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Instant Pot Kashmiri Chicken - Yakhni - Yogurt Curry

Shilpa
Yakhni is delicious, exotic and super easy to make.
Prep Time 5 mins
Cook Time 35 mins
Yogurt at room temperature (the total cooking time excludes this one hour time that you need to keep the yogurt out of the refrigerator) 1 hr
Total Time 40 mins
Course Main Course
Cuisine North Indian
Servings 4

Ingredients
  

Instructions
 

Prep

  • Keep the yogurt in a bowl out of the refrigerator for an hour until it reaches room temperature. When at room temperature, whisk it well with a spoon. Then add the rice flour.
  • Whisk the yogurt and rice flour with a spoon for about a minute or two until it is well blended. Keep it aside.
  • Chop the chicken roughly into 2 to 3 inch pieces. 

Cook

  • Select sauté on the instant pot and adjust to normal.
  • Add 3 tbsp oil to the pot. 
  • In about 30 seconds, add the cloves, bay leaf, cinnamon stick, black cardamom pods, green cardamom pods, and asafoetida. Stir
  •  In about 30 seconds, add the chopped chicken.
  • Sauté for about 3 to 4 minutes to eliminate the pink color. Keep stirring
  • Add water, ground fennel, ground ginger, salt, and mix well.
  • Scrape off the sides and bottom to make sure nothing is stuck on the sides or bottom. Press cancel.
  • Secure the lid on the pot and close the pressure-release valve.
  • Select manual and cook at high pressure for 6 minutes.
  • When cooking is complete, use quick release to depressurize. Open the lid. Select sauté.
  • Add the whisked yogurt mixed with rice flour slowly (one spoon at a time) to the pot mixing it continuously. This step is key. Add one large spoon of yogurt/rice flour mix and mix it in the gravy for about a minute. Then another spoon and stir again for up-to a minute. Keep doing this until you run out of the yogurt/rice flour mix. The continual mixing will prevent curdling of the yogurt.
  • When you are done adding all the yogurt mix, add garam masala and dried fenugreek leaves. Stir and let it sauté for about 3 to 5 minutes until the gravy thickens. Yakhni has a lot of gravy but the yogurt will thicken it. Keep stirring occasionally. 
  • Meanwhile, in a pan turn on medium-heat and add one tablespoon oil. Add cumin seeds and let them splutter. Turn of the heat and add the oil and cumin seed mix to the gravy in the pot.
  • Press cancel after 3 to 5 minutes of sauteing. If you want more gravy stop at the 3 minute mark, if you want less stop at the 5 minute mark.
  • TWhen cooking is complete, use quick release to depressurize. Discard the bay leaves.

Notes

  • This recipe has been tried on a 6-quart instant pot. The proportions may vary depending on the size of the instant pot you choose to use.
  • Most of the spices/ingredients are available in the Indian grocery store or on Amazon.
Keyword Instant Pot Chicken Curry, Instant Pot Chicken Yakhni, Instant Pot Indian Chicken Curry, Instant Pot Kashmiri Chicken Curry, Instant Pot Kashmiri Yakhni, Instant Pot Yogurt Chicken Curry, Kashmiri Yakhni, Yakhni