Equipment
Ingredients
Broth Base
- 1 whole chicken, skin-on, cut into 8 pieces
- 2500 ml water, cold
- 1 yellow onion, halved crosswise, skin unpeeled
- 30 g fresh ginger, sliced into thick coins, unpeeled
- 6 garlic, smashed, unpeeled
Whole Spices
- 1 cinnamon stick
- 5 g black peppercorns
- 5 g cumin seeds
- 5 g coriander seeds
- 2 black cardamom pods
- 5 green cardamom pods, lightly crushed
- 4 whole cloves
- 15 g kosher salt
Finish and Garnish
- 15 g fresh cilantro, finely chopped
- 2 green chiles, thinly sliced
- 30 ml lemon juice, freshly squeezed
Nutrition (per serving)
Method
Place the halved onion, cut-side down, directly on a medium-high gas burner or under a broiler. Cook until the cut surface is deeply blackened and charred. Set aside.
In a large stockpot, combine the chicken pieces, charred onion, sliced ginger, smashed garlic, cinnamon stick, black peppercorns, cumin seeds, coriander seeds, black cardamom, green cardamom, cloves, kosher salt, and cold water.
Place the stockpot over medium-high heat and bring the liquid to a gentle boil. As it begins to boil, use a spoon or fine skimmer to remove any gray foam or impurities that rise to the surface.
Reduce the heat to low so the surface of the water barely bubbles. Partially cover the pot and gently simmer for 1 hour and 15 minutes, until the chicken is completely tender and falling off the bone.
Carefully remove the chicken pieces from the broth using tongs and transfer them to a plate to cool slightly. Strain the broth through a fine-mesh strainer into a clean pot or large bowl. Discard the spent whole spices, onion, garlic, and ginger.
Once the chicken is cool enough to handle, remove and discard the skin and bones. Shred the meat into bite-sized pieces and return the shredded chicken to the strained broth.
Place the pot back over medium heat and warm the soup until it reaches a gentle simmer, ensuring the chicken reaches a safe internal temperature of 74°C/165°F. Remove from heat and stir in the fresh lemon juice, sliced green chiles, and chopped cilantro right before ladling into bowls.
Chef's Notes
- Charring the onion before adding it to the pot is a technique borrowed from both classic stock-making (oignon brûlé) and South Asian rustic cooking. It contributes a deep golden color and a subtle smoky sweetness that balances the robust spices.
- Do not discard the golden layer of fat that floats to the surface of the finished yakhni. Since many spices are fat-soluble, that layer contains a massive concentration of the essential oils from the cumin, cardamom, and coriander.
- Using cold water to start the broth is vital. It allows the collagen in the chicken bones and joints to break down slowly as the water heats up, creating a more viscous, lip-smacking texture.
Storage
Refrigerator: 4 days — Store chicken and broth together in an airtight container. The fat will solidify on top; do not discard it until ready to reheat, as it preserves freshness.
Freezer: 3 months — Freeze in individual portions. Leave space at the top of containers for liquid expansion.
Reheating: Gently simmer on the stovetop until heated through, ensuring chicken reaches 74°C/165°F. Add fresh lemon and cilantro after reheating.
