Kokur Yakhni Chicken cooked with aromatic served with tempering. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 21 Feb 2017 in Recipes Course New Update Main Ingredients Chicken, Fennel seed (saunf) powder Cuisine Persian Course Main Course Chicken Prep Time 6-10 minutes Cook time 16-20 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Non Veg Ingredients list for Kokur Yakhni 750 grams Chicken 1 tablespoon Fennel seed (saunf) powder 1/2 tablespoon Dry ginger powder (soonth) 2-3 Bay leaves 3 Green cardamoms 2 inch piece Cinnamon 3 Cloves a pinch Asafoetida to taste Salt 2 1/2 cups Yogurt 1 teaspoon Refined flour (maida) 1 tablespoon Ghee 1 teaspoon Caraway seeds (shahi jeera) Method Cut the chicken into one inch sized pieces. Place chicken, fennel powder, dry ginger powder, bay leaves, green cardamoms, cinnamon, cloves, asafoetida and salt in the pressure cooker. 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. Simmer for fifteen minutes or till gravy thickens. Prepare a tempering with ghee and caraway seeds and pour over chicken. Serve hot. Nutrition Info Calories 987 Carbohydrates 20.5 Protein 211.2 Fat 40.3 Other Fiber Calcium- 987.6mg #Chicken #Cinnamon #Cloves #Ghee #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article