2teaspoonscayenne pepper or green chilies, chopped, adjust per taste
1/3cupfenugreek leaves * fresh, chopped or 2 tbsp dried
3chicken bone broth(more if needed)
Saltas per taste
2tablespoonslemon juiceas per taste
1 to 2tablespoonsmintdried
2pinchesred pepper flakes Aleppo, optional
Place the brown rice, barley, mung beans, split chickpeas and red lentils in a cooking pot.
Add about 5 cups of water. Bring it to a boil, lower the heat and cook it until soft. May take 30 minutes approx.
Meanwhile, heat the oil in a large sauté pan and sauté the onions over medium heat until golden brown, which may take about 20 minutes.
Drain the oil. Approximately 3 tablespoons of oil should be drained.
In a cooking pot heat 1 tablespoon of oil and add the chicken. Let the water evaporate and brown the chicken pieces lightly.
Add ginger garlic paste and stir couple minutes. Then add turmeric, cumin, coriander, garam masala and cayenne pepper and mix it. Next, add the chopped tomatoes and cook until soft.
Then add the cooked rice/barley/lentils and mix.
Add Fenugreek, cilantro, bone broth, half the fried onions and some salt. Bring it all to a boil. Reduce the heat to low setting and simmer it for about 20 or more minutes until well cooked. Add more broth as needed.
Stir the lemon juice into the Methi Chicken Khichda as per taste. Adjust the consistency, salt, lemon juice and other spices to taste.
For seasoning, heat one tablespoon of oil or ghee. Add grated garlic and stir 2 to 3 minutes until lightly toasted. Turn off the heat and add dried mint, turmeric and red pepper flakes, if you prefer. Make sure to not let the spices burn in this last step.
Ladle the Methi Chicken Khichda into a serving bowl. Top it with the garlic-turmeric-mint-oil mixture, remaining fried onions and some fresh cilantro.
May serve some additional lemon slices on the side with this Methi Chicken Khichda.