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),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
Time in minutes: 75 Servings: 4 Course: Lunch Diet: Non Vegeterian
Instructions: 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.