How to Make Chicken Yakhni Gravy – Kashmiri Dish

Chicken Yakhni Gravy Recipe

Embark on a culinary journey to the picturesque valleys of Kashmir, where the exquisite Chicken Yakhni Gravy reigns supreme. This hearty and flavorful Kashmiri dish is a true testament to the rich culinary heritage of the region. Let us explore the culinary secret of Chicken Yakhni Gravy, exploring its unique flavors.

Main Course

Kashmiri Cuisine

Ingredients Required for Chicken Yakhni Gravy:

• Pre-Cut Chicken Skinless – 1 Packet (500 grams)
• Yogurt – 1/2 cup
• Onions (sliced) – 2 large
• Fennel seeds – 1 teaspoon
• Ginger (crushed) – 1 tablespoon
• Garlic (crushed) – 1 tablespoon
• Cumin powder – 1 teaspoon
• Coriander powder – 1 teaspoon
• Turmeric powder – 1/2 teaspoon
• Black cardamom pods – 2
• Green cardamom pods – 4
• Cinnamon stick – 1-inch
• Cloves – 4
• Bay leaves – 2
• Dry ginger powder – 1/2 teaspoon
• Ghee (clarified butter) – 2 tablespoons
• Salt – to taste
• Coriander leaves for garnishing

Cooking Instructions for Chicken Yakhni Gravy:

1. Prepare the marinade by adding yogurt, crushed ginger-garlic, cumin powder, coriander powder, turmeric powder, and salt.
2. Mix well to form a smooth marinade. Add the chicken pieces and coat them thoroughly.
3. Cover and let the chicken rest for at least 30 minutes.
4. Take a large pot to prepare the Yakhni or broth.
5. Add 4-5 cups of water, sliced onions, black cardamom pods, green cardamom pods, cinnamon sticks, cloves, and bay leaves.
6. Bring the water to a boil and let it simmer for about 20-25 minutes to create a fragrant broth.
7. In a separate pan, heat ghee over medium-high heat. Add fennel seeds and stir for a minute until aromatic.
8. Add the marinated chicken to the pan and cook for about 5-7 minutes until brown.
9. Strain the fragrant yakhni into the pan with the chicken.
10. Lower the heat and let the chicken simmer in the yakhni for about 20-25 minutes, until the chicken is tender.
11. Sprinkle dry ginger powder over the chicken and mix well.
12. Cook for another 5 minutes to allow the flavors to meld.
13. Garnish with fresh coriander leaves and serve hot with steamed rice or naan.

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