Chicken Yakhni recipe.

A simple and flavorful chicken yakhni (chicken broth) recipe.

Chicken yakhni broth with tender chicken, ginger, garlic, onion, and aromatic whole spices, served hot in a bowl.

Ingredients

• 500 g chicken (bone-in pieces preferred)

• 1 medium onion, halved

• 8–10 garlic cloves

• 1-inch piece ginger, sliced

• 1 tsp whole black peppercorns

• 1 tsp cumin seeds

• 2 bay leaves

• 2–3 green cardamoms

• 1 black cardamom (optional)

• 1 small cinnamon stick

• 2–3 cloves

• 1 tsp coriander seeds

• 1½–2 liters water

• Salt to taste

• Fresh coriander leaves (for garnish)

Instructions

1. Wash the chicken thoroughly.

2. In a large pot, add the chicken, onion, garlic, ginger, and all the whole spices.

3. Pour in the water and add salt.

4. Bring to a boil over medium-high heat.

5. Skim off any foam that rises to the surface for a clear broth.

6. Reduce the heat and simmer for 45–60 minutes, until the chicken is tender and the broth is flavorful.

7. Strain the broth if you want a clear yakhni. You can shred the cooked chicken and add it back to the broth or use it in another dish.

8. Garnish with fresh coriander and serve hot.

Optional variations

• Add a squeeze of lemon before serving.

• Sprinkle freshly ground black pepper for extra warmth.

• For a richer taste, simmer a little longer (up to 90 minutes).

Chicken yakhni can be enjoyed on its own as a nourishing soup or used as the base for dishes like chicken pulao, yakhni pulao, or yakhni soup with noodles or rice.