Arooj Aftab, fashion creative and inclusion consultant, shares the heartiest of Kashmiri Yakhnis from her favourite chef: her Ami (Grandmother). Chicken slips off the bone into a fragrant milk sauce, brightened with sweet fennel seeds and dried mint. Enjoy with steamed basmati rice and chattering relatives.
METHOD
STEP 1
Roughly chop half the onions and tip into a large, deep pot with the whole garam masala, ginger root, garlic and salt. Pour in enough cold water to cover and bring to a boil over a high heat. Turn the heat down to medium-low and simmer for 10 to 15 minutes to let the water reduce slightly and the flavours start to concentrate.
STEP 2
Use a sharp knife to separate the chicken into standard portions: two wings, two drumsticks, two thighs, and the breast cut in half or quarters. Add the pieces to the reduced broth. Bring back to a gentle boil and cook for about 15 to 20 minutes with the lid on, until the chicken is tender but still holding its shape. Turn off the heat and let it rest for 10 minutes.
STEP 3
Pour the milk into a large saucepan over a high heat. Stir in the green cardamom pods and bring to a gentle boil over a medium heat for 5 minutes, then reduce the heat to very low. Take care not to overheat the milk, as it can split. Cook for 20 to 30 minutes until the milk thickens and becomes creamy, stirring occasionally. Turn off the heat and leave to one side.
STEP 4
Finely slice the remaining onions and fry in a large high-sided pan over a medium-high heat with the oil until golden brown. Remove the chicken from the broth and add it to the frying onions. Cook the chicken for 5 to 7 minutes, until lightly browned.
STEP 5
Carefully strain the remaining broth into the pan with the chicken, ensuring only the liquid is transferred. Leave to simmer for about 5 minutes to allow the flavours to blend together.
STEP 6
Remove the cardamom pods from the milk, then add the infused milk to the pan with the chicken and bring to a gentle boil over a medium heat. Reduce the heat to low and simmer for 10 minutes, until a smooth and creamy sauce comes together. To finish, add the fennel seeds, mint and salt to taste.
STEP 7
Serve hot with steamed basmati rice.
NOTES
Whole garam masala is the unground spices that make up the spice mix, instead of the powdered alternative.
The chicken is served on the bone in the sauce, there’s no need to shred it unless preferred.
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