Methi Chicken Khichda (Savory Fenugreek Chicken Porridge

• Meat

  • 3 cups Chicken bone broth
  • 3/4 lb Chicken breast

• Produce

  • 300 g 2 cups thinly sliced onions
  • 2 tsp Cayenne pepper or green chilies
  • 1 2 cup split Chickpeas
  • 1/3 cup Cilantro, fresh
  • 1/2 tsp Coriander, ground
  • 1 tbsp Garlic
  • 1 tbsp Mint, dried
  • 1/2 cup Mung beans, whole
  • 1/2 cup Red lentils
  • 2 cups Tomatoes

• Condiments

  • 1 1/2 tbsp Ginger-garlic paste
  • 2 tbsp Lemon juice

• Pasta & Grains

  • 3/4 cup Basmati rice, brown
  • 1/4 cup Pearl barley

• Baking & Spices

  • 1/3 cup Fenugreek leaves, fresh
  • 1 1/2 tsp Garam masala
  • 2 pinches Red pepper flakes or turkish ground red pepper
  • 1 Salt
  • 1 Seasoning
  • 1 1/2 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Oil
  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

Found on thedeliciouscrescent.com

Description

Ingredients

• ¾ cup brown basmati rice
• ¼ cup pearl barley
• ½ cup whole mung beans
• ½ cup split chickpeas (chana dal)
• ½ cup red lentils (masoor dal)
• ¼ cup olive oil*
• 2 cups thinly sliced onions* (approx. 300 grams)
• ¾ pound chicken breast, cut in one inch pieces
• 1 ½ tablespoons ginger garlic paste
• 1 teaspoon turmeric
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 1 ½ to 2 teaspoons garam masala (Indian spice blend)
• 2 teaspoons chopped cayenne pepper or green chilies, adjust per taste
• 2 cups chopped tomatoes
• ⅓ cup chopped fresh Fenugreek leaves* or 2 tablespoons dried fenugreek leaves
• ⅓ cup chopped fresh cilantro
• 3 or more cups of chicken bone broth
• Salt, to taste
• 2 tablespoons or more lemon juice, to taste
• SEASONING
• 1 tablespoon oil (ghee - optional)
• 1 tablespoon grated garlic
• 1 to 2 tablespoons dried mint
• ½ teaspoon turmeric
• 2 pinches red pepper flakes or Turkish ground red pepper (optional)

Directions

• Place the brown rice, barley, mung beans, split chickpeas and red lentils in a cooking pot.
• Add about 5 cups of water. Bring it to a boil, lower the heat and cook it until soft. May take 30 minutes approx..
• Meanwhile, heat the oil in a large sauté pan and sauté the onions over medium heat until golden brown, which may take about 20 minutes.
• Drain the oil. Approximately 3 tablespoons of oil should be drained.
• In a cooking pot heat 1 tablespoon of oil and add the chicken. Let the water evaporate and brown the chicken pieces lightly.
• Add ginger garlic paste and stir couple minutes. Then add turmeric, cumin, coriander, garam masala and cayenne pepper and mix it. Next, add the chopped tomatoes and cook until soft.
• Then add the cooked rice/barley/lentils and mix.
• Add Fenugreek, cilantro, bone broth, half the fried onions and some salt. Bring it all to a boil. Reduce the heat to low setting and simmer it for about 20 or more minutes until well cooked. Add more broth as needed.
• Stir the lemon juice into the Methi Chicken Khichda as per taste. Adjust the consistency, salt, lemon juice and other spices to taste.
• For seasoning, heat one tablespoon of oil or ghee. Add grated garlic and stir 2 to 3 minutes until lightly toasted. Turn off the heat and add dried mint, turmeric and red pepper flakes, if you prefer. Make sure to not let the spices burn in this last step.
• Ladle the Methi Chicken Khichda into a serving bowl. Top it with the garlic-turmeric-mint-oil mixture, remaining fried onions and some fresh cilantro.
• May serve some additional lemon slices on the side with this Methi Chicken Khichda.

Nutrition