Kashmiri Style Kokur Yakhni Recipe-Chicken Cooked In Yogurt
A non-veg Kashmiri recipe with chicken - medium pieces, mustard oil, ghee - as required. Ready in 1h 15m, serves 4.
Curated bySana Bhat🇮🇳
Instructions
10 steps- 1
To begin making the Kashmiri Kokur Yakhni recipe, wash chicken nicely and drain off water
chicken - medium pieces(1 kg) - 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
chicken - medium pieces(1 kg)mustard oil(1/2 cup)inch cinnamon stick (dalchini)(2)to 3 black cardamom (badi elaichi)(2)teaspoons asafoetida (hing)(2)bay leaf (tej patta)(2)-/2 teaspoons fennel powder(1)salt - as required - 3
Put 1/2 a glass of water, stir and pressure-cook upto 1-2 whistles only
- 4
Heat some ghee in a wok/kadai and add cumin and cloves into it
ghee - as requiredto 4 cloves (laung)(3)cumin seeds (jeera)(1 teaspoon) - 5
Keep the heat low and now add well-whisked curd and turn the flames high
-/2 curd (dahi / yogurt)(1 kg) - 6
Keep stirring on high flames till it starts to boil
- 7
Stir continuously so that the curd doesn't curdle
-/2 curd (dahi / yogurt)(1 kg) - 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
chicken - medium pieces(1 kg)ghee - as required-/2 curd (dahi / yogurt)(1 kg) - 9
Once the chicken is nicely cooked, turn off the gas and add lot of crushed dry mint on top
chicken - medium pieces(1 kg)mint leaves (pudina) - dry(1/2 cup) - 10
Serve Kashmiri Kokur Yakhni along with Steamed rice and Kachumber Salad for a weekday meal
Rate this recipe
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Kashmiri Style Kokur Yakhni Recipe-Chicken Cooked In Yogurt
A non-veg Kashmiri recipe with chicken - medium pieces, mustard oil, ghee - as required. Ready in 1h 15m, serves 4.
Curated bySana Bhat🇮🇳
Estimated Nutrition Highlights
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Directions
10 steps- 1
To begin making the Kashmiri Kokur Yakhni recipe, wash chicken nicely and drain off water
chicken - medium pieces(1 kg) - 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
chicken - medium pieces(1 kg)mustard oil(1/2 cup)inch cinnamon stick (dalchini)(2)to 3 black cardamom (badi elaichi)(2)teaspoons asafoetida (hing)(2)bay leaf (tej patta)(2)-/2 teaspoons fennel powder(1)salt - as required - 3
Put 1/2 a glass of water, stir and pressure-cook upto 1-2 whistles only
- 4
Heat some ghee in a wok/kadai and add cumin and cloves into it
ghee - as requiredto 4 cloves (laung)(3)cumin seeds (jeera)(1 teaspoon) - 5
Keep the heat low and now add well-whisked curd and turn the flames high
-/2 curd (dahi / yogurt)(1 kg) - 6
Keep stirring on high flames till it starts to boil
- 7
Stir continuously so that the curd doesn't curdle
-/2 curd (dahi / yogurt)(1 kg) - 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
chicken - medium pieces(1 kg)ghee - as required-/2 curd (dahi / yogurt)(1 kg) - 9
Once the chicken is nicely cooked, turn off the gas and add lot of crushed dry mint on top
chicken - medium pieces(1 kg)mint leaves (pudina) - dry(1/2 cup) - 10
Serve Kashmiri Kokur Yakhni along with Steamed rice and Kachumber Salad for a weekday meal
Rate this recipe
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