Authentic Kashmiri Wazwan Chicken Goshtaba | Authentic Wazwan Goshtaba | Royal Wazwan Special

#KashmiriGoshtaba #ChickenGoshtaba #Wazwan #KashmiriWazwan #AuthenticWazwan #WazwanRecipe #KashmiriFood #KashmiriRecipe #ChickenRecipe #ChickenYakhni #Yakhni #KashmiriCuisine #RoyalWazwan #TraditionalWazwan #KashmiriChicken #GoshtabaRecipe #IndianFood #NonVegRecipes #DinnerRecipe #CookWithLubna Ingredients ½ kg boneless chicken thighs 8 green cardamoms 2 black cardamoms 1 tsp salt ¼ cup salted butter 2 cups (500 g) fresh, non-sour yogurt ¼ cup oil 2-inch cinnamon 4 green cardamoms 4–5 cloves 1 black cardamom 4 peppercorns 1 tsp salt 1 tsp coriander powder 1 tsp fennel powder ½ tsp dry ginger powder 2 tsp ginger-garlic paste 2 cups (500 ml) hot water 1 medium onion (60–70 g), fried golden and made into a fine paste 1 tbsp desiccated coconut 4–5 cashews, chopped (optional) 4–5 almonds, chopped (optional) 1 tsp mint powder 2 tbsp desi ghee Cooking Time Approx. 1 hour 15 minutes, including 30 minutes resting/chilling time. Servings 5 large Goshtaba pieces — approximately 100 g each. Important Tips for Kashmiri Wazwan Chicken Goshtaba Use boneless chicken thighs: They are softer and juicier than chicken breast, which helps give the Goshtaba a tender texture. Don’t add extra spices to the chicken mixture: Cardamom, salt and butter are enough. This keeps the flavour delicate and closer to the traditional style. Blend the chicken very finely: The smoother the chicken mixture, the softer and more melt-in-mouth your Goshtaba will be. Chill the mixture for 30 minutes: This makes it easier to shape the Goshtaba balls and helps them hold their shape while cooking. For traditional mutton Goshtaba: Replace the butter with mutton fat. For 500 g mutton, approximately 100 g mutton fat can be used. Use fresh, non-sour yogurt: Sour yogurt can overpower the delicate flavour of the yakhni. Whisk the yogurt until completely smooth: This gives the gravy a silky texture. Keep stirring while cooking the yogurt: Continuous stirring is important to prevent the yogurt from splitting. Use hot water: Adding boiling-hot water helps the yakhni come together quickly. Cook the Goshtaba gently: First cook briefly on high heat so the balls set, then cover and cook on low heat to keep them tender. Don’t skip the fried onion paste: It adds body, flavour and richness to the yakhni. Desi ghee is important for aroma: Add it toward the end for a beautiful traditional-style fragrance. Serve hot: Kashmiri-style Goshtaba tastes especially good with steamed rice, though you can also serve it with naan, roti or tandoori roti.