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I recently made Kashmiri Kokur Yakhni (Kashmiri Chicken Yakhni Curry in Yoghurt Gravy). This is a fairly simple dish with several depths of flavour. And can I say I chose the right day to make this for dinner. It has been incessantly raining with cold winds the entire day and this Yakhni with steamed rice will make my tummy all happy happy. 

When I think of Kashmir there are two things that come to my mind – Color and Aroma and this is what I presented as a part of a series started by some of my food blogging colleagues. We decided to celebrate the food from different land every fortnight by cooking their dishes. That’s how I started exploring the not very known dishes of Kashmir. 

The perfect warmth of fennel and hot spices will make your mouth relish this taste for long and in case give me the warmth to fight the cold weather. 

 

Indian Curries by Spice Trip with Paulami

Kashmiri Chicken Yakhni Curry

Print Recipe
Kashmiri Chicken Yakhni Curry Yum
Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. In a pressure cooker, boil chicken along with some oil, bay leaves, fennel powder, cinnamon, black cardamom, asafeotida and salt for 2 whistles. If you dont have pressure cooker, you can even boil it in a heavy bottomed pan for 20 minutes or till the chicken is cooked through.
  2. In a separate pan, add ghee, cloves and cumin and add whisked Curd and stir continuously such that it doesn't split. And bring it all to a boil.
  3. Add the cooked chicken along with the spices and give it all a good boil for 10 mins and garnish it with mint leaves. .
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