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Recipe for :

Chicken Yakhani (Kashmiri Recipe)

This is one of the recipes that has been provided by Vandana who is very much a keen cook of Indian dishes. Hopefully there will be more to come!

I asked Vandana for a little background information:

"I live in Pune, India. I am a South Indian so many of my recipes are from that area. I enjoy cooking and my family and friends do say that it is appetizing! By profession I am a Relocation Consultant and the India head of an International Charity. I hope that covers the introduction".


1 chicken cut into 12 pieces
2 1/2 cups curds well beaten
3 1/2 tsp fennel powder
2 tsp dry ginger powder
salt to taste
1 black cardomom- coarsely powdered
5 - 6 tbsp oil
2 bay leaves
4 - 5 cloves
1 tsp garam masala


  • Heat oil and add bay leaf and cloves and fry for a minute.
  • Add chicken and fry it for 3 - 4 minutes.
  • Add fennel and dry ginger powder and crushed cardomom. Sauté for 2 - 3 minutes.
  • Lower the heat, add curd and heat until the curd boils. Cover and cook on a low flame until the chicken is cooked and a small amount of thick gravy remains.
  • Serve hot spinkled with Garam Masala. It can be served with steamed rice.

Serves 4