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Yakhni
By : Method
- Crush ginger and salt into it.
- Marinate chicken and keep aside for 1.5 hrs to 2 hrs.
- Mix curd, milk, atta and fennel powder and keep aside (in a mixer).
- Heat ghee put all the dry whole masalas and brings it to boil.
- Add ghee and saute the chicken nicely.
- Add chicken and steam it in the pressure cooker (one whistle).
- Serve it with hot steaming rice.
Ingredients:
1 kg - chicken
500 g - curd
250 g - milk
2 tbsp - atta
2 tbsp - ghee
8 to 10 cloves - garlic
2 tbsp - fennel, powdered
2 - bay leaf
8 - green cardamom
4 to 5 - black pepper
salt to taste
1 kg - chicken
500 g - curd
250 g - milk
2 tbsp - atta
2 tbsp - ghee
8 to 10 cloves - garlic
2 tbsp - fennel, powdered
2 - bay leaf
8 - green cardamom
4 to 5 - black pepper
salt to taste
RECIPES BY PUNITA BHATIA
