Kashmiri Style Kokur Yakhni Recipe-Chicken Cooked In Yogurt

Name: Kashmiri Style Kokur Yakhni Recipe-Chicken Cooked In Yogurt
Prep time: 75 min
Cuisine: Kashmiri
Ingredients: 1 kg Chicken; medium pieces; 1/2 cup Mustard oil; Ghee; as required; 1-1/2 kg Curd (Dahi / Yogurt); 2 inch Cinnamon Stick (Dalchini); 2 to 3 Black cardamom (Badi Elaichi); 3 to 4 Cloves (Laung); 2 teaspoons Asafoetida (hing); 2 Bay leaf (tej patta); 1 teaspoon Cumin seeds (Jeera); 1-1/2 teaspoons Fennel Powder; Salt; as required; 1/2 cup Mint Leaves (Pudina); dry

By Admin

Prep Time Total in 75 M

Course Lunch

Cuisine Kashmiri

Diet Non Vegeterian

Kokur Yakhni is a popular Kashmiri Non Veg dish made with Chicken (kokur) is slow cooked in yogurt and typically flavored with Kashmiri spices and lot of dry mint as a garnish. The aroma of Kokur Yakhni is simply amazing and truly exotic, the aroma speaks a lot for the dish even while it is cooking. The curry is all made with yogurt and is enjoyed with rice a lot. Kokur Yakhni has a very important place in Kashmiri Wazwan and is made to serve special guests on every special occasion. Tender chicken pieces dunked in a yogurt curry with a rich flavor of fennel and dry mint is something one can never forget once tasted.

Ingredients

1 kg Chicken
medium pieces
1/2 cup Mustard oil
Ghee
as required
1-1/2 kg Curd (Dahi / Yogurt)
2 inch Cinnamon Stick (Dalchini)
2 to 3 Black cardamom (Badi Elaichi)
3 to 4 Cloves (Laung)
2 teaspoons Asafoetida (hing)
2 Bay leaf (tej patta)
1 teaspoon Cumin seeds (Jeera)
1-1/2 teaspoons Fennel Powder
Salt
as required
1/2 cup Mint Leaves (Pudina)
dry

Instructions

Step 1

To begin making the Kashmiri Kokur Yakhni recipe, wash chicken nicely and drain off water

Step 2

Heat mustard oil in a pressure cooker and add chicken into it along with some salt, fennel powder, crushed big cardamom, asafoetida, cinnamon and bay leaf and fry for 5 minutes on full flame

Step 3

Put 1/2 a glass of water, stir and pressure-cook upto 1-2 whistles only

Step 4

Heat some ghee in a wok/kadai and add cumin and cloves into it

Step 5

Keep the heat low and now add well-whisked curd and turn the flames high

Step 6

Keep stirring on high flames till it starts to boil

Step 7

Stir continuously so that the curd doesn't curdle

Step 8

While the curd is boiling add the chicken along with the spices and left over pure ghee and cook for another 5 to 8 minutes

Step 9

Once the chicken is nicely cooked, turn off the gas and add lot of crushed dry mint on top

Step 10

Serve Kashmiri Kokur Yakhni along with Steamed rice and Kachumber Salad for a weekday meal