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    Featured Post » Recipes

    Murgi Khichuri | Chicken Khichuri

    Published: Nov 3, 2020 · Modified: Nov 25, 2024 by Debjani · This post may contain affiliate links · Leave a Comment

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    Are you wondering why I am sharing the recipe of Murgi Khichuri aka Chicken Khichuri just after the recipe of Bhuni Khichuri? The reason is quite simple. These days we are mainly living on one-pot meals, especially dishes that can be cooked in a pressure cooker within no time. After the marathon pujo cooking, I am taking a break. I mostly am cooking simple dishes after returning from the office. A simple Murgir Mangshor Khichuri works best when we crave a non-vegetarian simple meal.

    %Murgi Khichuri Recipe Debjanir Rannaghar
    Jump to:
    • Murgi Khichuri aka chicken Khichuri in a Pressure Cooker!
    • Murgir Manghsor Khichuri, is a perfect one-pot meal!
    • Recipe Card
    • Easy one-pot meal recipes from Debjanir Rannaghar!

    Murgi Khichuri aka chicken Khichuri in a Pressure Cooker!

    %Murgi Khichuri

    Let me tell you, this is not an elaborate khichuri recipe. In this post, I am not sharing the recipe for rich Bangladeshi Murgi Khichuri or our favorite Mangsher Khichuri with mutton mince. Instead, this is a simple recipe that I follow whenever I have a few chunks of chicken available at home and I am not in the mood to cook an elaborate meal.

    Murgir Manghsor Khichuri, is a perfect one-pot meal!

    %recipe Debjanir Rannaghar

    I improvised this recipe of Bengali Murgir Khichuri when I was in Bihar. I used to cook this and many one-pot meals back then after returning from the office including pish pash and kedgeree. A few chunks of chicken, Red Lentil aka Masoor Daal, and Gobindobhog rice along with a few spices are what you need to make this. The recipe does not require lengthy marination time and I mostly marinate the chicken upon returning from the office. Mehebub chops the veggies needed and then I make the khichuri around 30 minutes before dinner. Pasta is responsible for adding some ghee while Mehebub serves the khichuri.

    %Murgi Khichuri

    In general, I don't make omelettes while making Murgir Khichuri. Omelette aka dim bhaja is something we prefer when the khichuri is not cooked with animal protein. A few pieces of fried Papad and seasonal aachar (mostly homemade) are what we prefer with the Murgi Khichuri. As I already mentioned, Ghee is a must. Veggies are optional and I add whatever I prefer based on availability. Last but not least, I use my age-old pressure cooker which I purchased back in Bihar in 2009 to make. You don't need to use an old cooker though

    Recipe Card

    %Murgi Khichuri Recipe Debjanir Rannaghar
    Print Pin

    Murgi Khichuri | Murgir Mangshor Khichuri

    Bengali Murgi Khichuri aka chicken khichuri is an easy one-pot meal cooked with chicken chunks, rice, and red lentil

    Course Main
    Cuisine Bengali
    Keyword chicken khichdi recipe. debjanir rannaghar, Chicken Khichuri recipe, murgi khichuri recipe
    Prep Time 15 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 35 minutes minutes
    Servings 4 People
    Calories 599kcal
    Author Debjani Chatterjee Alam
    Cost Rs 250

    Ingredients

    • 400 g Chicken curry-cut without skin
    • 150 g Gobindobhog Rice
    • 150 g Red Lentil/ Masoor Dal
    • 3 Onions
    • 2 Tomatoes
    • 1 Tbsp. Ginger Paste
    • 1.5 Tbsp. Garlic Paste
    • 2 Green Chilies
    • 3 Tbsp. Mustard Oil
    • 1 Tbsp. Ghee

    Spices

    • 1 Tsp. Cumin Powder
    • 1 Tsp. Coriander Powder
    • 1 Tsp. Bengali Garam Masala Powder
    • 1 Tsp. Turmeric Powder
    • 1 Tsp. Red Chili Powder
    • 1 Tbsp. Sugar
    • 1 Tsp. Salt or to taste

