Kashmiri Style Kokur Yakhni Recipe-Chicken Cooked In Yogurt
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. Serve the curry along with steamed rice and salad by the side.
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.
If you like this recipe, you can also try other recipes such as
- 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
How to make Kashmiri Style Kokur Yakhni Recipe-Chicken Cooked In Yogurt
To begin making the Kashmiri Kokur Yakhni recipe, wash chicken nicely and drain off water.
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.
Put 1/2 a glass of water, stir and pressure-cook upto 1-2 whistles only.
Heat some ghee in a wok/kadai and add cumin and cloves into it.
Keep the heat low and now add well-whisked curd and turn the flames high. Keep stirring on high flames till it starts to boil. Stir continuously so that the curd doesn't curdle.
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.
Once the chicken is nicely cooked, turn off the gas and add lot of crushed dry mint on top.
Serve Kashmiri Kokur Yakhni along with Steamed rice and Kachumber Salad for a weekday meal.
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'