[(¯*♥¤»ƙɧՄՏɧՅԾԾ«¤♥*¯)]

KOKUR YAKHNI
Chicken cooked with aromatic served with tempering
Preparation Time : 5-10 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
Chicken
750 grams
Fennel seed (saunf) powder
1 tablespoon
Dry ginger powder (soonth)
1/2 tablespoon
Bay leaves
2-3
Green cardamoms
3
Cinnamon
2 inch piece
Cloves
3
Asafoetida
a pinch
Salt
to taste
Yogurt
2 1/2 cups
Refined flour (maida)
1 teaspoon
Ghee
1 tablespoon
Caraway seeds (shahi jeera)
1 teaspoon
METHOD
Clean, wash and cut the chicken into one inch sized pieces.Place chicken, fennel powder, dry ginger powder, bay leaves, green cardamoms, cinnamon, cloves, asafoetida and salt in the pressure cooker. Add one cup of water and cook till chicken is tender and the liquid has dried up. Whisk the yogurt with refined flour and add slowly to the chicken. Stir constantly. Simmer for fifteen minutes or till gravy thickens. Prepare a tempering with ghee and caraway seeds and pour over chicken. Serve hot.

 

---

[life]

zabardast.........

 

[SHAYAN]

Gud
T 4 S

 

[(¯*♥¤»ƙɧՄՏɧՅԾԾ«¤♥*¯)]

thanks

 

---

[*NRB*]

nice recpie

 

---