Beetroot Chicken Curry
Welcome to my Kitchen!
This time it's something that everyone can definitely try, I have had loads of requests to share recipes that are for beginners. I would say this curry is really good if you are a beginner. It seems complicated but it is simple to cook yet delicious!
Beetroot is very versatile but to think it to go with chicken is pretty insane yeah? 👀
Want some instant natural lipstick? Apply a slice of beetroot onto your lips and there you go! I love the hue it gives. Teenage beauty ideas. *hi5* if you have done this too! 😉
I used to prepare this curry quite often, then I totally forgot about this curry, but when I had some lonely beets in my fridge lying there without any purpose, I thought to prepare this dish. I had no clue how the recipe goes, totally fail to remember the recipe, but with my instinct I prepared it and Alhamdulilah became a success. 😃
Ingredients :
- 800 gms Chicken
- Salt
- 2 tsp Kashmiri Chilli powder
- ¼ tsp Turmeric powder
- 1 tsp Ginger garlic paste for marination
- 1 large beetroot, peeled and grated
- 2 medium tomatoes, roughly chopped
- 1 small onion, chopped
- A handful of curry leaves
- 3 green chilies slit
- ½ tsp garam masala powder
- 1 tsp Kashmiri Chilli powder
- 3 - 4 tbsp Coconut oil
- Vegetable oil for frying
- 2 tsp Ginger Garlic paste
- 2 tbsp tomato ketchup
- Salt as required
Instructions :
Semi deep fry the marinated chicken for 5 mins each side on medium-high heat in 2 or 3 batches, do not overcrowd the pan/Kadai.Meanwhile, grate the beetroot and grind the grated beetroot with the tomatoes and grind to a paste in a mixy or grinder.
Drain the chicken pieces well.
Take a Kadai or pan and add in 3-4 tbsp of oil used for frying or for better flavor add coconut oil.
Sautee the chopped onions on medium-low heat.
Add curry leaves and ginger garlic paste. Sautee and once the raw smell of gg paste is gone and fragrant add in the green chillies.
Now add the spices like chili powder and garam masala powder. Sautee on lowest heat till the rawness of the spices has vanished.
Now add the tomato-beetroot mixture to the pan and add 1/2 cup water, and salt, let it cook well for about 5 minutes.
Add in the chicken pieces, mix well to coat all the spices and masala to the chicken and let it cook for 5 minutes on medium-low heat.
Relish this amazing gravy with chappati, roti, battoora, puri, etc. Enjoy!
Notes :
- Marinate with gg paste, salt, Turmeric, and Kashmiri Chilli powder for at least ½ an hr. The more time kept, the better.
- Chicken with bones cut in small pieces is best for this recipe. It makes the dish even more succulent.
- Dont worry about the less frying time, small pieces of chicken with bones get cooked fast. Also, the chicken will get cooked in the gravy for another 5 - 10 minutes.
- Chicken with bones in gravies needs no more than 20 minutes of total cooking time.
- Though beetroot is a sweet vegetable, to balance the sourness and spiciness and other flavors, I add the tomato ketchup at the end.
- You may add more water according to your preference depending on how thick you want the gravy. But be careful with the water, if the consistency changes, the gravy will look watery and will taste bland.
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