Beetroot Chicken Curry

Beetroot also is known as beets are packed with nutrients, contains sources of fiber, iron, vitamin C, etc. 

Now, what's your excuse to not include them in your diet? 

I was astounded when I first heard about this dish. I wondered how a Veggie like a beet would go along with chicken. Anyhow, I was pretty sure the curry would bring in an impressive color without the addition of artificial food coloring. Color does play an important role here, imagine the color of beets being yellow. 🤢

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. 😃

Now back to the recipe. This curry is especially great for kids who hate veggies, specifically beetroot. They won't even know these nutrients are breaking into their tummies. What else is good news to mommies? 😁

This curry is super easy to cook, this is one of those dishes that I make when I have little to no time. Takes about half an hour to 45 minutes from start to finish. 

I love such simple, nutritious and yummy dishes. If you're on a lookout for the same who have bumped at the right place. Without further a-do let's move on to the recipe.

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.