Kokur Yakhni Ingredients

Chicken Fennel seed (saunf) powder Dry ginger powder (soonth) Bay leaves Green cardamoms Cinnamon Cloves Asafoetida Salt Yogurt Refined flour (maida) Ghee Caraway seeds (shahi jeera) 750 grams 1 tablespoon 1/2 tablespoon 3-Feb 3 2 inch piece 3 a pinch to taste 2 1/2 cups 1 teaspoon 1 tablespoon 1 teaspoon

Method
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.