Chicken Yakhni Recipe

Chicken yakhni, also known as Murgh yakhni, is a creamy and lip smacking chicken curry that is popular in Jammu & Kashmir. Yakhni is basically a yogurt based curry which is so simple to make and can be cooked with either mutton or chicken. Chicken yakhni is a mildly spiced and creamy textured curry that pairs wonderfully with breads like naan, roti, chapati, kulcha or even with hot steamed rice, jeera rice or pulao also. 

Chicken Yakhni Recipe

A popular Kashmiri dish which I made many months back finally it made it on the blog. One of my favourite ways to enjoy chicken yakhni is with homemade garlic naan and a simple onion salad on the side.

Jump to:

• About Kashmiri Chicken Yakhni
• Ingredients
• Step by Step Pictures
• Expert Tips
• FAQ
• 📖 Get Recipe

This combination makes my tummy more happy and satisfying. This dish is also called as Kokur yakhni and it is simple amazing. You can serve it with bread of your choice or steamed rice.

About Kashmiri Chicken Yakhni

Chicken yakhni is a beloved dish from the beautiful valleys of Kashmir. It is known for its rich and unique flavour of Kashmiri cuisine made in a simple, homestyle curry.

Traditionally, in Kashmir, Yakhni is prepared with mutton. But today I made this with chicken that is also equally delicious and comforting. 

Chicken yakhni is a soupy chicken dish which is very popular around Kashmir. It gets its unique taste and flavour from the ghee, whole spices, yogurt and dried mint.

The chicken is cooked low and slow in its own juices, more water is added to extract as much stock as possible.

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• Chicken Yakhni Pulao Recipe
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• Easy Chicken Fry Recipe
• Chicken Curry without Coconut
• Kashmiri Dum Aloo

This chicken yakhni is all about a subtle, fragrant spice blend and a smooth yogurt based curry that makes every bite soft, creamy and flavourful.

The magic flavour of the curry comes from whole spices like bay leaves, shahi jeera, cinnamon, cloves, black and green cardamom. When these spices are gently simmered with chicken, it creates a curry that is comforting, aromatic and perfectly spiced. 

Yogurt is the key ingredient in making Yakhni, which gives the signature creamy texture and flavour. Make sure the curd is whisked well before adding it to the curry and this ensures the chicken stays tender, juicy and flavourful.

Chicken yakhni pairs wonderfully with naan, roti, kulcha, parotta, chapati, dosai, pulao, or even with plain steamed rice. It is a versatile and satisfying curry that adds a touch of Kashmiri aroma in your meal. 

Ingredients

• Chicken : Use bone-in chicken pieces as they cook moist and juicy. It also releases its natural stock which adds deeper flavour to the gravy. 
• Ghee : Ghee adds a rich aroma and makes the curry more flavourful. It also gives the curry a luxurious smooth finish. 
• Onion : Onion forms the base of the gravy and adds mild sweetness. 
• Green chillies : Green chillies add a mild heat and a subtle spicy aroma without overpowering the gravy base. 
• Curd / Yogurt : Yogurt is the main ingredient in making Yakhni. It gives the signature creamy texture and tangy flavour to the curry. Use full fat yogurt for best taste and texture. 
• Dried mint : Dried mint is added at the end of cooking to enhance the overall flavour of the curry. If you don't have dried mint, you can skip it or replace it with kasoori methi or coriander leaves. 
• Whole spices : Sizzling the whole spices like bay leaf, shahi jeera, fennel seeds, black pepper, black cardamom, green cardamom, cloves and cinnamon in ghee at the start to release their aroma and flavour. It forms the classic Kashmiri Yakhni taste, depth and flavour. 
• Asafoetida : A pinch of asafoetida added to enhance the flavour and aids in digestion.
• Ginger garlic paste : Ginger garlic paste adds warm aroma and mild spiciness to the curry. It also helps to tenderize the chicken and make a rich curry. 
• Salt : Salt balances the overall flavour in the curry and makes a delicious dish. 
• Water : Water used to cook the chicken and extract its stock. Adjust the consistency based on how you want it to be slightly thick or soup-like. 

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Step by Step Pictures

Tempering Spices

1)Heat ghee in a pan. Add in whole spices and let them sizzle in the ghee for a minute on low heat.

• 2 no Bay Leaf
• 1 teaspoon Shahi Jeera
• 1 teaspoon Fennel seeds
• 1 teaspoon Black Pepper
• 2 no Black Cardamom
• 2 no Green Cardamom
• 2 no Cloves
• 2 piece Cinnamon
• ½ teaspoon Asafoetida

Searing Chicken

2)Add in chicken in the ghee and let them saute for 4 to 5 mins. Use bone-in chicken pieces for yakhni.

3)Sear the chicken in the ghee until it is lightly coloured.

4)Add salt and ginger garlic paste. Sauté for another 1 min.

5)Pour in water and cover the pan with lid. Let it cook on very low heat for at least 10 mins.

6)Cover and cook until chicken is completely done.

7)Once 10 mins is done, add in onions and green chillies. Cover again and let it cook on very low heat for 15 mins.

8)Let the onions gets cooked low and slow for 10 to1 5 minutes. Now the chicken should be completely cooked.

Tempering Yogurt

8)In a blender, take yogurt with water and blend it for 1 minute till it is creamy.

9)Heat ghee in a sauce pan. Add in shahi jeera and let them sizzle for 30 seconds.

10)Reduce the heat to low and Add in the yogurt.

11)Let the yogurt come to a full boil.

Making Chicken Yakhni

12)Pour this boiling curd over the chicken and mix well.

13)Let them cook on low heat for 5 to 10 mins.

Garnishing

14) Finally add in dried mint and cook on very low heat for 5 mins or so.

15) Serve with any bread.

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Expert Tips

Room temperature ingredients : Keep the yogurt out of the fridge for at least an hour before cooking. Whisk it well till smooth and creamy. This helps to create a silky and creamy curry. 

Add yogurt slowly : Once the chicken is cooked, add the yogurt gradually while stirring constantly. This is the key step to achieve a lump free creamy gravy. 

Best quality spices : For the signature Kashmiri flavour and aroma, use good and fresh quality whole spices. Avoid using low quality or expired spices, as they can affect the taste and aroma of the curry. 

Storage : Store the leftover chicken yakhni in an airtight container and keep it in the refrigerator for 2 to 3 days.  Reheat gently using stove top method or in the microwave before serving. 

Serving : Serve this rich and creamy chicken yakhni with hot steamed rice, pulao, naan, roti, paratha or kulcha for a flavourful meal. 

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FAQ

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