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Recipe

Chicken Yakhni

1 h 15 min · Serves 4 · Pakistani

Why make it

A clear, gently spiced chicken soup simmered with fennel, ginger, garlic and whole spices, then finished with shredded chicken and lemon. Warming, light and easy to make on a cold evening.

Serves 4

You’ll need

  • 700 g bone-in chicken pieces, skinned, washed
  • 1.6 l water
  • 1 medium onion, quartered
  • 1 tbsp fresh ginger, thickly sliced
  • 6 garlic cloves, lightly crushed
  • 1 tbsp fennel seeds (saunf)
  • 1 tbsp coriander seeds, lightly crushed
  • 1 tsp black peppercorns

+ 11 more in the full recipe
1

Step 1 of 8

Put the chicken, water, onion, sliced ginger, crushed garlic, fennel, coriander seeds, peppercorns, cinnamon, cardamom, cloves, bay leaf and green chillies into a large pot. Do not add the salt yet.
2

Step 2 of 8

Bring to a boil over medium-high heat, which takes about 10 minutes. Skim off the grey foam that rises to the top with a slotted spoon until the surface is fairly clear.
3

Step 3 of 8

Lower the heat to a gentle simmer, add the salt and cover with the lid slightly ajar. Cook for about 40 minutes, until the chicken is very tender, pulls easily off the bone and reads 74°C at the thickest part.
4

Step 4 of 8

Lift the chicken out onto a plate. Strain the broth through a fine sieve into a clean pot, pressing the onion and garlic lightly, then discard the whole spices.
5

Step 5 of 8

When the chicken is cool enough to handle, pull the meat off the bones and shred it into bite-sized pieces. Discard the bones.

The last 3 steps are in the full recipe.

Cook’s tip

Start with cold water and skim early so the broth stays clear and clean-tasting.

Ready to cook?

Chicken Yakhni

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 Get the full recipe