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A traditional Kashmiri chicken soup. Tender chicken pieces simmered in a fragrant, creamy yogurt broth, delicately spiced with fennel, ginger, and whole spices. A comforting and soulful dish from the Kashmir Valley.
For 4 servings
Prepare the Chicken Broth
Prepare the Yogurt Base
Temper the Yogurt (Yakhni)
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A traditional Kashmiri chicken soup. Tender chicken pieces simmered in a fragrant, creamy yogurt broth, delicately spiced with fennel, ginger, and whole spices. A comforting and soulful dish from the Kashmir Valley.
This kashmiri recipe takes 60 minutes to prepare and yields 4 servings. At 330.17 calories per serving with 33.71g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer the Shorba
Garnish and Serve
Replace chicken with 500g of bone-in mutton pieces to make the classic Mutton Yakhni. Increase the pressure cooking time to 20-25 minutes (5-6 whistles) or simmer in a pot for 1.5-2 hours until the mutton is tender.
For a vegetarian alternative, use bottle gourd (lauki) or lotus stem (nadru) instead of chicken. Cook the vegetables in a vegetable broth with the same whole spices until tender.
For a richer consistency, you can add 1 tablespoon of rice flour or gram flour (besan) to the whisked yogurt. This acts as a stabilizer and helps prevent curdling while adding body to the shorba.
Chicken is an excellent source of high-quality lean protein, which is essential for muscle repair, building new tissue, and supporting overall body function.
The use of yogurt provides beneficial probiotics that support a healthy gut microbiome, improve digestion, and can help strengthen the immune system.
As a warm, broth-based soup, it is incredibly comforting and helps with hydration, making it an excellent choice when you're feeling under the weather or during cold seasons.
This shorba is spiced mildly with fennel and ginger, both of which are renowned for their digestive properties. They can help soothe indigestion and reduce bloating, making this dish easy on the stomach.
One serving of Kokur Yakhni Shorba contains approximately 340-380 calories. This is an estimate and can vary based on the fat content of the chicken and yogurt used.
Yes, it is a relatively healthy dish. It's a great source of lean protein from chicken and probiotics from yogurt. The cooking method involves boiling and simmering with minimal oil, and the spices used, like ginger and fennel, are known for their digestive benefits.
Curdling is the most common issue. It usually happens if: 1) The yogurt was cold. Always use room temperature yogurt. 2) The heat was too high. Add yogurt only on the lowest possible heat. 3) You stopped stirring. Continuous stirring is crucial to stabilize the yogurt as it heats up.
Absolutely! The traditional Kashmiri Yakhni is often made with mutton. Simply replace the chicken with mutton pieces and increase the cooking time significantly. You'll need to pressure cook for about 20-25 minutes or simmer in a pot for 1.5-2 hours until the meat is fall-off-the-bone tender.
It can be enjoyed on its own as a hearty, comforting soup. Traditionally, it is served with plain steamed basmati rice, which soaks up the flavorful broth beautifully.