Kashmiri Style Kokur Yakhni Recipe-Chicken Cooked In Yogurt

Step 1: To begin making the Kashmiri Kokur Yakhni recipe, wash chicken nicely and drain off water

Step 2: 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

Step 3: Put 1/2 a glass of water, stir and pressure-cook upto 1-2 whistles only

Step 4: Heat some ghee in a wok/kadai and add cumin and cloves into it

Step 5: Keep the heat low and now add well-whisked curd and turn the flames high

Step 6: Keep stirring on high flames till it starts to boil

Step 7: Stir continuously so that the curd doesn't curdle

Step 8: 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

Step 9: Once the chicken is nicely cooked, turn off the gas and add lot of crushed dry mint on top

Step 10: Serve Kashmiri Kokur Yakhni along with Steamed rice and Kachumber Salad for a weekday meal