Kashmiri Nadru Yakhni with Punjabi Murgh Tawa Boti

Name: Kashmiri Nadru Yakhni with Punjabi Murgh Tawa Boti
Prep time: 10 min
Cook time: 30 min
Ingredients: 250 g Lotus Stem sliced; 200 ml Yogurt; 1 tsp Fennel powder; 0.5 tsp Dry ginger powder; 1 pinch Asafoetida; 300 g Chicken breast cubes; 1 tbsp Ginger-garlic paste; 1 tsp Kashmiri chili powder; 0.5 tsp Garam masala; 1 tbsp Mustard oil

⏱️ 10m Prep🔥 30m Cook

Primary Dish

Kashmiri Nadru Yakhni

Ingredients

• 250 g Lotus Stem sliced
• 200 ml Yogurt
• 1 tsp Fennel powder
• 0.5 tsp Dry ginger powder
• 1 pinch Asafoetida

Cooking Steps

Pressure cook lotus stem with water for two whistles.

Whisk yogurt with spices in a blender until smooth.

Simmer lotus stem and yogurt gravy on stove for five minutes.

The Perfect Pairing

Punjabi Murgh Tawa Boti

Ingredients

• 300 g Chicken breast cubes
• 1 tbsp Ginger-garlic paste
• 1 tsp Kashmiri chili powder
• 0.5 tsp Garam masala
• 1 tbsp Mustard oil

Cooking Steps

Marinate chicken with all ingredients for five minutes.

Heat oil on a flat pan or tawa.

Sear chicken on high heat until golden and fully cooked.