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Kashmiri Chicken Yakhni Recipe (Chicken Yakhni)

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. 
3 from 2 votes
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Prep Time 10 minutes
Cook Time 45 minutes
0 minutes
Total Time 55 minutes
Course Main Course, Side Dish
Cuisine Indian, kashmiri
Servings 4 servings
Calories 331 kcal

Equipment

Cooking pot
Blender

Ingredients
  

For Tempering

  • 3 tablespoon Ghee
  • 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

For Chicken Yakhni

  • 500 Grams Chicken (Bone in)
  • 2 tablespoon Ginger Garlic Paste
  • 1 teaspoon Salt to taste
  • 1 cup Water
  • 1 large Onion peeled & sliced thinly
  • 3 no Green Chillies slit

For Blending

  • ½ cup Plain Yogurt (Curd)
  • 1 cup Water

For Tempering

  • 2 teaspoon Ghee
  • 1 teaspoon Shahi Jeera

For Garnishing

  • 1 tablespoon Dried Mint

Instructions
 

  • Tempering - Heat ghee in a pan. Add in whole spices and let them sizzle for 1 min.
  • Cooking chicken - Add in chicken in the ghee and let them saute for 4 to 5 mins. Add salt and ginger garlic paste. Sauté for another 1 min. Pour in water and cover the pan with lid. Let it cook on very low heat for at least 10 mins. Once 10 mins is done, add in onions and green chillies. Mix well. Cover again and let it cook on very low heat for 15 mins.
  • Tempering Curd - Now let’s temper the yogurt. In a blender, take yogurt with water and blend it for 1 mins till it is creamy. Heat ghee in a sauce pan. Add in shahi jeera and let them sizzle for 30 seconds. Add in the yogurt and let them come to a full boil.
  • Chicken yakhni - Pour this boiling curd over the chicken and mix well. Let them cook on low heat for 5 to 10 mins.
  • Garnishing - Finally add in dried mint and cook on very low heat for 5 mins or so. Serve with any bread.

Video

Notes

  • Make sure you blend the curd with water till creamy. Also bring it to a full boil before adding it into the chicken. Else it may separate.
  • Dried mint adds nice aroma and unique flavour to the dish.
  • Bone in chicken is recommended, because it adds flavour to the dish also the chicken stays juicy and moist.
  • You can serve chicken yakhni with any bread of your choice.

Nutrition

Nutrition Facts
Kashmiri Chicken Yakhni Recipe (Chicken Yakhni)
Serving Size
 
1 servings
Amount per Serving
Calories
331
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
0.05
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
9
g
Cholesterol
 
105
mg
35
%
Sodium
 
674
mg
29
%
Potassium
 
316
mg
9
%
Carbohydrates
 
9
g
3
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
14
g
28
%
Vitamin A
 
193
IU
4
%
Vitamin C
 
4
mg
5
%
Calcium
 
110
mg
11
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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