Kokur Yakhni, with its tender chicken pieces immersed in a yogurt-based curry, flavored with fennel and dry mint, epitomizes the sophistication of kashmiri cuisine. Yogurt plays a pivotal role in the preparation of Yakhni. It adds a creamy texture and tangy flavor to the dish. Before cooking, its essential to use room temperature yogurt and whisk it well to ensure a smooth consistency. The addition of egg white further contributes in preventing curdling, resulting in a velvety and rich curry. Cooking the yogurt on high heat stirring continuously until the yogurt comes to a boil also helps t prevent the yogurt from curdling. One of the standout features of Kokur Yakhni is its captivating aroma. The slow cooking process, infusion of whole spices like bay leaves, cloves and cardamom and the richness of yogurt create a fragrance that is nothing short of enchanting. Use of Kashmiri Praan paste takes this dish to the next level. Kashmiri Praan is the wild onion or shallot are a fantastic alternative to regular onions. Praan has its own distinctive flavour and is widely used as a condiment in the preparation of soups, meats and salads. Praan is highly relished in Kashmiri kitchens and the world famous Wazwan is incomplete without the use of praan. Praan is mostly used as a paste and is entirely natural and devoid of any additions, chemicals or preservatives. Praan paste is made by frying the shallots and then making paste. But if Praan paste is unavailable, regular shallots or onions can be substitutes. Simply fry them and blend them into a paste for a delicious alternative.