Kokur Yakhni Shorba
A delicate, aromatic Kashmiri chicken soup where bone-in chicken is simmered gently with whole spices, fennel, and dried ginger. The clear, fragrant broth is light yet deeply comforting, finished with a touch of saffron and served piping hot. A soul-warming classic from the valleys of Kashmir that doubles as both a soup and a nourishing meal starter.
For 4 servings
- prep
Prepare the chicken and soak the saffron.
1.Wash the bone-in chicken pieces thoroughly under cold running water and drain.2.Soak the saffron strands in 2 tbsp warm milk in a small bowl and set aside.3.Lightly crush the black and green cardamom pods with the flat of a knife. - boil · ~8 min
Start cooking the chicken.
1.Place the chicken pieces in a heavy-bottomed pot and pour in 6 cups of water.2.Add the crushed cardamom pods, cinnamon stick, cloves, fennel seeds, dried ginger powder, and fennel seed powder.3.Season with salt and black pepper, then gently bring to a rolling boil over medium-high heat. - simmer · ~40 min
Simmer until the chicken is tender.
1.Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently.2.Cook for 35-40 minutes until the chicken is fall-off-the-bone tender and the broth is fragrant.3.Skim off any foam or scum that rises to the surface during cooking.TIPKeep the heat low enough that the broth barely bubbles. A rolling boil will make the broth cloudy. - prep
Remove the chicken and strain the broth.
1.Carefully lift the chicken pieces out of the pot and transfer them to a plate to cool slightly.2.Strain the broth through a fine mesh strainer or muslin-lined colander into a clean bowl. Discard the whole spices.3.Once the chicken is cool enough to handle, shred the meat off the bones. Discard the bones and skin. - temper · ~7 min
Make the tempering.
1.Wipe the pot clean and return it to medium heat. Add the ghee and let it melt.2.When the ghee is hot, add cumin seeds and let them sizzle and crackle for about 30 seconds.3.Add the sliced onion and sauté until soft and translucent, about 4-5 minutes.4.Add the crushed garlic and julienned ginger. Sauté for another minute until fragrant. - mix · ~6 min
Bring the shorba together.
1.Pour the strained clear broth back into the pot with the tempered onion mixture.2.Add the shredded chicken meat and stir gently to combine.3.Bring the soup to a gentle simmer over medium heat and warm through for 5 minutes.4.Stir in the saffron-infused milk and all its strands, then turn off the heat. - serve
Finish with lemon and fresh cilantro.
1.Ladle the hot shorba into serving katoris or bowls.2.Drizzle a little fresh lemon juice over each serving.3.Sprinkle chopped cilantro on top and serve piping hot.TIPThe lemon juice is essential. It brightens the deep, aromatic spice notes and cuts through the richness of the broth just like it does in traditional Kashmiri preparations.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1For the clearest broth, skim foam and scum religiously and keep the simmer at a bare bubble.
- 2Crushing the cardamom pods lightly with a knife releases their aroma without scattering tiny seeds into the broth.
- 3Bone-in leg and thigh pieces are ideal — they add body and richness to the shorba compared to lean breast meat.
- 4Temper the cumin seeds in ghee until they crackle and smell nutty to build the flavor base before adding onions.
- 5Strain the broth through a muslin cloth or fine sieve for a crystal-clear, restaurant-style yakhni.
- 6Add lemon juice just before serving — cooking it will dull the bright acidity that balances the warm spices.
- 7Make-ahead tip: prepare the broth and shredded chicken a day ahead; reheat and finish with tempering and saffron just before serving.
- 8Store leftover shorba in the fridge for up to 3 days; the flavors deepen beautifully overnight.
Adapt it for your goals.
Lamb yakhni
Substitute bone-in lamb shoulder or shanks for chicken — increase simmering time to 1-1.5 hours until the meat is tender, for a heartier, more robust shorba.
vegetarian shorbaVegetarian shorba
Replace chicken with 2 cups of mixed vegetables (cauliflower, carrots, peas) and use vegetable stock — skip the chicken and reduce simmering time to 20 minutes for a light, aromatic soup.
low oilLow-oil
Skip the ghee tempering and instead bloom the cumin seeds in a dry pan before adding to the broth — reduces fat while retaining the signature cumin aroma.
extra herbalExtra-herbal
Add 1 tablespoon of dried mint leaves along with the fennel powder for a fresh, cooling undertone that complements the saffron and lemon.
creamy yakhniCreamy yakhni
Stir in 2 tablespoons of whisked yogurt (just before serving, off heat) for a tangy, creamy variation reminiscent of Kashmiri yogurt-based curries.
Why this is on our healthy list.
Rich in Collagen from Bone-In Chicken
Simmering bone-in chicken releases collagen and gelatin into the broth, which supports joint health and gut integrity.
Digestive Benefits of Fennel and Ginger
Fennel seeds and dried ginger are traditional digestive aids in Kashmiri cuisine, helping to reduce bloating and soothe the stomach.
Anti-Inflammatory Spices
Black cardamom, cinnamon, cloves, and saffron contain antioxidant compounds that may help reduce inflammation in the body.
Hydrating and Low-Calorie Base
The clear broth is naturally low in calories and fat yet provides a satisfying, nutrient-rich hydration source with every sip.
No Artificial Additives
Made entirely with whole spices and fresh ingredients, this shorba is free from processed seasonings and artificial flavors.
Frequently asked questions
Cloudiness usually comes from boiling too vigorously or not skimming foam. Keep the heat at a bare simmer and skim surface scum regularly for a clear yakhni.
