A rich and hearty one-pot meal where tender shredded chicken is slow-cooked with a blend of lentils and broken wheat. This Mughlai classic is fragrant with spices and garnished with crispy fried onions and fresh herbs.
Prep45 min
Cook120 min
Soak360 min
Servings6
Serving size: 1 serving
483cal
31gprotein
51gcarbs
Ingredients
1 cup Broken Wheat (Also known as dalia or lapsi)
0.25 cup Chana Dal (Split Bengal gram)
2 tbsp Urad Dal (Split black gram, skinless)
2 tbsp Moong Dal (Split yellow lentils)
2 tbsp Masoor Dal (Red lentils)
2 tbsp Basmati Rice
500 g Boneless Chicken (Cut into 2-inch pieces, thigh or breast)
Aromatic, protein-packed Chicken Khichda, pure comfort food that's also energy-giving.
This marwari dish is perfect for lunch. With 482.94 calories and 30.63g of protein per serving, it's a nutritious choice for your meal plan.
18gfat
3 pcs Green Chili (Slit lengthwise)
0.5 cup Curd (Whisked until smooth)
1 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to taste)
2 tsp Coriander Powder
1 tsp Garam Masala
1 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom
1 cup Vegetable Oil (For frying onions)
3 tbsp Ghee (Divided use)
2.5 tsp Salt (Or to taste)
0.25 cup Mint Leaves (Fresh, chopped for garnish)
0.25 cup Coriander Leaves (Fresh, chopped for garnish)
1 inch Ginger (Cut into fine juliennes for garnish)
1 pcs Lemon (Cut into wedges for serving)
Instructions
1
Soak Grains and Lentils
In a large bowl, combine the broken wheat, chana dal, urad dal, moong dal, masoor dal, and basmati rice.
Rinse the mixture under cold running water 3-4 times until the water runs clear.
Soak the mixture in ample water for a minimum of 6 hours, or preferably overnight. This is crucial for a soft texture.
2
Prepare Crispy Fried Onions (Birista)
Heat 1 cup of oil in a wide, heavy-bottomed pan (kadai) over medium-high heat.
Add the thinly sliced onions and fry, stirring occasionally, for 15-20 minutes until they are evenly golden brown and crisp.
Be watchful towards the end to prevent burning. Once golden, immediately remove with a slotted spoon and spread on a paper towel to drain excess oil. They will become crispier as they cool.
Set aside the birista. You can reserve 2-3 tablespoons of the flavorful onion-infused oil for cooking the chicken.
3
Cook the Chicken
In a large pressure cooker or heavy-bottomed pot, heat 2 tablespoons of ghee over medium heat.
Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-40 seconds until fragrant.
Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw smell disappears.
Add the chicken pieces and sear for 5-7 minutes until they are lightly browned on all sides.
Stir in the spice powders: coriander powder, red chili powder, and 1/2 tsp of the turmeric powder. Add 1.5 tsp of salt. Cook for 1 minute.
Lower the heat, add the whisked curd and about 1/4 cup of the fried onions (birista). Stir continuously for 3-4 minutes until the oil begins to separate from the masala.
Pour in 2 cups of water, bring to a boil, then cover. Pressure cook for 3-4 whistles or cook in a covered pot for 20-25 minutes until the chicken is fall-apart tender.
Once the pressure releases naturally, carefully remove the chicken pieces. Shred the meat using two forks, discarding any bones. Reserve the gravy in the cooker.
4
Cook the Grains and Lentils
Drain the soaked grain and lentil mixture completely.
Add the drained mixture to the pressure cooker containing the leftover chicken gravy.
Add the remaining 1/2 tsp turmeric powder, 1 tsp salt, and 5 cups of fresh water. Stir well to combine.
Secure the lid and pressure cook on medium heat for 7-8 whistles, or for about 30 minutes, until the mixture is completely soft and mushy.
Allow the pressure to release naturally before opening the lid.
5
Combine and Blend (Ghotai)
Open the cooker to find a thick, porridge-like mixture. Add the shredded chicken back into the pot.
Using a traditional wooden masher (ghotni) or an immersion blender on low speed, begin to mash and blend the mixture. This process is called 'ghotai'.
Blend in short bursts for 2-3 minutes. The goal is to break down the grains and integrate the chicken, creating a coarse, fibrous texture. Do not over-blend into a smooth paste.
Stir in the garam masala powder and check for seasoning. Add more salt if needed.
6
Final Simmering
Place the pot on low heat and let the khichda simmer for 20-25 minutes. Stir frequently and scrape the bottom of the pot to prevent it from sticking and scorching.
The khichda will thicken considerably during this time. If it becomes too thick for your liking, add a splash of hot water to adjust the consistency.
This slow simmering step is essential for melding the flavors together.
7
Garnish and Serve
Ladle the hot chicken khichda into serving bowls.
In a small pan, heat the remaining 1 tablespoon of ghee for tempering.
Garnish the khichda generously with the crispy fried birista, chopped mint leaves, coriander leaves, and ginger juliennes.
Pour the hot ghee over the garnish just before serving.
Serve immediately with lemon wedges on the side for squeezing over.