Follow Us
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
2
3
6
7
9