    Whole Spices for Tempering

    • 2 Bay Leaf
    • 2 Dry Red Chilies
    • 2 Green Cardamom
    • 1 Cinnamon Stick
    Get Recipe Ingredients

    Instructions

    • Wash chicken chunks.
    • Marinate chicken with ½ Tsp. each of Cumin powder, coriander powder, garam masala powder, red chili powder, turmeric powder, sugar, salt, and also 1 Tbsp. Mustard oil for 30 minutes.
    • Meanwhile, wash both Gobindobhog Rice and also Red lentil under running water and soak in plain water for 15 minutes.
    • Chop Onion and also Tomato.
    • Heat remaining Mustard oil in a pressure cooker and temper the oil with Bay Leaf, Dry Red Chili, Green Cardamom, and also Cinnamon Stick.
    • Add chopped onion and fry till the onion turned translucent.
    • Now add chopped tomatoes followed by ginger and also garlic paste.
    • Add chopped green chilies as well.
    • Now add remaining Cumin powder, Coriander powder, Turmeric powder, Red chili powder, Sugar, and also ½ Tsp. Salt.
    • Mix everything and cook till oil floats on the top.
    • Add marinated chicken and cook for five minutes on low flame and stir in between.
    • Now add soaked rice and lentil and mix with the chicken.
    • Stir to fry the rice and lentil for 3-4 minutes.
    • Adjust spices if needed.
    • Now add 5 cups of boiling water to cover the rice.
    • The water should cover the rice and must be two inches over the rice.
    • Adjust the water based on the type or size of the cooker you are using.
    • Now put the lid on and place the vent weight.
    • Cook on high flame till the pressure builds and releases once (one whistle).
    • Reduce the flame and wait till the pressure builds again and releases once more (another whistle).
    • Switch the flame off. Wait till the pressure drops completely.
    • Open the lid and mix the Khichuri with a ladle.
    • If needed add little hot water to make it runny.
    • Now add Ghee and remaining Bengali Garam Masala Powder and mix.
    • We prefer some more Ghee which we add while serving the Khichuri.

    Notes

    • Gobindobhog or any short-grain flavored rice works best for this recipe. If not, available you can use Basmati or Mogra, or Chinigura rice.
    • I do not like the Khichuri loaded with chicken instead prefer a few chunks per person. I use 50g pieces of chicken so that per person there are around 2-3 pieces.
    • Ghee is optional. You can completely skip it.
    • You can use green peas, carrots, cauliflower, and also potato while making this. However, we prefer not to add veggies in this particular preparation.
    • Instead of chopped tomato, you can use tomato puree or paste.

    Nutrition

    Serving: 250g | Calories: 599kcal | Carbohydrates: 66g | Protein: 43g | Fat: 17.9g | Saturated Fat: 4.3g | Cholesterol: 85mg | Sodium: 662mg | Fiber: 15.2g | Sugar: 9g

    Easy one-pot meal recipes from Debjanir Rannaghar!

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    Have you tried the easy chicken khichdi recipe from Debjanir Rannaghar!

    I would love to see a picture if you are making it following my recipe which you can share here at dolonchttrj@gmail.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.

    Here's the chicken khichuri Pin for your Pinterest Board!

    About Debjani Chatterjee Alam

    I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

    Learn more about me →

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    About Debjani

    I'm a Corporate Social Responsibility Specialist with a keen interest in ESG, but my passion lies in food: writing about it, creating recipes, and capturing its beauty through photography! Debjanir Rannaghat began in 2009 as a space for me to share my food adventures, my experiences as a mom, and the dishes I adore cooking and eating, both at home and when exploring new places. My aim is to create recipes that are easy to understand and follow, so anyone, whether they love to cook or simply need to, can succeed. I apply the same straightforward approach to my reviews and stories. I also have a passion for food photography and strive to showcase delicious meals in a beautiful, practical, and accessible manner. Feel free to contact me at dolonchttrj@gmail.com.

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    Meet Debjani

    About Debjani Chatterjee Alam

    I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

    Learn more about me →

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