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Photo of Kokur Yakhni (Kashmiri Chicken Yakhni) by Trisha Rudra at BetterButter

Kokur Yakhni (Kashmiri Chicken Yakhni)

Trisha Rudra
10 minutes
Prep Time
30 minutes
Cook Time
2 People
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ABOUT Kokur Yakhni (Kashmiri Chicken Yakhni) RECIPE

Kokur (Chicken) Yakhni is a popular Kashmiri Non Veg dish made for Wazwan (traditional Kashmiri meal). The chicken is cooked in a light and flavourful yogurt sauce, and is (kokur) slow cooked in yogurt and flavoured with simple Kashmiri spices and dry mint.

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • Jammu and Kashmir
  • Boiling
  • Main Dish
  • Healthy

Ingredients Serving: 2

  1. chicken with bone – 500 gms
  2. yogurt - 750 gm
  3. mustard oil - 1/4 cup, about 5 tbsp
  4. ghee - 2 tbsp
  5. Dry ginger powder (saunth) – 1 tsp
  6. cumin - 1/2 tsp
  7. fennel powder - 1 tbsp
  8. asafoetida powder/Heeng - 1 tsp
  9. cinnamon - 1 inch stick
  10. cloves - 4 to 5
  11. cardamom - 2 to 3 pods
  12. Black cardamom - 1 pod
  13. Bay leaves - 2
  14. Dry mint - 1/4 cup
  15. salt to taste


  1. Wash and drain chicken. Prepare a pressure cooker and in it add mustard oil and let it smoke.
  2. Into the smoking oil, add bruised pods of green and black cardamom, bay leaves, and cinnamon.
  3. Next add the chicken and gently fry in the oil. Add fennel and asafoetida powders.
  4. Now add 1/2 cup or less of water, mix, and pressure cook the chicken until 1 or 2 whistles. Don't overcook. It should be 90% done.
  5. In a wok, heat the ghee and add the cumin and cloves and let them sputter.
  6. Whisk the room temperature yogurt well. Keeping flame on low, add the whisked curd into the ghee mixture. Mix well.
  7. Keep stirring, and once pressure has released, add the chicken with the spices and broth into the curd mixture.
  8. Season with salt, and on low flame, let the chicken cook in this curd gravy for 7 to 8 mins.
  9. Check seasonings, turn off gas if chicken is done, and add crushed dry mint all over.
  10. Serve Kokur Yakhni with steamed rice.

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