Chicken Yakhni
A classic Kashmiri delight, this Chicken Yakhni features tender chicken pieces simmered in a fragrant, creamy yogurt gravy. Flavored with fennel and ginger, it's a mild yet aromatic curry that pairs perfectly with steamed rice.
For 4 servings
5 steps. 45 minutes total.
- 1
Step 1
- a.Prepare the Chicken Stock
- b.In a large pot, combine the chicken pieces, 4 cups of water, and 1 tsp of salt.
- c.Add the whole spices for the stock: fennel seeds, black cardamom, green cardamoms, cinnamon stick, bay leaf, and cloves.
- d.Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low, cover, and let it simmer for 20-25 minutes until the chicken is tender. Skim off any foam that rises to the surface.
- e.Carefully strain the stock into a separate bowl. Set aside the cooked chicken pieces and discard the whole spices from the stock.
- 2
Step 2
- a.Prepare the Yogurt Base
- b.In a mixing bowl, add the full-fat yogurt. Whisk vigorously for 2-3 minutes until it is completely smooth and lump-free. This is a critical step to prevent curdling.
- c.Whisk the dry ginger powder into the smooth yogurt until well combined.
- 3
Step 3
- a.Cook the Yakhni Gravy
- b.Heat ghee in a heavy-bottomed pan or kadai over medium heat.
- c.Add the cumin seeds and asafoetida. Allow them to sizzle for about 30 seconds until fragrant.
- d.Add the ginger and garlic pastes and sauté for 1 minute until their raw aroma disappears.
- e.Reduce the heat to the absolute lowest setting. Slowly pour in the whisked yogurt mixture while stirring continuously and vigorously. Do not stop stirring for the first 5-7 minutes as the yogurt heats up to prevent it from splitting.
- f.Once the yogurt comes to a gentle simmer (you'll see small bubbles), continue to cook for another 2-3 minutes, stirring occasionally.
- 4
Step 4
- a.Combine and Simmer
- b.Gradually pour the reserved chicken stock into the yogurt gravy, stirring constantly to combine everything smoothly.
- c.Gently add the cooked chicken pieces to the gravy.
- d.Stir in the fennel powder, garam masala, and the remaining 0.5 tsp of salt.
- e.Bring the curry to a gentle simmer. Cook, uncovered, for 10-12 minutes on low heat to allow the flavors to meld and the gravy to reach its desired consistency.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Garnish with crushed dried mint leaves.
- c.Let the Yakhni rest for 5 minutes before serving.
- d.Serve hot with steamed basmati rice or naan.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat, slightly sour yogurt for the most authentic taste and creamy texture.
- 2Ensure the yogurt is at room temperature before adding it to the hot pan to minimize the risk of curdling.
- 3Continuous stirring after adding yogurt is non-negotiable. This stabilizes the yogurt as it heats up.
- 4Bone-in chicken is highly recommended as the bones release collagen and flavor, creating a much richer stock.
- 5For a richer flavor, you can lightly fry the boiled chicken pieces in 1 tbsp of ghee until golden brown before adding them to the gravy.
- 6Authentic Yakhni is a white curry. Do not add turmeric or red chili powder, as it will alter the color and traditional flavor profile.
Adapt it for your goals.
Mutton Yakhni
Replace chicken with 750g of bone-in mutton pieces. Increase the stock cooking time to 45-60 minutes or until the mutton is tender.
Vegetarian (Paneer) YakhniVegetarian (Paneer) Yakhni
For a vegetarian version, use 400g of paneer cubes. Skip the stock-making step and use vegetable broth instead. Lightly pan-fry the paneer cubes in ghee before adding them to the gravy in the final step.
Creamier GravyCreamier Gravy
For an even richer and creamier consistency, stir in 2 tablespoons of fresh cream at the very end, after turning off the heat.
Why this is on our healthy list.
Rich in Lean Protein
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Promotes Gut Health
The yogurt base is a natural source of probiotics, which are beneficial bacteria that support a healthy gut microbiome, improve digestion, and enhance nutrient absorption.
Aids Digestion
Key spices like fennel seeds (saunf) and ginger are well-known for their carminative and digestive properties, helping to soothe the stomach and prevent issues like bloating and indigestion.
Boosts Immunity
The whole spices used in the stock, such as cloves, cinnamon, and cardamom, are packed with antioxidants and have anti-inflammatory properties that help strengthen the immune system.
Frequently asked questions
Yogurt can curdle if the heat is too high, if it's added while cold, or if it's not stirred continuously during the initial heating process. To prevent this, always use full-fat yogurt at room temperature, add it on the lowest heat, and stir constantly for the first 5-7 minutes.