How to make Kokur Yakhni - Chicken cooked with aromatic served with tempering.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Fennel seed (saunf) powder

Cuisine : Persian

Course : Main Course Chicken

Kokur Yakhni Recipe Card

Kokur Yakhni

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kokur Yakhni Recipe

  • Chicken 750 grams

  • Fennel seed (saunf) powder 1 tablespoon

  • Dry ginger powder (soonth) 1/2 tablespoon

  • Bay leaves 2-3

  • Green cardamoms 3

  • Cinnamon 2 inch piece

  • Cloves 3

  • Asafoetida a pinch

  • Salt to taste

  • Yogurt 2 1/2 cups

  • Refined flour (maida) 1 teaspoon

  • Ghee 1 tablespoon

  • Caraway seeds (shahi jeera) 1 teaspoon


Step 1

Cut the chicken into one inch sized pieces.

Step 2

Place chicken, fennel powder, dry ginger powder, bay leaves, green cardamoms, cinnamon, cloves, asafoetida and salt in the pressure cooker.

Step 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.

Step 4

Simmer for fifteen minutes or till gravy thickens. Prepare a tempering with ghee and caraway seeds and pour over chicken. Serve hot.