• 1 whole Chicken bones separated and cut into medium pieces
  • Spice Pouch
  • 1 handkerchief
  • 1 mtr length strong Cotton thread
  • 2 tbsp Fennel seeds
  • 2 inch long Cinnamon stick broken into small pieces
  • 10 Cloves
  • 6 Black Cardamom cracked open
  • 10 Black Peppercorn
  • 3 Bay leaves
  • 1 tsp Cumin Seeds
  • 2 tsp Coriander seeds
  • For stock
  • 3 tbsp Clarified Butter (Ghee)
  • 4 cups Water
  • For Yakhni
  • 3 tbsp Clarified Butter (Ghee)
  • 1 inch Ginger grated
  • 2 pinch Asafoetida
  • Salt to taste
  • 1 tsp red chilli powder
  • ¼ tsp Saffron strands
  • 2 cups Yogurt
  • For garnish
  • 1 onion sliced and fried in 1 tbsp Ghee still golden brown
  • 50 gm butter sliced thinly

Chicken Yakhni is a Afghan dish very similar to Punjabi Murgh Shorba. It’s main ingredients are yogurt and saffron. Its also cooked in Kashmir, Pakistan & Uzbekistan.

Its a lengthy recipe but when cooked its awesome.

Spread the handkerchief and put all the spices in the center and tie it tightly with the cotton thread

Heat Ghee in a heavy bottom deep pan. Fry the separated chicken bones for 10 minutes. Now add the water, the spice pouch and water. Cook covered in medium heat for 40 minutes or still the water becomes half.

Strain and keep the stalk in a separate vessel.

Heat Ghee in a heavy bottom pan.

Fry for 5 minutes untill the chicken pieces are browned in all sides. Drain the ghee and keep aside.

In the same pan add ginger and saute for a minute. Now add Asafoetida, salt & red chilli powder and saute for 2 minutes. Now add the browned chicken and saute for another 2 minutes. Now add the chicken stalk and cover with a lid for 20 minutes or still the chicken becomes tender in medium heat. Add the yogurt, crush the saffron in your palm with your thumb and add it too. Stir nicely so that everything is mixed. Simmer on low heat for 5 minutes.

Your Chicken Yakhni is done. Garnish with browned onion and butter slices.

Serve hot with steamed rice or any Indian flat bread.