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| Kashmiri Yakhni |
Ingredients:
Ingredients:
Chicken (medium pieces)
Curd
Fennel seeds
Salt
Clove powder
Green
cardamom powder
Cinnamon powder
Ginger paste
White oil
Chopped coriander leaves
Recipe:
At first dry roast the fennel seeds and
grind.
Now heat oil in a pan and add ginger paste.
When you start getting a nice aroma, add fennel seeds powder and cinnamon,
green cardamom and clove powder and fry it for 1-2 minutes. Now add beaten
curd, little bit of water and salt. When you see bubbles in the pan, you can be
sure that the spices are ready. Now add chicken. Mix well and cover with a lid
and keep in low flame till the chicken is tender. Now pour it into a serving bowl and spread
some chopped coriander leaves.
Serve with basmati rice, roti, salad and
raita.
