Traditional Basic Chicken Yakhni Recipe (Indian version) चिकन यखनी शोरबा (भारतीय संस्करण)

Ingredients:

• 1 kg chicken with bones (thighs, back, wings), cut into pieces

• 2 liters cold water

• 1 piece fresh ginger (5 cm), sliced

• 6 crushed garlic cloves

• 1 tablespoon fennel seeds

• 1 tablespoon coriander seeds

• 1 teaspoon cumin seeds

• 4–6 black peppercorns

• 2 green cardamoms

• 2 black cardamoms (optional)

• 1 small cinnamon stick

• 2 cloves

• 1 bay leaf

• Salt to taste

Preparation:

Place all spices (except ginger, garlic, and bay leaf) in a muslin cloth or spice ball.
In a large pot, put the chicken pieces, ginger, garlic, bay leaf, salt, and the spice pouch.
Add cold water. Bring to a boil, skim off any foam, then reduce the heat.
Simmer partially covered for about 1 to 1 hour 15 minutes, until the broth is well flavored and the chicken is cooked through.
Remove the spices and aromatics. Strain the broth if needed.

This broth is milder than lamb broth, perfect for light dishes.

Dishes that use this Indian Chicken Yakhni broth as a base:

• Chicken Yakhni Pulao
  Aromatic rice cooked in the broth with chicken pieces.

• Yakhni Shorba (clear chicken soup)
  Clear broth consumed as is, light and nutritious.

• Mild chicken curry based on Yakhni
  Light curry, often made with yogurt, using this broth as a base.

• Light chicken soup for children or convalescents
  Simple and gentle broth, ideal for fragile or recovering people.

• Chicken Khichdi
  Rice and lentils cooked together in this light broth, very digestible dish.