Ingredients with Measurements:
- 1 kg chicken
- 2 onions, sliced
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 cinnamon stick
- 4 cloves
- 4 green cardamom pods
- 4 black peppercorns
- 1 bay leaf
- 1 tsp salt
- 6 cups water
- 1/2 cup yogurt
- 1/4 cup chopped fresh coriander leaves
Special equipment needed:
- Pressure cooker or large pot
Step-by-step instructions:
1. In a pressure cooker or large pot, add chicken, onions, ginger paste, garlic paste, cumin seeds, coriander seeds, cinnamon stick, cloves, cardamom pods, black peppercorns, bay leaf, and salt.
2. Pour in 6 cups of water and stir to combine.
3. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes.
4. Once the chicken is cooked and tender, remove it from the pot and set it aside.
5. Strain the remaining liquid through a fine mesh strainer, discarding the solids.
6. Return the liquid to the pot and add yogurt, stirring to combine.
7. Add the chicken back to the pot and let it simmer for another 10 minutes.
8. Garnish with chopped fresh coriander leaves and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Simmer on low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Protein: 30g
- Carbohydrates: 5g
- Fiber: 1g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef
- Yogurt can be substituted with sour cream or cream cheese
Variations:
- Add vegetables such as carrots, potatoes, or peas
- Use different spices such as turmeric, garam masala, or chili powder
Tips and tricks:
- Use bone-in chicken for more flavor
- Skim off any excess fat from the surface of the yakhni before serving
- Serve with naan or rice for a complete meal
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in a pot on low heat, stirring occasionally, until heated through
Presentation ideas:
- Serve in a bowl with a sprinkle of fresh coriander leaves on top
Garnishes:
- Fresh coriander leaves
Pairings:
- Naan or rice
Suggested side dishes:
- Raita (yogurt dip)
- Salad
Troubleshooting advice:
- If the yakhni is too thin, let it simmer for longer to reduce the liquid
- If the yakhni is too thick, add more water or chicken broth
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C)
Food history:
- Yakhni is a traditional Kashmiri dish that is made with meat or vegetables cooked in a fragrant broth
Flavor profiles:
- Savory, aromatic, and slightly tangy from the yogurt
Serving suggestions:
- Serve as a main dish with naan or rice
Related Categories
Cooking Method: N/A
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Region: Indian
Taste: Savory, Rich, Aromatic, Comforting, Mild