Kashmiri Chicken Yakhni Recipe | Kashmiri Chicken Cuisine | Scroll Recipe
Yakhni came to be known in Kashmir during Akbar’s rule. Yoghurt-based meat curries were part of Persian cuisine, and the Emperor introduced this style of cooking to his new state when he annexed it in 1586,
source : https://food.ndtv.com/food-drinks/yakhni-kashmiri-cuisine-s-famous-slow-cooked-dish-introduced-by-the-moghuls-1738756
Ingredients:
• 1 kg chicken
• ½ TBSP oil
• 1 ½ TBSP dry ginger powder
• 1 ½ TBSP fennel powder
• 3TSP black pepper
• Salt to taste
• 500gm curd
• 2 TBSP mustard oil
• ½ cup grated onion
• 1 TBSP garlic paste
• 2 TBSP dry mint
Step 1
• Add ½ TBSP oil in a kadai
• Add 1 kg chicken
• Add 1 TBSP dry ginger powder
• Add 1 TBSP fennel powder
• Add 1 TSP black pepper
• Add salt to taste
• Marinate for 45 mints
Step 2
• Add 500gm curd in a mixer jar
• Add 1 ½ cup water
• Blend it nicely (consistency should be lassi)
Step 3
• Cook the marinated chicken
• Do not add any extra water
Step 4
• Cook at low heat and now add well-whisked curd
• Keep stirring on high flames till it starts to boil
• Add ½ TSP ginger powder
• Add ½ TSP fennel seeds powder
• Add inch cinnamon stick and 2-3 green cardamom
• Add 2 TBSP mustard oil
• Add ½ cup grated onion
• Add 1 TBSP garlic paste
• Add salt to taste
• Add cooked chicken
• Add black pepper
• Add 2 TBSP dry mint
• Cook for another 10 mints
• Serve with roti/rice
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