Wazwan-Style Chicken Yakhni with Cloves and Fennel

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant Kashmiri chicken broth simmered with whole spices like cloves and fennel seeds, producing a light yet deeply flavorful soup typical of the traditional Wazwan feast. This Indian-inspired chicken recipe, ready in about 60 minutes, pairs water, fennel seeds, green cardamom pods for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 50 min Serves 4 Indian cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 1 lb bone-in, skinless chicken thighs in a large pot with 6 cups water over medium-high heat and bring to a gentle boil.
  2. Step 2: Add 2 tsp fennel seeds, 5 green cardamom pods, 6 cloves, 1 tsp black peppercorns, 1-inch sliced ginger, 1.5 tsp salt, and 1 medium quartered onion to the pot.
  3. Step 3: Reduce heat to low and simmer uncovered for 45 minutes, skimming any foam off the surface occasionally, until the chicken is cooked through and the broth is aromatic.
  4. Step 4: Remove chicken thighs and strain the broth through a fine sieve to discard solids, returning the clear broth to the pot.
  5. Step 5: Shred the chicken meat and return it to the broth, heating gently for 5 minutes.
  6. Step 6: Ladle the yakhni into bowls and garnish with 1 tbsp chopped fresh coriander leaves before serving with steamed rice or as a comforting soup.

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