Kashmiri Chicken Yakhni: Spicy Yogurt Chicken Curry Recipe

Kashmiri Kokur Yakhni – Chicken Cooked in Yogurt

Kashmiri Kokur Yakhni is a traditional dish from the beautiful region of Kashmir, known for its aromatic flavors and rich, comforting taste. This recipe features tender chicken slow-cooked in a yogurt-based gravy, enhanced with whole spices and a unique blend of seasonings. Perfect for a hearty lunch, it’s typically enjoyed with steamed rice, boondi raita, and a fresh cucumber salad. Let’s dive into the step-by-step process to recreate this Kashmiri delicacy at home!

Ingredients:

Preparation Time:

• 30 minutes

Cooking Time:

• 45 minutes

Total Time:

• 75 minutes

Serving Size:

• 4 servings

Cuisine:

• Kashmiri

Course:

• Main course (Lunch)

Diet:

• Non-Vegetarian

Instructions:

1. Prepare the Chicken:
   Begin by thoroughly washing the chicken pieces under cold water. This helps remove any impurities and ensures a clean start to the dish.

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2. Cooking the Chicken in the Pressure Cooker:
   In a pressure cooker, heat the mustard oil over medium-high heat. Once hot, add the chicken pieces along with salt, fennel powder, crushed green cardamom, asafoetida, cinnamon stick, and bay leaves. Stir the ingredients well and cook for about 5 minutes on high heat to let the spices infuse into the chicken.

3. Add Water & Pressure Cook:
   After sautéing for 5 minutes, add 1/2 cup of water to the cooker. Close the lid and cook the chicken until the pressure cooker gives 1 or 2 whistles. This ensures the chicken is partially cooked and ready for the next step.

4. Prepare the Yakhni Gravy:
   In a separate frying pan, heat a little ghee (clarified butter) on medium heat. Once the ghee is melted, add cumin seeds and cloves. Let them sizzle for a few seconds before lowering the heat to medium-low.

5. Whisking the Yogurt:
   Add the yogurt to the pan. Stir constantly with a spoon to avoid curdling. Keep stirring for 2 to 3 minutes, ensuring the yogurt blends smoothly into the ghee and spices, forming a creamy, aromatic base for the gravy.

6. Combine Chicken & Yogurt Mixture:
   Now, add the cooked chicken and the pressure-cooked spices into the yogurt gravy. Stir everything well, allowing the chicken to coat in the yogurt and spice mixture. Cook for an additional 5 to 8 minutes on medium heat, allowing the flavors to meld together.

7. Final Touches:
   Once the chicken is tender and fully cooked, turn off the heat. Sprinkle the dried mint leaves over the top for a refreshing herbal aroma and flavor.

8. Serving Suggestion:
   Serve the Kashmiri Kokur Yakhni hot, accompanied by steamed basmati rice, boondi raita (a yogurt-based side dish with crispy fried chickpea flour balls), and a fresh cucumber kachumber salad.

Tips for Perfect Kashmiri Kokur Yakhni:

• Chicken Cuts: Opt for bone-in chicken pieces, as the bones add richness to the flavor of the gravy.
• Yogurt Quality: Use fresh, full-fat yogurt for a creamy texture and better flavor.
• Adjust the Heat: The key to balancing the spices is stirring the yogurt carefully while adding it to avoid curdling. Low and slow is the way to go!
• Herb Variation: You can experiment with different fresh herbs like cilantro or mint to add extra freshness to the dish.
• Serving Variations: For a more festive touch, pair this dish with naan or paratha for a complete Kashmiri meal.

Nutritional Information (per serving):

Kashmiri Kokur Yakhni is an authentic, flavorful, and deeply comforting dish that showcases the rich culinary traditions of Kashmir. The combination of tender chicken cooked in a yogurt and spice-infused gravy brings out the warm, aromatic notes of the region’s cuisine. This dish is perfect for special occasions or a hearty family meal. Enjoy it with loved ones and savor the taste of Kashmir in every bite!