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A classic Kashmiri delight where tender chicken pieces are simmered in a fragrant, creamy yogurt gravy. Flavored with fennel, ginger, and whole spices, this dish is a subtle yet rich experience, best enjoyed with steamed rice.
For 4 servings
Prepare the Yogurt Base: In a medium bowl, whisk the room-temperature curd with fennel powder and dry ginger powder until it is completely smooth and lump-free. Set this mixture aside. This step should take about 3-4 minutes.
Temper Spices and Sear Chicken: Heat ghee in a heavy-bottomed pan or kadai over medium-high heat. Once hot, add the whole spices: black cardamoms, green cardamoms, cloves, cinnamon stick, and bay leaf. Sauté for 30-45 seconds until they release their aroma. Carefully add the chicken pieces to the pan. Sear for 5-7 minutes, turning occasionally, until the chicken is lightly browned on all sides. This step helps lock in the juices.
Incorporate the Yogurt Gravy: Reduce the heat to the lowest setting. Slowly and carefully pour the whisked yogurt mixture into the pan while stirring continuously and vigorously. Do not stop stirring for the first 2-3 minutes, as this is crucial to prevent the yogurt from curdling.
Simmer the Yakhni: Once the yogurt is fully incorporated, continue stirring until the mixture comes to a gentle simmer. Add the asafoetida, salt, and 1 cup of water. Stir well to combine. Cover the pan with a lid and let the yakhni cook on low heat for 20-25 minutes, or until the chicken is tender and cooked through. The gravy will thicken, and you will see a layer of ghee separating on the surface.
Garnish and Serve: Turn off the heat. Crush the dried mint leaves between your palms and sprinkle them over the curry. Give it a final gentle stir. Let the Kokur Yakhni rest for 5-10 minutes to allow the flavors to meld. Serve hot with steamed basmati rice.
A classic Kashmiri delight where tender chicken pieces are simmered in a fragrant, creamy yogurt gravy. Flavored with fennel, ginger, and whole spices, this dish is a subtle yet rich experience, best enjoyed with steamed rice.
This kashmiri recipe takes 55 minutes to prepare and yields 4 servings. At 472.85 calories per serving with 39.64g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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This recipe is traditionally made with mutton as 'Mutton Yakhni'. You can also use paneer for a vegetarian version, pan-frying the paneer cubes before adding them to the gravy.
For a slightly different aroma, you can add a few strands of saffron soaked in warm milk towards the end of the cooking process.
For an even richer and creamier gravy, you can add 1-2 tablespoons of fresh cream or a paste of 8-10 soaked cashews along with the yogurt mixture.
Chicken is a primary source of high-quality, lean protein, which is essential for building and repairing tissues, muscle growth, and supporting overall body function.
The use of yogurt (curd) introduces beneficial probiotics into the dish. These live microorganisms help maintain a healthy gut microbiome, improve digestion, and boost immunity.
Key spices like fennel powder, dry ginger powder, and asafoetida are well-known in traditional medicine for their digestive properties, helping to alleviate bloating and indigestion.
This dish provides various essential nutrients, including calcium from yogurt for bone health, and B vitamins from chicken, which are crucial for energy metabolism.
A single serving of Kokur Yakhni contains approximately 550-600 calories. This is an estimate and can vary based on the cut of chicken and the fat content of the yogurt and ghee used.
Kokur Yakhni is a moderately healthy dish. It is an excellent source of protein from chicken and provides probiotics from yogurt, which is good for gut health. However, it is rich due to the use of full-fat curd and ghee, so it's best enjoyed in moderation as part of a balanced diet.
Yogurt curdling is a common issue. It usually happens if the yogurt is too cold, the heat is too high when you add it, or you don't stir continuously. To prevent this, always use room-temperature yogurt, lower the heat completely before adding it, and stir vigorously and constantly until the gravy comes to a simmer.
Yes, you can use boneless chicken breast or thigh pieces. However, traditional Yakhni gets a lot of its flavor from the bones. If using boneless chicken, reduce the simmering time by 5-10 minutes to prevent it from becoming dry.
Authentic Kashmiri Yakhni is characteristically white or a pale off-white. Its subtle flavor profile comes from aromatic spices, not from strong coloring agents like turmeric or red chili powder, which are intentionally omitted.
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