Recipes

How to Make Chicken Yakhni Gravy – Kashmiri Dish

How to Make Chicken Yakhni Gravy – Kashmiri Dish

Chicken Yakhni Gravy Recipe

Embark on a culinary journey to the picturesque valleys of Kashmir, where the exquisite Chicken Yakhni Gravy reigns supreme. This hearty and flavorful Kashmiri dish is a true testament to the rich culinary heritage of the region. Let us explore the culinary secret of Chicken Yakhni Gravy, exploring its unique flavors.

Recipe Category:

Main Course

Cuisine:

Kashmiri Cuisine

Preparation Time:
Cook Time:
Total Time:
Chicken Yakhni Gravy Recipe

Ingredients Required for Chicken Yakhni Gravy:

  • Pre-Cut Chicken Skinless – 1 Packet (500 grams)
  • Yogurt – 1/2 cup
  • Onions (sliced) – 2 large
  • Fennel seeds – 1 teaspoon
  • Ginger (crushed) – 1 tablespoon
  • Garlic (crushed) – 1 tablespoon
  • Cumin powder – 1 teaspoon
  • Coriander powder – 1 teaspoon
  • Turmeric powder – 1/2 teaspoon
  • Black cardamom pods – 2
  • Green cardamom pods – 4
  • Cinnamon stick – 1-inch
  • Cloves – 4
  • Bay leaves – 2
  • Dry ginger powder – 1/2 teaspoon
  • Ghee (clarified butter) – 2 tablespoons
  • Salt – to taste
  • Coriander leaves for garnishing

Cooking Instructions for Chicken Yakhni Gravy:

  1. Prepare the marinade by adding yogurt, crushed ginger-garlic, cumin powder, coriander powder, turmeric powder, and salt.
  2. Mix well to form a smooth marinade. Add the chicken pieces and coat them thoroughly.
  3. Cover and let the chicken rest for at least 30 minutes.
  4. Take a large pot to prepare the Yakhni or broth.
  5. Add 4-5 cups of water, sliced onions, black cardamom pods, green cardamom pods, cinnamon sticks, cloves, and bay leaves.
  6. Bring the water to a boil and let it simmer for about 20-25 minutes to create a fragrant broth.
  7. In a separate pan, heat ghee over medium-high heat. Add fennel seeds and stir for a minute until aromatic.
  8. Add the marinated chicken to the pan and cook for about 5-7 minutes until brown.
  9. Strain the fragrant yakhni into the pan with the chicken.
  10. Lower the heat and let the chicken simmer in the yakhni for about 20-25 minutes, until the chicken is tender.
  11. Sprinkle dry ginger powder over the chicken and mix well.
  12. Cook for another 5 minutes to allow the flavors to meld.
  13. Garnish with fresh coriander leaves and serve hot with steamed rice or naan.

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