Chicken Khichdi

January 11, 2021
1 Rating
Photo by Chetna Makan
Author Notes

Khichdi is one of those dishes that is made in almost every Indian household, and everyone has their own style of making it. Yes, there are some "traditional recipes," but at the same time it's something that everyone puts together according to their own taste.

I grew up eating this with homemade lime pickle and yogurt—it's such a comfort meal. In this recipe, I add whole spices and chicken for stronger flavors and bite. —Chetna Makan

Watch This Recipe
Chicken Khichdi
  • Prep time 20 minutes
  • Cook time 35 minutes
  • Serves 4
  • For the chicken
  • 2/3 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons plain whole milk yogurt
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • For the khichdi
  • 2 tablespoons sunflower oil
  • 1 tablespoon salted butter
  • 1 bay leaf
  • 1 stick cinnamon
  • 4 cardamom pods
  • 1 teaspoon cumin seeds
  • 1 onion, roughly chopped
  • 1-inch piece ginger root, peeled and grated
  • 2 garlic cloves, grated
  • 2 tomatoes, roughly chopped
  • 1 cup basmati rice
  • 1 cup moong dal
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 3 ⅓ cups water
  • fresh coriander leaves, finely chopped
In This Recipe
  1. Start by marinating the chicken. Put the chicken, yogurt and all the spices in a bowl and mix to coat well. Cover and set aside.
  2. Heat the oil and butter in a pan over medium heat, add the whole spices and cumin seeds, and let them sizzle for a few seconds. Add the onions and cook for 5 minutes until they start to get some color.
  3. Next, add the garlic and ginger and cook for another minute, stirring frequently.
  4. Add the tomatoes and cook for 5 minutes until the tomatoes start to soften, then add the marinated chicken followed by the rice and lentils and mix it all well.
  5. To this, add the spices and then the boiling water. Cover with a lid and cook on low heat for 20-25 minutes until cooked.
  6. Sprinkle on the coriander leaves and serve warm with plain yogurt.

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