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Recipes >> Chicken Recipes > Chicken Khichra by Chef Zubaida Tariq

Chicken Khichra

Chicken Khichra
Prep Time
20 Mins
Cook Time

1 hour

6 - 8
Khichra is a variation of the Pakistani/Indian dish Haleem, popular with Muslims, particularly during Ramadan. It is made up of meat, lentils and spices, slowly cooked to a thick paste. It can be served with naan also.
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Source:  Chef Zubaida Tariq
3 Ratings
2 out of 5 stars
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  • Chicken boneless ½ kg
  • Oil 1 cup
  • Wheat gram 2 cups
  • Onions 3
  • Red lentil ½ cup
  • Gram lentil ½ cup
  • Yellow lentil ½ cup
  • Turmeric powder 1 tsp
  • Hot spices powder 1 tsp
  • Red chili powder 1 tbsp
  • Ginger garlic paste 1 tbsp
  • Salt to taste
  • For baghar:
  • Onions 3 sliced
  • Oil 2 cups
  • For serving:
  • Sliced cilantro 1 bunch
  • Sliced mint ½ bunch
  • Lemons 6
  • Green chilies 6 to 8 sliced
  • Chaat Masala powder 2 tbsp
  • Ginger 3 tbsp sliced

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Cooking Directions

  1. In a apan, add wheat gram with 1 ½ liter water and allow cooking.

  2. When wheat is tender, add red lentil, gram lentil, yellow lentil and allow boiling.

  3. When all lentils are boiled, blend them together in a blender.

  4. In another pot, add oil, chicken along with onions, turmeric powder, hot spices powder, red chili powder, ginger garlic paste and salt and allow cooking.

  5. When chicken is completely tender, add blendid lentils and allow cooking on low flame.

  6. Then add boiled wheat gram and boiled lentils with water and allow cooking on low flame.

  7. When all ingredients are well combined, add a bunch of finely sliced cilantro, bunch finely sliced mint, lemons, sliced green chilies, chaat masala and finely sliced ginger.

  8. Fry sliced onion in oil till brown and apply its baghar on khichra.

  9. Serve hot.

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