🇮🇳 Indian

Kashmiri Murgh Yakhni

Name: Kashmiri Murgh Yakhni
Prep time: 24 min
Cook time: 42 min
Total time: 66 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g, bone-in pieces Chicken; 2 cups, whisked Yogurt; 2 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 3, finely sliced Onion; 2, chopped Tomato; 2, slit Green Chili; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 1-2 tsp Red Chili Powder; 1 tsp Fennel; 1 tsp Green Cardamom

🇮🇳 Indian

Chicken in pale fennel-yogurt yakhni, Kashmir's banquet curry without the chilli. Deep masala, tender chicken and gravy built for mopping. Best with steamed rice and a cooling raita.

Prep 24 min Cook 42 min Serves 4 Medium

Ingredients

Chicken500 g, bone-in pieces
Yogurt2 cups, whisked
Ginger Garlic Paste2 tbsp
Garam Masala1 tsp
Saltto taste
Onion3, finely sliced
Tomato2, chopped
Green Chili2, slit
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Red Chili Powder1-2 tsp
Fennel1 tsp
Green Cardamom1 tsp

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Wash and pat the chicken dry; marinate with salt, turmeric, chili powder and ginger garlic paste for at least 30 minutes.
2
Brown the onions properly in hot oil, eight to ten minutes, till bronze and sweet.
3
Stir in the paste and green chilies, then tomato and spices, frying till the masala darkens and splits.
4
Add the marinated chicken with the yogurt; sear on high for five minutes, then add hot water to come halfway and simmer covered.
5
Cook till the chicken is tender and the gravy coats a spoon; finish with garam masala, kasuri methi and cilantro.

Chef's tip

Taste as you go — chili heat, salt and sourness should all lift each other, not fight.

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Watch how it's made

Video: Kashmiri style Chicken Yakhni || Kokar Yakhni || Chicken in a curd curry || Wazwaan Dish || yakhini · on YouTube