Chicken Yakhni Curry

Served HotServed Hot
Very Good based on 3 Ratings

This food is topical kashmiri cousin & it's delicious food specially in winter.


Servings: 2 Preparation time:
  • Chicken, Meat And Skin And Giblets And Neck, Raw, Boneless Chicken 500 gm chicken boneless
  • Yogurt, Plain, Low Fat, Curd, yoghurt 1/2 cup curd
  • Tomatoes, Red, Ripe, Raw, Red Tomato 2 tomatoes medium
  • 1 tablespoon onion paste
  • Ginger Garlic Paste, 1/2 tablespoon ginger garlic paste
  • 1 teaspoon black peeper power
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch 1 teaspoon red chilly powder
  • 1 1/2 teaspoon Kashmiri chilly powder
  • Garam Masala Powder, NITU DIDIs garam masala powder 1 teaspoon garam masala powder
  • Mustard Oil, Sarson Tel 1/2 mustard oil
  • Salt, Common Salt, Rock Salt, Table Salt Salt to taste
  • Coriander levees for flavoring

Instructions (Preparation Steps):

  • Firstly marinate chicken with curd,onion paste,ginger garlic paste,black peeper powder,red chilly powder,salt to taste & a little bit of mustard oil & leave it for 10-15 min in fridge. Now heat oil in a pan & put the tomato pieces & fry for 1 min then give the marinated chicken in it an stir well.cook in medium flame until the oil comes up.then spread the Kashmiri chilly powder & take a cooker and put the chicken in it & add some water then spread the coriander levees &garam masala and put off the lid until full pressure comes.switch off the flame and serve it with rice or chapattis.

Cook's Tip:
If the yogurt has become sour, put it in a muslin cloth and drain all the water. Then add milk to make it as good as fresh in taste. Use the drained water in making tasty gravy for vegetables or for basen curry.
Place overripe tomatoes in cold water and add some salt. Overnight they will become firm and fresh.
Warm mustard oil with garlic until fragrant and rub the oil on feet and palm. It will relief you from cough quickly.


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