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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
Prepare the Chicken Stock
Prepare the Yogurt Base
Cook the Yakhni Gravy
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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.
This kashmiri recipe takes 65 minutes to prepare and yields 4 servings. At 336.15 calories per serving with 44.05g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer
Garnish and Serve
Replace chicken with 750g of bone-in mutton pieces. Increase the stock cooking time to 45-60 minutes or until the mutton is tender.
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.
For an even richer and creamier consistency, stir in 2 tablespoons of fresh cream at the very end, after turning off the heat.
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.
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.
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.
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.
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.
Yes, Chicken Yakhni is a relatively healthy and light curry. It is rich in protein from chicken and contains probiotics from yogurt, which is good for gut health. It's made without heavy creams or nuts, making it lower in fat than many other curries.
A single serving of Chicken Yakhni contains approximately 350-400 calories, depending on the cut of chicken and the fat content of the yogurt used. It's a balanced main course option.
You can, but the flavor will be less intense. The bones are crucial for creating a rich, flavorful stock which is the soul of the Yakhni. If using boneless chicken, reduce the stock cooking time to 15 minutes.
Yakhni is a unique Kashmiri curry defined by its white, yogurt-based gravy. Unlike most Indian curries, it does not use onions, tomatoes, turmeric, or red chili powder. Its signature flavors come from fennel, dry ginger, and whole aromatic spices.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a pan over low heat, stirring occasionally. Avoid boiling or microwaving on high, as this can cause the yogurt gravy to split.