This delicious golden elixir, Chicken yakhni, or chicken broth, is the Pakistani/Indian version of comfort food at its best. Simple to make and deeply nourishing, this aromatic broth is perfect for boosting immunity. Enjoy it on its own in a cup with lemon or use it as a base for other dishes—this recipe also includes Instant Pot instructions and easy variations.
Yakhni is usually made in a South Asian house when we want something hot and soothing (or when one of us is sick, so the whole house drinks it, iykyk). Use this broth as a base for my Hot and Sour Soup recipe, or add it to pea pulao (matar pulao) for added nutrition.
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Ingredients
The ingredients used here are super basic. Let me walk you through some key points and substitutes.
- Chicken – The best options of chicken here are going to be bone-in chicken or leftover rotisserie chicken carcass. The bones add flavor and nutrients to the broth. Chicken wings are a great option, too. I don’t recommend broth made from boneless chicken; you’ll get the broth, but lose the depth of flavor provided by the bones.
- Whole spices – The bay leaf, garlic, black peppercorns, and red chilies are all essential for flavor and aroma. The bay leaf and garlic help in combating the raw poultry smell.
- Onion – Use any that you have at hand, yellow, white or red.
- Vinegar – This helps in breaking down the collagen from the chicken and releases more nutrients into the broth. I suggest white vinegar for this recipe, but feel free to use your favorites.
See the recipe card for full information on ingredients and quantities
Substitutions
- Black peppercorns – Use crushed black pepper or powdered black pepper
- Whole red chilies – Use crushed red chili flakes or powder.
Instructions
I’ve put together all the steps in a simple pictorial for you to see how easy this is to make.
Step 1: Add the chicken to a stock pot and turn on the heat to medium.
Step 2: Sear the chicken in the pot until the surface becomes white and most of the water from the chicken has evaporated.
Step 3: Add all the whole spices and onion.
Step 4: Add water and vinegar. Turn the heat to high and allow the water to start boiling.
Step 5: Skim the froth and impurities off the top with the tea strainer or slotted spoon.
Step 6: Reduce the heat to low, cover the broth, and let it simmer for 2 hours or more.
Note: Searing the chicken first (with or without oil) in the pot reduces the froth or scum that rises to the surface.
How to serve Chicken Yakhni
Chicken Yakhni is traditionally served hot in cups with black pepper and salt sprinkled, along with a lemon wedge on the side. Another way to serve it is in a bowl, with the chicken pieces added back to it as a whole or shredded, garnished with cilantro, black pepper, lemon, and salt. It is also used in pulaos or in recipes that call for chicken stock, such as soups.
Here are some amazing recipes you can use Chicken Yakhni in:
- Use to cook the rice in Shahi Chicken Pulao.
- Use in place of water in Pea Pulao (Matar Pulao)
- Use as a base for Chicken Hot and Sour soup.
- Use as the base for Chicken Corn Soup
- Use in place of water in Spicy Lentil Oats porridge (khichdi)
Expert Tips
- If you’d like a deeper flavor, sear the chicken in a tablespoon of oil first and get the surface browned instead of stopping at white. Then add the rest of the ingredients. This will give you a deeper flavor.
- Chicken with skin-on has healthy fats and releases more flavor.
- Allowing the broth to simmer at the lowest possible heat at the longest possible time (4-6 hours) is the best way to develop flavor.
- For a quicker version, follow the Instant Pot instructions.
Storage
Strain your yakhni through a fine colander or a muslin cloth. Use the chicken pieces and shred the chicken to use with this soup or for other recipes. When the yakhni cools down, it forms a layer of fat on the top, which can be removed if you want.
The yakhni can be stored in the fridge for a week easily. If you’d like to consume it later, best to freeze it. It can last in the freezer for up to 2 months.
Variations
I’ve given you the most basic and easiest chicken broth to whip up. You can use this broth as a base for Pakistani recipes as well as Asian and Western cuisine. There are so many variations and fun things you can do with it. Here are some great options for you to try.
- Deeper flavor – Sear the chicken and caramelize the onions in 1 tablespoon of oil before adding the remaining ingredients. Seal in the chicken juices and brown its surface. This will create a much deeper and richer flavor.
