Khichdi fit for kings

Pushpesh Pant

Marriages, they say, are made in heaven. However, when it comes to marriage of flavours, no one can compete with the ingenuity of fusion artistes at the eateries at Cyber Hub in Gurgaon. Recently, we came across this delight that warmed the cockles of our heart. Not very long ago, our good old khichdi made an abortive bid to be crowned the national dish of India. And who can dispute that butter chicken has worked its way to the hall of fame largely on popular vote. It is the most ordered dish (along with daal makhni) at both roadside dhabas and high-end fine dining restaurants. The twain meets on a plate here to win new laurels. Best of all, you can prepare butter chicken as you wish or utilise leftover murgh makhni. Interestingly, lentils, an essential ingredient in any khichdi, are dispensed with in this version without any loss.

Method

Boil rice in two cups of water till almost done. Prepare a marinade with powdered spices and salt mixed with yogurt along with ginger-garlic paste. Apply this evenly to the chicken and keep aside for an hour.

Heat butter in a pan and add the chicken (without the marinade, saving it for later use). Stir fry briskly for a couple of minutes to sear and seal in the juices. Then add tomato puree with the reserved marinade. Add the rest of the butter.  Cook on medium flame for about 10 minutes or till done.

Place a layer of butter chicken in a pan and top it with a layer of rice. Repeat the process till all the stuff is used. Mix well, sprinkle kasoori methi on top, cover and simmer for four to five minutes. 

Enjoy the khichdi that is fit enough to be put before a king!

Butter chicken khichdi

Ingredients

Boneless chicken (cut into bite-sized pieces) 400g

Butter 100g

Thick cream   50 ml

Tomato puree 1 cup

Garlic-ginger paste 1tsp

Thick curd (not sour)   3 tbsp

Kashmiri red chilli powder               1 tsp

Cumin powder   1/2 tsp

Coriander powder   1 tsp

Kasuri methi (crumbled)               1 tsp

Salt and sugar To taste

Rice (picked, washed and soaked for 30 minutes) 1 cup