.

In a separate bowl, whisk the yogurt with ground fennel, dry ginger, turmeric, and salt.

Slowly add the yogurt mix into the pot while stirring continuously to prevent curdling.

Simmer the yakhni uncovered for another 8–10 minutes on low heat until the broth slightly thickens and becomes fragrant.

Garnish with coriander or mint before serving.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 390 kcal | Servings: 4 servings

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Cozy comfort in every bite—this Kashmiri Chicken Yakhni is rich, soulful, and deeply aromatic. Slow-cooked with yogurt and spices for a soothing, traditional dish.

Kashmiri Chicken Yakhni Fragrant Kashmiri Chicken in Yogurt-Based Yakhni Gravy Ingredients: 1.5 lbs bone-in chicken pieces 1 cup plain yogurt (full-fat, whisked) 2 tablespoons mustard oil (or ghee) 1 large onion, thinly sliced 5–6 garlic cloves, minced 1-inch piece of ginger, grated 4–5 green cardamom pods 2 black cardamoms 1 cinnamon stick 4 cloves 1 bay leaf 1/2 teaspoon ground fennel 1/2 teaspoon ground dry ginger 1/4 teaspoon turmeric (optional for color) Salt to taste 4 cups water Fresh coriander or mint for garnish (optional) Directions: Heat mustard oil in a deep pot until it begins to smoke slightly, then lower the heat. Add cardamoms, cloves, cinnamon, and bay leaf. Sauté for 30 seconds. Add sliced onions and cook until golden brown. Stir in ginger and garlic, sauté for a minute. Add the chicken pieces and cook on medium heat for 7–8 minutes until lightly browned. Pour in water, cover, and simmer for 20 minutes or until chicken is tender. In a separate bowl, whisk the yogurt with ground fennel, dry ginger, turmeric, and salt. Slowly add the yogurt mix into the pot while stirring continuously to prevent curdling. Simmer the yakhni uncovered for another 8–10 minutes on low heat until the broth slightly thickens and becomes fragrant. Garnish with coriander or mint before serving. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes Kcal: 390 kcal | Servings: 4 servings #kashmirifood #chickenyakhni #indianrecipes #comfortingcurry #yogurtgravy #northindianflavors #soulfulindianfood #kashmiricuisine #traditionalindianrecipes #heartymeals #spicedchicken #authenticflavors #slowcookedgoodness #easyindianrecipes #kashmirichicken #homecookedbliss #indianbrothbased #flavorpacked #regionalindianfood #desimeal 🍲 Cozy comfort in every bite—this Kashmiri Chicken Yakhni is rich, soulful, and deeply aromatic. Slow-cooked with yogurt and spices for a soothing, traditional dish. ✨🍗

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