Kashmiri Style Chicken Yakhni | Yakhni Chicken Recipe

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Chicken Yakhni or Murgh Yakhni is a flavorful chicken dish from the state of Jammu & Kashmir in India. The recipe is quite simple and calls for chicken pieces to be cooked in a yogurt sauce spiced with just a handful of Kashmiri aromatic spices like fennel and dried ginger. An easy peasy dish that requires just a few basic pantry ingredients, it can be enjoyed with a bowl of steamed rice or any bread of your choice. I served it with my Homemade Restaurant Style Butter Garlic Naan along with some salad on the side.


Kashmiri Style Chicken Yakhni | Yakhni Chicken Recipe


INGREDIENTS

  • Chicken with bone (curry cut pieces) - 750 grams
  • Curd (at room temperature) - 200 to 250 grams
  • Birista (golden fried onions) - 1/2 cup
  • Mustard oil - 1/2 cup
  • Garlic paste - 2 tsp
  • Ghee - 2 tbsp
  • Black cardamom - 2
  • Green cardamom - 3
  • Black pepper corns - 4 to 5
  • Cloves - 4 to 5
  • Dried ginger powder - 1 tbsp
  • Fennel powder - 1 tbsp
  • Garam masala powder - 1 tsp
  • Dried mint powder - 1 tbsp

Kashmiri Style Chicken Yakhni | Yakhni Chicken Recipe


METHOD

  • Nicely wash and pat dry the chicken pieces. Keep aside.
  • Blend the birista (browned onions) to a fine paste using about 2 tsbp of water.
  • In a bowl, whisk the yogurt until it is completely smooth. Add in the birista paste and mix nicely.
  • In a cooking pot, bring the mustard oil to a smoking point. Add in the chicken pieces and fry on high heat for 5 to 6 minutes until they are slight golden from all sides. Dish them out in a plate.
  • Switch the heat to low, in the same pan and the remaining oil, add the whole dried spices like cardamoms, cloves and black pepper corns. Saute for a few seconds. Then add the garlic paste and saute it too for 30 seconds.
  • Next, switch the heat to medium and add in the yogurt mixture. Keep stirring it continuously until it comes to a boil. Continuous stirring is very important to prevent curdling of the yogurt.   
  • Cover and cook for 5 to 7 minutes until you see oil separating.
  • At this time add in the fried chicken pieces along with 2 cups of water, salt, dried ginger powder and fennel powder. Cover and cook on high heat for about 15 minutes until the gravy has thickened a bit and oil separates.
  • Lastly add in the ghee and sprinkle a tbsp of dried mint and garam masala powder. Cover and let it sit for 5 more minutes on low heat.
  • Switch off the heat.
  • Chicken Yakhni is ready to serve. I link to garnish it with a sprig of mint and few drops of red chili oil just for a pop of color.

Kashmiri Style Chicken Yakhni | Yakhni Chicken Recipe


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