Search
The Cook Book

Yakhni Chicken

Home » Written Recipes » Recipes » Starters & Appetizers » Soup » Yakhni Chicken
Yakhni Chicken ccexpress

Ingredients:

Chicken 1 kg
Ghee 1 tbsp
Thick yogurt 1 cup
Salt to taste
Cloves 3-4
Green cardamoms 2-3
Black cardamom 1
Fried onion paste 1-1/2 tbsp
Dried ginger powder 1/2 tsp
Fennel powder 1 tsp

Method:

Heat ghee in non-stick pan and put chicken pieces.
Put yogurt in other non-stick pan, cook and stir it continuously for 1-2 minutes.
Add salt and 1/4 cup water to chicken.
Cover and cook for 5-6 minutes.
Add cloves, green cardamoms, black cardamom and fried onion paste to yogurt and mix well.
Continue to cook further.
Mix ginger powder and fennel powder in bowl.
Add 1 tbsp water and mix well.
Add this paste to yogurt mixture along with cooked chicken pieces and mix well.
Adjust salt.
Cover and cook on low flame until chicken is fully cooked.
Transfer chicken into serving bowl and serve hot.

You May Like

Latest Recipes

Top 10

Chefs Biography

Beef Stock ccexpress

Beef Stock

Ingredients: 1.5 lb shin of beef, cubed 2 onions, chopped

Broccoli Cheese Soup

Broccoli Cheese Soup Recipe

In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli and cover with chicken broth. Simmer until broccoli is tender for 10 to 15 minutes.

egg droup

Egg Drop Soup

Put water, bullion, carrot, soya sauce, vinegar, red pepper flakes, sesame oil and olive oil in a pan and allow boiling until carrots tender. Now

recipe image legacy id 315527 11

Bobotie

Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set aside to soak. Meanwhile, fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper. Cover and simmer for 10 mins. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead. For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.

prawn pumpkin coconut stew

Prawn, pumpkin & coconut stew

Halve the onion, then cut each half into crescent moon-shaped wedges about 2cm thick at the thickest part. Heat the oil in a casserole dish. Cook the onion until soft and pale gold, then add the garlic, chillis and ginger, and cook for 2 mins more. Stir in the coconut cream, stock and some seasoning. Heat carefully, but don’t let it boil.

Add the pumpkin and potato, season again, then add the coriander stalks. Simmer until the pumpkin and potatoes are tender. Use a wooden spoon to squash some of the pumpkin if you want to to thicken the stew a little, but don’t break it down too much (you don’t want a purée).

Add the prawns and spinach. Cook gently until the prawns are opaque, about 3 mins. Stir in the lime juice, sugar and fish sauce. Taste the stew, then adjust the flavour with more lime or fish sauce as needed. Roughly chop the coriander leaves, then stir them through. Top each portion of the stew with some sliced red chilli, and serve with lime wedges on the side.

spicy harissa chicken with lentils 2

Spicy harissa chicken with lentils

Heat the oil in a large frying pan. Fry the onion on a low heat for 5-6 mins until softened and translucent. Add the garlic and cook for 1 min more. Stir in the harissa, add the chicken and cook until well browned all over. Stir in the carrot, lentils and tomatoes, then add the stock so the chicken is fully immersed. Reduce the heat and cook, uncovered, for 30-35 mins until the chicken is thoroughly cooked, and the lentils are tender and have absorbed the liquid. Season well, scatter with parsley (if using) and serve.

ham veg crumble

Ham & veg crumble

Melt 2 tbsp butter in a large frying pan, chop the remaining butter into small chunks and put in the fridge. Add the leeks, carrots, parsnips and celeriac to the pan with a splash of water, season, cover with a lid and cook for 10-15 mins, stirring now and then, until the veg is beginning to soften. Stir in 2 tbsp plain flour, then add the stock bit by bit, stirring as you go, until all incorporated and smooth. Cover with a lid and simmer for 20 mins until the vegetables are tender. Heat oven to 220C/200C fan/gas 6. Add the ham, all but 2 tbsp of the crème fraîche, and the mustard, season with plenty of black pepper and transfer to an ovenproof baking dish. Put the remaining butter and flour in a bowl and season. Rub together with your fingers to a fine crumbly texture. Add the remaining crème fraîche and mix with a cutlery knife until the crumble clumps together in places. Sprinkle the crumble mixture over the filling, then bake for 35-40 mins until crispy and golden on top.

Most Popular Recipes