# Chicken Akhni

Chicken Akhni is a flavorful Indian dish that can be made with chicken or meat, often served with a side of Day/Maas.

- Total time: 55 min
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- 2 onions chopped in cubes
- 4 cardamom pods
- 6 all spice balls
- cinnamon sticks
- butter
- oil
- chicken drumstick
- 2 tbsp garlic and ginger
- 2 tbsp badishap (fennel powder)
- 2 tbsp kuljana (coriander powder)
- 1.5 tbsp jira (cumin powder)
- 2 grated tomatoes
- buttermilk or mass
- 1.5 tsp turmeric
- 1 tbsp chili powder
- 3 tsp salt
- potatoes
- 0.25 tsp jira (cumin)
- 0.75 tsp sugar
- 0.25 tsp salt
- 0.75 tsp chili powder
- dania (fresh coriander)
- chilies
- 2 cups rice
- 2 cups water
- 0.5 cup water

## Instructions

1. Start with two chopped onions in cubes and add them to your pot together with four cardamom pods, six all spice balls (optional), cinnamon sticks, butter, and oil.
2. Remove the skin from the chicken drumsticks and prepare all the chicken for the pot.
3. Prepare the masala bowl by mixing two tablespoons of garlic and ginger, two tablespoons of badishap (fennel powder), two tablespoons of kuljana (coriander powder), one and a half tablespoons of jira (cumin powder), two grated tomatoes, and some buttermilk or mass. Mix everything well.
4. Once the onions in the pot are braised, add one and a half teaspoons of turmeric and one tablespoon of chili powder, then mix.
5. Add the chicken to the pot. When the chicken is semi-white, add the masala bowl mixture.
6. Rinse the masala bowl with water and add it to the pot.
7. Boil the pot on high heat and add three teaspoons of salt.
8. Once the food is boiled, remove all the cardamom pods.
9. Add the potatoes and boil until they are semi-soft.
10. While the potatoes are boiling, make the day by mixing buttermilk or mass with a quarter teaspoon of jira (cumin), three-quarter teaspoon of sugar, a quarter teaspoon of salt, three-quarter teaspoon of chili powder, chopped dania (fresh coriander), and chilies (to preference). Mix well and set aside in the fridge.
11. Once the potatoes are semi-soft (check with a knife), add two to three cups of rinsed rice to the pot.
12. Add two cups of water to ensure the rice is completely covered.
13. Cook the pot on high heat for 10 minutes and add some chopped coriander (dania).
14. After 10 minutes, lift around the pot without stirring to prevent breaking the potatoes and chicken.
15. Put foil on the pot and allow it to cook for a further 10 to 15 minutes, then lift again.
16. Lower the heat to medium, add half a cup of water, and allow it to cook for a further 10 to 15 minutes on low steam heat for the final lift.

## Equipment

- pot
- knife
- foil

## Tips

- Do not stir the pot too often after adding rice to prevent potatoes and chicken from breaking.
- Rinse out the masala bowl with water and add it to the pot to avoid waste.
- If you don't have allspice balls, it's optional to skip them.

## Source

- Original video: https://vt.tiktok.com/ZSuNkcfPP/
- Recipe page: https://www.cliprecipe.com/recipe/1d2c5332-efba-470b-beac-c1453a2ea347
- Extracted: 2026-03-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt