Chicken Yakhni Recipe | Kabuli Style Yakhni

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This chicken Yakhni recipe is the ultimate treatment if you feel under the weather. The warmth of turmeric powder makes it a super healing and soothing soup. This dump-and-go recipe is the best gift for winter. 

chicken yakhni recipe

I still remember when I used to get a fever in my old days, my mom always served me hot chicken Yakhni. She also added turmeric powder to make it more soothing or healing; this delight has always remained my secret weapon against fewer coughs. 

I’m so grateful to my neighbor’s aunt; she teaches me how to give a Kabuli touch to this recipe and makes it super nutritious and healing. And believe me, this recipe is ideal for you if you’re feeling a bit off. 

Why Will You Love Chicken Yakhni?

  • Soothing: The warmth of ginger, garlic, and spices makes it a soothing recipe. One sip of chicken yakhni is exceedingly better than any other chicken broth on the planet. 
  • Versatile Taste: This chicken broth has a versatile taste. The umami taste from chicken, warm flavors from turmeric powder, and ginger make it an overpowering recipe of the south. You can further adjust the spices in this chicken broth according to your needs. 
  • Easy to Make: This warm chicken broth does not need any hard-to-find spices or ingredients. On top of that, it’s super easy to make and also a time-saving recipe. 
  • Weapon Against Cold: Chicken yakhni’s nutritious and healing benefits make this recipe an ultimate weapon against cold. If you are feeling under the weather, this chicken broth is a must-have for you.

What Is Chicken Yakhni And Its Origin?

chicken yakhni

Chicken Yakhni is not just a soup; it’s a comforting elixir crafted with the essence of chicken broth, enriched with healing wonders like ginger, garlic, black pepper, and our golden secret – turmeric powder. 

Some people may choose to blend in vegetables, but I prefer keeping it pure and simple. No veggies here, just the soul-soothing warmth of genuine Chicken Yakhni. 

This chicken broth comes from ancient Muslims living in the Arab world. Later, in the 17th and 18th centuries, this recipe became a signature delight for Mughal emperors. Afghan people consider this recipe their traditional cuisine and it even healthier adding Turmeric powder.

Turkish residents are also big fans of this recipe, and their way of making the broth is a little different; they keep the yakhni more umami. 

In Pakistan, you will witness dozens of chicken Yakhni stalls. This is a prominent winter cuisine in Pakistan. 

Ingredients: 

yakhni ingredients
  • Chicken: Both boneless and bone-in chicken meat can be used for this recipe. But I prefer to use a mix of both. 
  • Onion: I know most people avoid onion while making chicken yakhni, but I’m using it to give a more robust flavor to the recipe. Also, don’t chop the onion in a food processor; use the knife to cut it down into four pieces. 
  • Ginger: Unlike another chicken recipes, this time, I’m not using a ginger paste; instead, I’ll add the whole ginger chunk to make the broth more aromatic. 
  • Garlic: No need to chop garlic in mortar & pestle. We will throw the entire chunks of garlic in the curry.
  • Oil: Oil is essential, and you can’t ignore this item. I’m using a mixture of soybean, canola, and sunflower oil. You can opt for any type of cooking oil. 
  • Spices: Fortunately, this recipe doesn’t require an abundance of spices. Turmeric powder alone will reign supreme, imparting texture and infusing vibrant hues. Also, I’m using a small amount of salt to add more flavor to the broth. 
  • Garam Masala: The warmth profile of chicken yakhni is due to this Garam Masala. I use cloves, cinnamon, fennel seeds, cumin seeds, black pepper, coriander seeds, and black cardamom.

How To Make Chicken Yakhni?

