Masaledar Chicken Khichdi Recipe

About this recipe

Masaledar Chicken Khichdi is the perfect blend of comfort and nutrition for breakfast. This Indian-inspired dish combines tender chicken, protein-packed lentils, and aromatic spices with long-grain rice to create a hearty, one-pan meal. The use of ghee adds richness, while fresh coriander provides a burst of freshness to complement the warm spices. With 33g of protein per serving, this dish supports muscle recovery and keeps you energized throughout the day. Ready in just 35 minutes, it’s ideal for busy mornings or meal prep. Serve it warm for a satisfying start to your day or pack it for a post-workout refuel. Whether you're looking for a family-friendly option or a gym-ready breakfast, Masaledar Chicken Khichdi checks all the boxes.

Ingredients

• 450 g Abis Pro Chicken Breast Cubes
• 1 kg Rice
• Pcs Balaji Moong Dal
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• 1 pack (100 g) Everest - Ginger Garlic Paste
• medium Chilli Green Long
• 20 g Turmeric Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• - Red Chilli Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 200 ml Ghee
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash the rice and moong dal thoroughly and soak them in water for 20 minutes.
2. 2. Heat ghee in a large pan or pressure cooker and add cumin seeds. Let them crackle for a few seconds.
3. 3. Add finely chopped onions and sauté until golden brown, stirring frequently to avoid burning.
4. 4. Stir in the ginger-garlic paste and sauté until the raw aroma disappears, about 1 minute.
5. 5. Add chopped tomatoes and cook until they become soft and the oil starts to separate, stirring occasionally.
6. 6. Mix in turmeric powder, red chili powder, and salt, stirring well to coat the onion-tomato mixture with spices.
7. 7. Add the diced chicken pieces and green chilies, cooking until the chicken turns white and starts to brown slightly.
8. 8. Drain the soaked rice and moong dal, then add them to the pan. Mix well with the chicken and spices.
9. 9. Pour water into the pan and stir to combine. Bring the mixture to a boil over medium heat.
10. 10. Cover and cook on low heat for 20 minutes, or until the rice and dal are soft and fully cooked.
11. 11. If using a pressure cooker, cook for 2 whistles and then allow the pressure to release naturally.
12. 12. Open the lid and fluff the khichdi gently with a fork. Adjust salt if necessary.
13. 13. Garnish with freshly chopped coriander leaves for a burst of flavor and color.
14. 14. Serve warm and enjoy the hearty, spiced chicken khichdi for a protein-rich start to your day.