Wazwan-Style Chicken Yakhni with Cloves and Fennel
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 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.
Ingredients
- 1 lb chicken thighs, bone-in and skin removed
- 6 cups water
- 2 tsp fennel seeds
- 5 green cardamom pods
- 6 cloves
- 1 tsp black peppercorns
- 1 inch piece ginger, sliced
- 1.5 tsp salt
- 1 medium (120 g) onion, quartered
- 1 tbsp fresh coriander leaves for garnish
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Remove chicken thighs and strain the broth through a fine sieve to discard solids, returning the clear broth to the pot.
- Step 5: Shred the chicken meat and return it to the broth, heating gently for 5 minutes.
- 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.
Frequently asked questions
How long does Wazwan-Style Chicken Yakhni with Cloves and Fennel take to make?
Total time is about 60 minutes (10 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Wazwan-Style Chicken Yakhni with Cloves and Fennel?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep water from drying out.
Can I substitute ingredients in Wazwan-Style Chicken Yakhni with Cloves and Fennel?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Wazwan-Style Chicken Yakhni with Cloves and Fennel for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Wazwan-Style Chicken Yakhni with Cloves and Fennel?
Indian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
