Kashmiri Yakhni

A slow-simmered yogurt gravy with warm spices—authentic Kashmiri Yakhni depends on good curd for body, tang, and a silky finish. CurdCraft recommends Gold Dahi for the best, most balanced pot.

Photos

CurdCraft note

Use CurdCraft Gold Dahi—whisked smooth before it hits the heat so the gravy stays silky and never splits.

Ingredients

400 g CurdCraft Gold Dahi (or thick whole-milk curd), whisked smooth
400 g bone-in chicken pieces (or sub vegetables; see variations)
3 tbsp mustard oil (or neutral oil)
2 medium onions, finely sliced
1 tbsp ginger paste
1 tbsp garlic paste
4 green cardamom pods, lightly crushed
2 black cardamom
1 stick cinnamon
4 cloves
1 tsp fennel seeds, dry-toasted and coarsely ground
½ tsp dry ginger powder (sonth)
¼ tsp asafoetida (hing), optional
1 tsp Kashmiri red chilli powder (for colour, mild heat)
Salt to taste
2 cups water or light chicken stock
Fresh coriander to finish

Method

1Pat protein or vegetables dry; season lightly with salt. Heat oil in a heavy pot and brown the chicken (or sear vegetables) in batches; set aside.
2In the same pot, soften onions until golden. Add ginger–garlic paste; cook until the raw smell fades.
3Add whole spices; toast 30 seconds. Stir in chilli powder, fennel, dry ginger, and hing off the heat briefly if it catches.
4Return protein to the pot with stock or water; simmer partly covered until nearly cooked through.
5Lower heat. Whisk curd with a splash of warm liquid from the pot; off the boil, stir curd in gradually while stirring constantly.
6Simmer gently—never boil—until the oil surfaces and the gravy coats a spoon. Adjust salt. Rest 10 minutes; garnish and serve with rice.

Variations

Yakhni yakhni (vegetarian)

Replace chicken with cauliflower florets, mushrooms, or paneer cubes. Use vegetable stock; add paneer at the end so it stays soft.

Lamb or goat

Use bone-in cuts; increase simmer time before adding curd until meat is tender. Add a pinch of garam masala at the end if you like.

Milder gravy

Reduce Kashmiri chilli and add a spoon of ground almonds or cashews with the curd for extra body without extra heat.

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Ingredients

400 g CurdCraft Gold Dahi (or thick whole-milk curd), whisked smooth

400 g bone-in chicken pieces (or sub vegetables; see variations)

3 tbsp mustard oil (or neutral oil)

2 medium onions, finely sliced

1 tbsp ginger paste

1 tbsp garlic paste

4 green cardamom pods, lightly crushed

2 black cardamom

1 stick cinnamon

4 cloves

1 tsp fennel seeds, dry-toasted and coarsely ground

½ tsp dry ginger powder (sonth)

¼ tsp asafoetida (hing), optional

1 tsp Kashmiri red chilli powder (for colour, mild heat)

Salt to taste

2 cups water or light chicken stock

Fresh coriander to finish

Method

1Pat protein or vegetables dry; season lightly with salt. Heat oil in a heavy pot and brown the chicken (or sear vegetables) in batches; set aside.

2In the same pot, soften onions until golden. Add ginger–garlic paste; cook until the raw smell fades.

3Add whole spices; toast 30 seconds. Stir in chilli powder, fennel, dry ginger, and hing off the heat briefly if it catches.

4Return protein to the pot with stock or water; simmer partly covered until nearly cooked through.

5Lower heat. Whisk curd with a splash of warm liquid from the pot; off the boil, stir curd in gradually while stirring constantly.