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Murgh Yakhni Easy Recipe

We will cut down time it takes to make traditional recipe by using commercial chicken stock.

Murgh Yakhni Traditional Recipe. For chicken, we can use whole chicken (8 parts), Chicken breast, or whatever we like. I prefer to use chicken drum sticks and serve it over Basmati rice.

Ingredients

1. Skin less drum sticks: 8

Spice Potli

1. Cheese cloth: 1

2. Cotton string 18"

3. Fennel seed: 2 Tablespoon

4. Cinnamon stick 3"x¼" Broken in half: 1

5. Cloves: 8

6. Black Cardamom cracked open:6

7. Black Peppercorn: 10

8. Bay leaf: 2

9. Cumin Seeds: 1 teaspoon

10. Coriander seed: 2 teaspoons

Make Shorba

1. Chicken Stock: 2 cups

Make Yakhni

1. Ghee: 3 Tablespoons

3. Finely chopped Ginger: 1"x1"

4. Asafetida powder: ¼ teaspoon

5. Salt: ¼ teaspoon or to taste

6. Ground Cayenne pepper: ¼ teaspoon or to taste

7. Saffron strands: ¼ teaspoon

8. Yogurt: 2 Cups

Method

Prepare Spice Potli

1. Fold a cheese cloth in to half. Fold it into half again making a 6"x 6" surface

2. Put spices in the center. Gather edges and tie a string.

Make Shorba

Put Chicken stock and spice Potli in a Stock pot. Bring it to a boil. Turn down heat. Cover and Simmer on medium heat for 15 minutes. Turn off heat. Remove and discard Spice Potli.

Make Yakhni

1. Heat Ghee in a pan.

2. Add drum stick fry till slightly brown about 5 minutes. Remove browned chicken and set aside.

4. Ginger. Sauté about 90 seconds.

5. Add Asafetida, Salt, Ground Cayenne. Sauté 60 seconds.

6. Add drum sticks. Sauté about 2 minutes.

7. Add chicken Shorba. Bring it to a boil. Turn down heat. Cover, Cook about 15 minutes till chicken is tender.

8. Turn down heat. Stir in yogurt.

9. Crush and sprinkle saffron. Stir. Simmer on low heat for about 5 minutes.

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