Kashmiri Chicken Yakhni Recipe | Kashmiri Chicken Cuisine | Scroll RecipeYakhni came to be known in Kashmir during Akbar's rule. Yoghurt-based meat curries were part of Persian cuisine, and the Emperor introduced this style of cooking to his new state when he annexed it in 1586, source : https://food.ndtv.com/food-drinks/yakhni-kashmiri-cuisine-s-famous-slow-cooked-dish-introduced-by-the-moghuls-1738756Ingredients:• 1 kg chicken• ½ TBSP oil • 1 ½ TBSP dry ginger powder• 1 ½ TBSP fennel powder • 3TSP black pepper• Salt to taste• 500gm curd• 2 TBSP mustard oil• ½ cup grated onion• 1 TBSP garlic paste• 2 TBSP dry mintStep 1• Add ½ TBSP oil in a kadai• Add 1 kg chicken• Add 1 TBSP dry ginger powder• Add 1 TBSP fennel powder• Add 1 TSP black pepper• Add salt to taste• Marinate for 45 mintsStep 2• Add 500gm curd in a mixer jar• Add 1 ½ cup water • Blend it nicely (consistency should be lassi)Step 3 • Cook the marinated chicken • Do not add any extra waterStep 4• Cook at low heat and now add well-whisked curd • Keep stirring on high flames till it starts to boil• Add ½ TSP ginger powder• Add ½ TSP fennel seeds powder• Add inch cinnamon stick and 2-3 green cardamom • Add 2 TBSP mustard oil• Add ½ cup grated onion• Add 1 TBSP garlic paste• Add salt to taste• Add cooked chicken• Add black pepper• Add 2 TBSP dry mint• Cook for another 10 mints• Serve with roti/rice==================================================please like & subscribe and comment what you like and what you didnt like. Hit the bell icon for daily recipes right on your notif slider
