Baby-Friendly Chicken Salan & Khichri

Ingredients

• 2 boneless chicken thighs (broken into small pieces before serving)
• 1 medium onion (blended into a smooth paste)
• 1 tsp ginger garlic paste
• 3 medium fresh tomatoes (boiled, peeled, and blended)
• 0.5 tsp cumin powder
• 0.25 tsp coriander powder
• 0.25 tsp black pepper
• 1 cinnamon stick (removed before serving)
• 3 whole cloves (removed before serving)
• 1.25 cup boiling water
• salt (optional pinch)
• 1 tbsp oil (for cooking)
• 0.25 cup moong daal and rice (combined mixture; soaked overnight)
• 3 cup water (for khichri)
• cumin seeds (pinch)
• 4 black peppercorn
• 1 tbsp butter (one knob)

Steps

1. 1

   Prepare the aromatics: blend the onion into a smooth paste. Boil the tomatoes, peel off the skin, and blend them into a smooth puree.

2. 2

   Heat oil in a pot over medium heat. Add the onion paste and cook down, stirring frequently, until it becomes deeply golden. Do not rush this step, as it provides the natural sweetness for the salan.

3. 3

   Add the ginger garlic paste and cook until fragrant. Add the cumin powder, coriander powder, black pepper, cinnamon stick, and cloves. Stir and cook for 1-2 minutes to toast the spices.

4. 4

   Add the boneless chicken thighs to the pot and mix well until thoroughly coated in the spice base. Cook for 3-4 minutes.

5. 5

   Add the blended tomato base. Sauté (bhooning) very well for 10-12 minutes until the oil begins to separate from the masala. This step is crucial for developing depth of flavor.

6. 6

   Remove and discard the cinnamon stick and whole cloves from the pot.

7. 7

   Pour in 1¼ cups of boiling water. Reduce the heat to low, cover the pot, and simmer for 20 minutes.

8. 8

   Remove the lid and increase heat to medium-high. Cook uncovered for 8-10 minutes to thicken the gravy.

9. 9

   Break the chicken into small, baby-safe pieces before serving.

10. 10

    To prepare the khichri, soak the moong daal and rice together overnight. Drain before cooking.

11. 11

    Add the soaked daal and rice to a pot with 2-3 cups of water, a pinch of cumin seeds, and the black peppercorns. Bring to a boil, then reduce heat to low.

12. 12

    Cover and cook for 25-30 minutes until the mixture is completely soft and has reached a thick consistency.

13. 13

    Stir in a knob of butter and serve alongside the chicken salan.

Notes

A note on salt: While optional for babies under one, a small pinch can help balance the acidity of the tomatoes. The choice is yours based on your comfort level. Ensure all whole spices (cloves, peppercorns, cinnamon) are removed or avoided when serving to a baby.

Nutrition per serving

• baby food
• starting solids
• pakistani
• main dish
• chicken
• khichdi
• blw
• slow-cooked