- Vegetables – Add celery, carrots, or cauliflower to turn this broth into a chicken vegetable broth and make it more nutritious.
- Spicier – Add red chili flakes, and crush black pepper to give your broth a spicy kick.
- Flavor – Add other aromatics like fennel seeds, cumin seeds, and green cardamom.
Frequently Asked Questions
Absolutely! Use the same exact recipe to make broths of your favorite meats like beef, mutton, or lamb. Make sure to sear the meats in a tablespoon of oil and allow all the water from the meats to evaporate before proceeding with the recipe.
The key difference is that stocks are made from bones and require longer cooking time, and broths are made with meat/vegetables and require a comparatively shorter cooking time. Yakhni uses both broth and stock words interchangeably. You can make yakhni from bones alone and from bone-in meat too. But generally, all yakhni is simmered for a long period of time.
For me, in essence, all homemade food is better than store-bought. You are bypassing preservatives and DNAs of multiple animals at once, since large batches of broth are made from larger batches of bones. Plus ofcourse, you can control the quality of your ingredients and the sodium content you’d like in your food.
When you heat your chicken broth, it may taste sour or smell funky or rancid. Or you might see air bubbles or discolorations in the clear liquid. That’s when you know you have to toss your batch. Fresh broth is clear, smooth, and smells savory.
More Recipes like this
Here are some more comfort food recipes on the blog:
Do you have any questions? I’m happy to help! And of course, If you try this recipe, I’d loveeeee to see it or simply hear about it! Hit me up in the comment section below and I’ll get back to asap! Happy Cooking!
Chicken Yakhni or Broth
Ingredients
- 500 gm Bone-in Chicken see notes
- 4 whole Bay leaf dried or fresh
- 4 cloves Garlic
- 4 whole Dried red chili
- 1 medium onion cut in half
- 10 whole black peppercorns
- 1 teaspoon salt or to taste
- 1 tablespoon white vinegar
- 4 Litres Water
Instructions
Stove Top Instructions
- Place your chicken in a 5-liter stockpot or any deep saucepan with a lid. Turn on the heat at medium-low and allow the chicken to release some of its liquid. Saute for 2 to 3 minutes of until the chicken surface turns white.
- Add all the remaining ingredients in the pot and allow the water to come to a boil.
- Now use a skimmer or a strainer to improve any impurities or froth that comes up to the surface.
- Cover the pot with a lid and reduce the heat to low. Let this chicken broth simmer for 1 to 2 hours. You can leave it for longer if you have the time.
Instant Pot Instructions
- Chuck all the ingredients directly in the inner pot of the pressure cooker. Pour the water over the scraps. You can add more water, but DO NOT let the water reach above two-thirds of the way full.
- Place the lid on the Instant Pot with the vent knob pointed towards "sealed".
- Select the high pressure cook function and set it for 1 hour.
- Once cook time has elapsed, turn off the Instant Pot and allow the pressure to release naturally for 20 minutes. Quick-release any remaining pressure manually.
- Carefully lift the lid, allowing the steam to escape away from you.
To Serve
- Yakhni (broth) is traditionally enjoyed as a hot, clear soup, often sipped from cups. When serving it as a drink, add lemon wedges along with a sprinkle of black pepper and salt.
- If serving the yakhni with chicken, shred the cooked chicken from the recipe, return it to the broth, and finish with vinegar and black pepper.
- Use it in place of broth/stocks in other recipes.
Storage
- To store the broth for later use, strain it through a fine sieve and allow it to cool completely. Transfer the cooled broth to airtight containers and refrigerate or freeze as needed.
- The cooked chicken can be shredded and stored separately or left in the broth. the broth can be used in any recipe that calls for chicken stock or broth.
Notes
- Chicken – Use bone-in chicken to create a rich, nutrient-dense broth. Use the whole chicken carcass for this recipe. The cut of your chicken doesn’t matter. You can also use the bones of your leftover rotisserie chicken. You can skip the searing step if you are using it and start with step two.
- The broth can last for a week in the fridge and upto 2 months in the freezer.
- For variations, you can add vegetables of your choice or other spices like fennel seeds, cumin seeds, or green cardamom.
Questions? Thoughts? Leave them below