  1. Heat The Oil & Add Garam Masala:First, heat the oil in a pressure cooker, or go with the instead pot. After heating the oil, blend all the garam masala with it. Stir for one minute on medium flame.  
add garam masala
  1. Add Chicken:Now toss the chicken pieces and sauté it for one or two minutes. The pre-fried garam masala will now eradicate the chicken’s smell. Just stir the chicken for 2 more minutes and keep the flame medium. 
add chicken
  1. Add Onion and Spices: Throw the entire onion in the cooker; it will enhance the broth by adding a savory taste. 
    After this, add garlic, ginger, turmeric powder, and salt to the stew, turn the flame low, and stir the stew; at this point, the chicken will soak up enough flavor from the added ingredients.  
add onion
add spices
  1. Add Water: The final step is to pour the water and simmer it for 25 to 28 minutes. I’m using a pressure cooker, that’s why it’s taking too much time. In the case of instant posts, it will be a quicker process. And there you have it! Your dish is good to go. Time to dig in and enjoy! 
pour water

Nabeela’s Pro Tip 

Chicken Yakhni is more like a therapeutic recipe. That’s why I added turmeric powder to make it more healing. Yes! This is a key element for this recipe. 

The curcumin in this powder works as an anti-inflammatory and antioxidant that reduces inflammation in the body. You must use a small amount of turmeric powder in your yakhni. 

Secondly, you should add black pepper to give the yakhni a more robust taste. I prefer to use both these ingredients together for a more authentic and overpowering taste. 

chicken yakhni soup

FAQs

Traditional chicken Yakhni never includes vegetables. The key distinction from chicken soup lies in the absence of veggies. To honor the authenticity of this recipe, skip the vegetables and stay true to its rich tradition.

Black pepper, turmeric powder, and ginger are the three most powerful ingredients that can boost the warmth of Yakhni. All these ingredients also make this delight more aromatic and flavorful. 

Chicken Yakhni is more like chicken broth and watery; that’s why we always add enough water to make it soupier. I opted for 4 glasses of water for 0.5 kg of chicken. 

No, we won’t use tomatoes in chicken yakhni. Instead, we use a big Onion piece to bring a more savory flavor to our recipe. 

Turmeric powder is the only single ingredient that can boost the hues of Yakhni and make it more vibrant. Besides this, it makes our recipe more healing and nutritious. 

What To Serve With Chicken Yakhni?

My homies like standalone yakhni; we often zip it like a soup. But this time we serve hot roti (chapati) with it. Just tear the roti into small pieces and soak them in chicken broth; this is our traditional style of savoring the chicken Yakhni. 

More Chicken Recipes

chicken yakhni

Chicken Yakhni

This chicken Yakhni recipe is the ultimate treatment if you feel under the weather. The warmth of turmeric powder makes it a super healing and soothing soup. This dump-and-go recipe is the best gift for winter. 
No ratings yet
Prep Time 10 minutes
Cook Time 45 minutes
Course Side Dish, Soup
Cuisine Indian, Pakistani

Ingredients
  

  • 0.5 Kg Chicken
  • ½ cup Cooking Oil
  • 1 Onion
  • 1 Garlic Knob
  • 4 Garlic pieces
  • 1 tbsp Salt
  • 1.5 tbsp Turmeric powder
  • 2 Cloves
  • 2 Cinnamon
  • ½ tbsp Fennel seeds
  • ½ tbsp Cumin seeds
  • ½ tbsp Coriander seeds
  • 1 Black cardamom
  • 5 – 8 Black pepper

Instructions
 

  • Start by heating oil in the pressure cooker or instant pot. Add and blend garam masala, stirring for one minute on medium flame.
  • Now, toss the chicken and sauté it for 1-2 minutes. The pre-fried garam masala will eliminate any chicken smell. Stir for 2 more minutes on medium flame.
  • Add the entire piece of onion to the stew for a savory boost. Next, toss the garlic, ginger, turmeric, and salt. Simmer on low, allowing the chicken to absorb rich flavors. Stir for a minute for a well-infused stew.
  • The final step is to add the water and simmer for 25-28 minutes. In a pressure cooker, it takes a bit longer; with an instant pot, it's quicker. 

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Keyword Chicken Yakhni
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