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
• 1/2 cup - water

How to Make Yakhni

• Rub ginger and salt into chicken and marinate for 1.5 to 2 hours.
• Mix curd, milk, atta and fennel powder and keep aside.
• Heat ghee, add all the dry whole masalas and saute.
• Add 1 tbsp ghee and saute the chicken nicely.
• Transfer chicken to a pressure cooker with 1/2 cup water and cook till the first whistle.
• Serve it with hot steaming rice.