Chicken Yakhni || Yakhni Soup
|| Chicken Yakhni Soup with step by step
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Chicken Yakhni soup is a highly popular street-style soup that is often served with boiled eggs during the winter months. However, while this soup may be delicious, it is not always the healthiest or most hygienic option. As an example, I have personally witnessed a street vendor making more than 60-70 small bowls of soup using only 500g of chicken. This raises concerns about the purity and healthiness of the soup being served.
I have adapted a method for making street-style chicken yakhni soup while ensuring cleanliness and complete nutrition. Chicken yakhni is the perfect soup to soothe anyone with a cough or cold, and this beginner's recipe will give you all the warmth you need to fight off the cold weather. With just a handful of ingredients, this chicken yakhni recipe is easy to make. It's ideal for preparing for the winter months ahead.
Here are the ingredients typically used in
chicken yakhni soup:
Country chicken: Usually, street food vendors use farm chicken to make yakhni soup. However, if you're looking for a unique and healthy taste in your yakhni, you should try my recipe that uses country chicken. Country chicken is the best option for yakhni soup as it keeps you warm and helps to boost your immunity levels during winter, especially for elderly people.
Butter: For those with health issues, butter can be replaced with olive oil in this recipe.
Turmeric Powder: Using turmeric powder in yakhni brightens and detoxifies the body due to its anti-inflammatory and antioxidant properties that relieve bone pain.
Salt: Based on personal experience, I suggest using plain rock salt or sea salt instead of refined salt as it can harm both mental and physical health.
White pepper: White pepper powder has a milder taste compared to black pepper, but can still enhance flavor in recipes.
Spiced Infusion: I prepared the spiced infusion with cloves, fennel, green cardamom, onion, coriander, cinnamon stick, black peppercorns, bay leaf, and ginger piece to flavor the chicken yakhni.
Ginger garlic paste: Using fresh ginger garlic paste in yakhni enhances the taste.
Crushed black pepper: If you want to enjoy a delicious and aromatic chicken yakhni soup, it is important to use freshly crushed black pepper instead of stale powder.
Boiled eggs: One of the best dishes to have during cold weather is yakhni soup. Adding eggs to it can further enhance its warming effect on your body.
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How to make chicken Yakhni soup?
To prepare a spice infusion for chicken, take a large piece of muslin cloth and add whole spices such as coriander seeds, black peppercorns, cinnamon sticks, bay leaves, cloves, green cardamom, fennel seeds, and a piece of ginger.
To boil eggs easily, take a saucepan and fill it with water. Add one teaspoon of salt to the water. Put the eggs in the pan and place it on high-medium flame. Boil the eggs for 10-15 minutes. Once boiled, turn off the flame and transfer the eggs to a bowl of cold water.
Crack the shells of the boiled eggs from
outside and put them back into the cold water. This method makes it easier to
peel off the eggshells without damaging the egg.
Add
spices such as salt, white pepper powder, and turmeric powder. Stir well to
combine and bring it to a boil. Then, put the spice infusion into the pot. Keep
the flame at medium-low and cover the pot. Cook for around 1-2 hours.
You
will notice that the water gets reduced to half and the aroma also rises. Now,
take the spice infusion out of the yakhni by squeezing it well and then discard
it. At this stage, you can adjust the salt if needed.
Fill a bowl of chicken yakhni soup with boiled eggs.
Chicken Yakhni soup is a highly popular street-style soup that is often served with boiled eggs during the winter months.
Ingredients:
- 500g, desi chicken
- 1.5 liter or so, water
- salt to taste
- 1 tsp, white pepper
- 1 tbsp, butter
- 1 tbsp, ginger garlic paste
- 1/3 tsp, turmeric powder
- crushed black pepper as required for sprinkle
- 1.5 tbsp, coriander
- 1 tsp, black peppercorns
- 1 inch, cinnamon stick
- 1 big, bay leaf
- 2 pcs, cloves
- 1 pod, green cardamom
- 1/4 tsp, fennel seeds
- 1 medium-size, onion slices
- 1 inch, ginger pcs
How
to Make Chicken Yakhni Soup?
Preparing Muslin Bag: To prepare a
spice infusion for chicken, take a large piece of muslin cloth and add whole
spices such as coriander seeds, black peppercorns, cinnamon sticks, bay leaves,
cloves, green cardamom, fennel seeds, and a piece of ginger. Tie the cloth
tightly to prevent the spices from escaping while the chicken is cooking.
Alternatively, you can use a seasoning infuser ball. Set the spice infusion
aside until ready to use.
Boiling the eggs: To boil eggs easily,
take a saucepan and fill it with water. Add one teaspoon of salt to the water.
Put the eggs in the pan and place it on high-medium flame. Boil the eggs for
10-15 minutes. Once boiled, turn off the flame and transfer the eggs to a bowl
of cold water. Crack the shells of the boiled eggs from outside and put them
back into the cold water. This method makes it easier to peel off the eggshells
without damaging the egg.
Preparing yakhni Soup: To prepare the country chicken broth,
take a medium-sized pot and add a little butter or oil of your preference to
it. Heat the pot and add the washed country chicken to it. Roast the chicken
with butter for a minute. Next, add 1 tbsp of ginger garlic paste and keep
roasting until it changes color. Once done, pour 1.5 liters of water into the
pot and stir well.
Add
spices such as salt, white pepper powder, and turmeric powder. Stir well to
combine and bring it to a boil. Then, put the spice infusion into the pot. Keep
the flame at medium-low and cover the pot. Cook for around 1-2 hours.
You
will notice that the water gets reduced to half and the aroma also rises. Now,
take the spice infusion out of the yakhni by squeezing it well and then discard
it. At this stage, you can adjust the salt if needed.
Serving tip: Fill
a bowl of chicken yakhni soup with boiled eggs. Sprinkle crushed black
peppercorns and serve hot.
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