Delicious One Pot Butter Chicken Khichdi Recipe
Description:
Transform the beloved Butter Chicken into a comforting and flavorful one-pot wonder with our Butter Chicken Khichdi recipe. This easy, hearty dish brings together the richness of butter chicken with the comforting texture of khichdi, making it an irresistible meal for any occasion. The blend of aromatic spices, tender chicken, and fragrant rice is a treat you won’t want to miss!
Cuisine: North Indian
Course: One Pot Dish
Diet: Non-Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter (Salted) | 2 tablespoons |
| Bay leaf (Tej Patta) | 1 |
| Whole Black Peppercorns | 4 |
| Cumin seeds (Jeera) | 1 teaspoon |
| Cardamom (Elaichi) Pods/Seeds | 1 |
| Star anise | 1 |
| Cloves (Laung) | 2 |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Ginger | 2-inch piece, finely chopped |
| Green Chilli | 2, slit lengthways |
| Garlic | 6 cloves, crushed |
| Onion | 1, thinly sliced |
| Tomato | 1, finely chopped |
| Homemade Tomato Puree | ¼ cup |
| Curd (Dahi / Yogurt) | ¼ cup |
| Chicken breasts | 1 cup, cut into strips |
| Kasuri Methi (Dried Fenugreek Leaves) | 2 teaspoons |
| Salt | To taste |
| Red Chilli powder | 2 teaspoons |
| Tandoori Chicken Masala (Everest) | 2 teaspoons |
| Cumin powder (Jeera) | 2 teaspoons |
| Garam Masala Powder | 2 teaspoons |
| Rice | 1 cup, washed, soaked, and drained |
| Water | 3 ½ cups |
| Coriander (Dhania) Leaves | For garnish, finely chopped |
| Mint Leaves (Pudina) | For garnish, finely chopped |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Instructions:
-
Prepare the Chicken:
Start by washing the chicken thoroughly, draining it, and cutting it into long strips. Set aside. -
Heat Spices in Butter:
In a pressure cooker, heat 2 tablespoons of salted butter on low flame. Add the whole spices: bay leaf, cumin seeds, cardamom, star anise, cloves, and cinnamon stick. Sauté for a few seconds until they release their aroma. -
Sauté Aromatics:
Add the finely chopped ginger, crushed garlic, and slit green chilies to the cooker. Stir and cook for a few seconds. Then, add the thinly sliced onions and sauté until they turn translucent. -
Cook the Tomatoes:
Once the onions have softened, add the finely chopped tomato and homemade tomato puree. Cover and cook for 2-3 minutes, allowing the tomatoes to soften. -
Add the Spices:
After the tomatoes are cooked, mix in the spices: red chili powder, tandoori chicken masala, cumin powder, garam masala powder, and salt. Stir the mixture and cook it for another 2-3 minutes to allow the spices to release their flavor. -
Incorporate the Yogurt and Chicken:
Open the pressure cooker and turn the flame to low. Add the yogurt and chicken strips to the pot. Stir the mixture well, making sure the chicken is coated with the rich, spiced yogurt mixture. Let it cook for about 3-4 minutes. -
Add Rice and Water:
Next, add the washed and drained rice to the pot along with 3 ½ cups of water. Stir in the chopped coriander and mint leaves for added freshness. Close the pressure cooker lid. -
Pressure Cook:
Pressure cook the mixture for 3 whistles. Once done, turn off the heat and let the pressure release naturally. -
Serve:
Open the pressure cooker, fluff the Butter Chicken Khichdi gently with a fork, and serve hot. For extra richness, add a dollop of butter or ghee on top. -
Pairing:
This one-pot meal is perfect when served with a side of Tomato Onion Tadka Raita and crispy Papad for a complete and satisfying dinner experience.
Tips:
- You can use bone-in chicken pieces if you prefer a more flavorful dish, but boneless chicken breasts make for a quicker cooking time.
- Adjust the spice levels by varying the amount of red chili powder or using a milder tandoori masala if you prefer a less spicy version.
- Feel free to experiment by adding vegetables like peas or carrots to make the dish even heartier.
Enjoy the fusion of classic butter chicken and khichdi in this one-pot dish that’s perfect for busy nights or special gatherings!
