Chicken Yakhani
April 28, 2013
A kashmiri chicken recipe cooked with curd and dry spices.
Cuisine
Kashmiri
Course
Main Course
Serves
6
Method
Stovetop
Difficulty
Hard
Cook Time
50 minutes
- Cuisine Kashmiri
- Course Main Course
- Serves 6
- Method Stovetop
- Difficulty Hard
- Cook Time 50 minutes
Ingredients
chicken pieces
800 grams
curd
1 cup
green cardamom
2
black cardamom
2
inches cinnamon stick
2
ginger powder (saunth)
1 teaspoon
fennel seeds (saunf) powder
1 teaspoon
chilli powder
1/4 teaspoon
salt to taste
water
1/2 cup
oil
7 tablespoon
Instructions
1. Heat the oil and fry the chicken till brown. Once done, remove the chicken and keep aside
2. In the same pan saute the cardamoms and cinnamon. Create a paste of the ginger and saunf powders but adding a half a cup of water to the powder. Add the paste to the pan.
3. Cook for 2-3 minutes, switch off the fire and bring the pan to room temperature.
4. Whip the curd and add it to the pan, and cook on a slow fire for two minutes approximately till a thick uniform gravy is formed.
5. Add the chicken to the gravy. Sprinkle the chilli powder and salt. Occasionally Stir, cover and cook for 15-20 minutes till the meat is done.
6. Serve Chicken Yakhni hot with rice.
HEY THERE!