Kokur Yakhni Shorba

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   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.
7. 7
   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.

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