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Murgh Yakhni Traditional Recipe
Murgh Yakhni is very similar to traditional Murgh Shorba in Punjab with the addition of yogurt and saffron Murgh Shorba Traditional Recipe.
This recipe is a little bit involved consisting of four distinct processes. First we prepare chicken: discard skin, separate flesh and bones. Secondly we prepare Spice Potli. Then we make the Stock from the bones. Longer we cook the stock, better the flavor. Lastly we make Yakhni with chicken flesh, spices and Shorba.
You can save a lot of time by using commercial chicken stock.
You can save time by using commercial chicken stock Murgh Yakhni Easy Recipe.
Ingredients
1. One whole Chicken
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. Ghee#1: 3 Tablespoon
2. Water: 3 cups
Make Yakhni
1. Ghee#2: 3 Tablespoons
2. Finely chopped Ginger: 1"x1"
3. Asafetida powder: ¼ teaspoon
4. Salt: ¼ teaspoon or to taste
5. Ground Cayenne pepper: ¼ teaspoon or to taste
6. Saffron strands: ¼ teaspoon
7. Yogurt: 2 Cups
Method
Prepare Chicken
1. Remove and discard skin.
2. With a sharp knife, separate flesh and bones.
3. Cut flesh in to 1" pieces. Set aside.
4. Hack bones with a cleaver in to 1" to 2" long pieces. Set aside.
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
1. Heat Ghee#1 in a heavy bottom pan.
2. Fry bones about 10 minutes.
3. Add water, chicken bones, and spice Potli in a Stock pot. Bring water to a boil. Turn down heat. Cover and Simmer on medium heat for 40 minutes. Turn off heat. Remove and discard Spice Potli. Strain and remove bones. You have Shorba. Set Shorba aside. You should have about 1½ to 2 cups of liquid.
Make Yakhni
1. Heat Ghee#2 in a pan.
2. Add chicken flesh. Fry till chicken pieces start to turn white. About 5 minutes. Remove browned chicken and set aside.
3. Add Ginger. Sauté about 90 seconds.
4. Add Asafetida, Salt, Ground Cayenne. Sauté about 60 seconds
6. Add browned chicken flesh. Sauté about 2 minutes.
7. Add chicken Shorba. Bring it to a boil. Turn down heat. Cover, Cook about 20 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.