Kashmiri Style Kokur Yakhni Recipe-Chicken Cooked In Yogurt

Name: Kashmiri Style Kokur Yakhni Recipe-Chicken Cooked In Yogurt
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Kashmiri
Ingredients: 1 kg Chicken medium pieces; 1/2 cup Mustard oil; null Ghee as required; 1-1/2 kg Curd (Dahi / Yogurt); 2 inch Cinnamon Stick (Dalchini); 3 to 4 null Cloves (Laung); 2 teaspoons Asafoetida (hing); 2 null Bay leaf (tej patta); 1 teaspoon Cumin seeds (Jeera); 1-1/2 teaspoons Fennel Powder; null Salt as required; 1/2 cup Mint Leaves (Pudina) dry

Shaheen Ali

July 27, 2018

9106 Ratings

Kashmiri Style Kokur Yakhni Recipe-Chicken Cooked In Yogurt

Time:Prep: 30 M|Cook: 45 M|Total: 1h 15min

Makes:4 Servings

Meal:Lunch

Cuisine:Kashmiri

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.

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

If you like this recipe, you can also try other recipes such as

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

If you like this recipe, you can also try other recipes such as

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)

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 for 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.