Kokur Yakhni

Ingredients list for Kokur Yakhni

• 750 grams Chicken
• 1 tablespoon Fennel seed (saunf) powder
• 1/2 tablespoon Dry ginger powder (soonth)
• 2-3 Bay leaves
• 3 Green cardamoms
• 2 inch piece Cinnamon
• 3 Cloves
• a pinch Asafoetida
• to taste Salt
• 2 1/2 cups Yogurt
• 1 teaspoon Refined flour (maida)
• 1 tablespoon Ghee
• 1 teaspoon Caraway seeds (shahi jeera)

Method

1. Cut the chicken into one inch sized pieces.
2. Place chicken, fennel powder, dry ginger powder, bay leaves, green cardamoms, cinnamon, cloves, asafoetida and salt in the pressure cooker.
3. Add one cup of water and cook till chicken is tender and the liquid has dried up. Whisk the yogurt with refined flour and add slowly to the chicken. Stir constantly.
4. Simmer for fifteen minutes or till gravy thickens. Prepare a tempering with ghee and caraway seeds and pour over chicken. Serve hot.

Nutrition Info