Chicken Yakhni
A light, fragrant chicken broth built with yogurt, whole spices, and gentle simmering. This North Indian style yakhni is soothing yet full of flavor, making it a lovely companion to pulao, naan, or simple steamed rice.
For 4 servings
- prep · ~10 min
Prep the chicken and whisk the yogurt.
1.Wash the chicken pieces and drain well.2.Slice the onion thinly, crush the garlic, and julienne the ginger.3.Whisk the yogurt in a bowl until smooth. - temper · ~1 min
Heat ghee and bloom the whole spices.
1.Heat ghee in a heavy pan over medium heat.2.Add bay leaf, green cardamom, black cardamom, cloves, cinnamon, black peppercorns, and fennel seeds.3.Cook for 30 seconds until aromatic.TIPKeep the heat moderate so the whole spices release flavor without burning. - saute · ~8 min
Cook the onion, ginger, and garlic.
1.Add the sliced onion and cook until soft and light golden.2.Add the ginger and garlic and sauté until the raw smell fades.3.Stir in coriander powder and turmeric powder. - saute · ~5 min
Add the chicken and coat it well.
Add the chicken pieces and salt, then cook for 4 to 5 minutes, turning the pieces so they are coated in the spiced onion mixture.
- mix · ~3 min
Stir in the yogurt slowly.
Lower the heat and add the whisked yogurt a little at a time, stirring continuously so it blends smoothly into the pan without splitting.
TIPLow heat and constant stirring help the yogurt stay silky. - simmer · ~30 min
Add water and simmer the yakhni.
Pour in the water, bring everything to a gentle simmer, then cover and cook until the chicken is tender and the broth turns fragrant and lightly creamy.
- garnish · ~1 min
Finish with mint and cilantro.
Taste the yakhni and adjust the seasoning if needed. Stir in the mint and cilantro just before turning off the heat.
- serve
Serve the chicken yakhni hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use bone-in chicken only; the bones enrich the broth and give the yakhni its fuller body.
- 2Let the onions turn just light golden, not dark brown, so the broth stays pale and delicate.
- 3Bring the yogurt close to room temperature before adding to reduce the chance of curdling.
- 4Add the whisked yogurt in small additions over low heat and keep stirring until fully incorporated.
- 5Keep the broth at a gentle simmer, never a rolling boil, or the yogurt can split and the chicken can toughen.
- 6If serving with pulao, strain out the whole spices before serving for a cleaner, more refined broth.
- 7Yakhni tastes even better after a short rest; let it sit 10 minutes so the spice aroma settles into the broth.
Adapt it for your goals.
Kashmiri-style
Lean into a more aromatic profile by increasing fennel slightly and adding a pinch of dry ginger powder for a deeper northern mountain-style broth.
low oilLow-oil
Reduce the ghee slightly and use a heavy pan with a splash of water while sautéing onions; good if you want a lighter everyday yakhni.
bonelessBoneless
Use boneless chicken for easier eating, but simmer a little less and expect a broth with less body than the bone-in version.
extra brothyExtra-brothy
Add a bit more water and simmer longer for a soupier yakhni that pairs especially well with steamed rice or sips on its own.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken and yogurt make this yakhni satisfying and nourishing, with protein that helps make the light broth feel substantial.
Gentle, Digestive Spices
Fennel, ginger, garlic, black pepper, and cardamom add aroma while bringing the warming spice profile typical of soothing broths.
Lighter Than Heavy Curries
With a broth base, modest ghee, and yogurt instead of a rich cream sauce, this dish stays flavorful without feeling overly heavy.
Frequently asked questions
Whisk it smooth first, lower the heat, and add it little by little while stirring continuously. Avoid boiling hard after the yogurt goes in.
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