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. Letβs dive into the step-by-step process to recreate this Kashmiri delicacy at home!
Ingredients:
Ingredient | Quantity |
---|---|
Chicken (cut into pieces) | 1 kg |
Mustard oil | 1/2 cup |
Ghee (clarified butter) | As needed |
Yogurt (fresh and thick) | 1/2 kg |
Cinnamon stick | 2-inch piece |
Green cardamom | 2 pods |
Cloves | 4 whole pieces |
Asafoetida (hing) | 1/2 teaspoon |
Bay leaves | 2 leaves |
Cumin seeds | 1 teaspoon |
Fennel powder (saunf) | 1 1/2 teaspoons |
Salt | To taste |
Dried mint | 1/2 cup |
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:
-
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.βLink To Shareβ is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. β’ Modern, customizable bio pages β’ Link shortening with advanced analytics β’ Interactive, brandable QR codes β’ Host static sites and manage your code β’ Multiple web tools to grow your business -
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. -
Add Water & Pressure Cook:
After sautΓ©ing 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. -
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. -
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. -
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. -
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. -
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):
Nutrient | Amount |
---|---|
Calories | ~400 kcal |
Protein | 35g |
Carbohydrates | 5g |
Fat | 25g |
Fiber | 1g |
Sodium | 300mg |
Cholesterol | 120mg |
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 regionβs 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!