Kashmiri Kokur Yakhni – Chicken Cooked in Yogurt
Cuisine: Kashmiri
Course: Lunch
Diet: Non-Vegetarian
Description:
Kashmiri Kokur Yakhni is a beloved dish from Kashmir, often made during festive occasions. In this recipe, chicken pieces are slow-cooked in yogurt and a blend of aromatic Kashmiri spices, resulting in a rich, flavorful curry that’s perfect for pairing with rice or other side dishes.
Ingredients:
- 1 kg Chicken
- 1/2 cup Mustard Oil
- 1/2 cup Ghee (Clarified Butter)
- 1/2 kg Yogurt
- 2-inch Cinnamon Stick
- 2 Large Cardamom Pods
- 4 Cloves
- 1 tsp Asafoetida (Hing)
- 2 Bay Leaves
- 1 tsp Cumin Seeds
- 1.5 tsp Fennel Powder
- Salt, to taste
- 1/2 cup Dried Mint Leaves
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes
Instructions:
-
Prepare the Chicken:
Start by washing the chicken pieces thoroughly. Set them aside. -
Cook the Chicken:
Heat mustard oil in a pressure cooker. Add the chicken pieces, salt, fennel powder, ground cardamom, asafoetida, cinnamon stick, and bay leaves. Stir and cook over high heat for 5 minutes. -
Pressure Cook:
Add 1/2 cup of water to the pressure cooker. Close the lid and cook for 1-2 whistles. Once done, set aside. -
Prepare the Yogurt Mixture:
In a separate pan, heat ghee over low heat. Add cumin seeds and cloves. Once they begin to splutter, add the whisked yogurt, stirring continuously to prevent curdling. Cook for 2-3 minutes, keeping the heat low. -
Combine and Simmer:
Once the yogurt is well incorporated and smooth, add the cooked chicken along with its spices into the pan. Stir and cook for another 5-8 minutes, allowing the flavors to blend. -
Finish the Dish:
Once the chicken is thoroughly cooked and tender, turn off the heat. Sprinkle dried mint leaves on top for a burst of flavor. -
Serving:
Serve Kashmiri Kokur Yakhni with steamed rice, boondi raita, and kachumber salad for an authentic Kashmiri meal.
Enjoy the rich and aromatic flavors of this traditional Kashmiri dish!
