Kokur Yakhni Shorba

Instructions

1. 1

   Prepare the Chicken Broth

   • In a pressure cooker or a large pot, add the chicken pieces, 4 cups of water, bay leaves, black cardamoms, 2 green cardamoms, 2 cloves, the cinnamon stick, and 1 tsp of salt.
   • Bring the water to a boil and skim off any foam that rises to the surface.
   • If using a pressure cooker, secure the lid and cook on high pressure for 10-12 minutes (about 2-3 whistles). If using a pot, cover and simmer on low-medium heat for 30-35 minutes, or until the chicken is tender.
   • Once cooked, carefully strain the broth into a large bowl. Set aside the chicken pieces and the broth. You can discard the whole spices from the broth.
2. 2

   Prepare the Yogurt Base

   • In a separate mixing bowl, ensure your yogurt is at room temperature. Whisk it vigorously until it is completely smooth and lump-free.
   • Add 1 tsp of fennel powder and 1 tsp of dry ginger powder to the whisked yogurt. Mix well to combine.
3. 3

   Temper the Yogurt (Yakhni)

   • Heat ghee in a heavy-bottomed pan or kadai over medium heat. Once hot, add the remaining 2 green cardamoms and 2 cloves. Sauté for 30 seconds until fragrant.
   • Add the asafoetida and stir for a few seconds.
   • CRITICAL STEP: Reduce the heat to the absolute lowest setting. Slowly pour the yogurt mixture into the pan in a steady stream, stirring continuously and vigorously with a whisk or spoon.
   • Continue stirring without stopping for 6-8 minutes. This prevents the yogurt from curdling. The mixture will heat up slowly and come to a gentle simmer. You'll know it's ready when you see a slight sheen of ghee on the surface.
4. 4

   Combine and Simmer the Shorba

   • While still stirring, begin to gradually add the reserved warm chicken broth to the yogurt base, one ladle at a time. Mix well after each addition to incorporate it smoothly.
   • Once all the broth is added, add the cooked chicken pieces, the remaining 1 tsp of fennel powder, 0.5 tsp of dry ginger powder, and the remaining 0.5 tsp of salt.
   • Stir everything together and bring the shorba to a gentle simmer over low heat. Do not let it come to a rolling boil.
   • Let it simmer uncovered for 10-15 minutes for the flavors to meld beautifully. The shorba will thicken slightly.
5. 5

   Garnish and Serve

   • Turn off the heat. Crush the dried mint leaves between your palms and sprinkle them over the shorba. Give it a gentle stir.
   • Let the shorba rest for 5 minutes before serving.
   • Serve hot as a comforting soup or alongside steamed white rice.