Kashmiri Chicken Yakhni
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 8 bone-in chicken thighs
- 250 g natural yoghurt
- 1 onion, finely chopped
- 4 garlic cloves
- 2 tsp ground fennel
- 1 tsp ground ginger
- 2 bay leaves
- 1 cinnamon stick
- 4 green cardamom pods
- 2 tbsp ghee
Nutrition (per serving)
- Calories
- 591 kcal
- Protein
- 47.4 g
- Carbohydrate
- 9.4 g
- of which sugars
- 7 g
- Fat
- 40.3 g
- of which saturates
- 14.4 g
- Fibre
- 1.5 g
- Salt
- 0.64 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the ghee in a large pan and fry the bay leaves, cinnamon stick and green cardamom pods for 30 seconds, then add the chopped onion and cook over medium heat for 8 minutes until soft.
- 2
Add the garlic and the chicken, and brown for 6 minutes.
- 3
Whisk the natural yoghurt until smooth and add it to the pan a spoonful at a time, stirring constantly so it does not split.
- 4
Stir in the ground fennel and ground ginger, then pour in 200ml water.
- 5
Cover and simmer for 25 minutes, turning once, until the chicken is cooked through with no pink remaining near the bone.
- 6
Serve with rice.
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