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By Chef Chandan Prajapati

Chicken and Beetroot curry / Murgh Chukander

INGREDIENTS

Chicken pieces – 1 kg

Mustard oil – 3 tbsp

Ginger garlic paste – 2 tbsp

Chopped onion – 50 gm

Green chilly chopped – 1 tbsp

Chopped Tomato – 50 gm

Coriander powder – 1 tsp

Cumin powder – 1 tsp

Garam masala- 1 tsp

Red chilly powder – ½ tsp

Water – 100 ml

Cashew nut paste – 2  tbsp

Beetroot paste – 3 tbsp

Salt to taste

GARNISH

Fresh coraiander leaves chopped – 1 tsp

Ginger julienne – 1 tsp

METHOD

1.       Heat oil in a deep pan or kadhai.

2.       Add ginger garlic paste. Stir for a minute. Then add chopped onion and cook the onion till light brown in colour. Add chopped chillies and chopped tomatoes. Cook for a while and then add chicken pieces. Cook the chicken on low heat for 4 to 5 minutes. Then sprinkle coriander powder, cumin powder, red chilly powder, garam masala and salt.

3.       Now add some water and cook further for 2 minutes. Next add cashewnut paste and beetroot paste. Cook covered till the chicken is tender.

4.       Garnish with fresh chopped coriander leaves and ginger julienne and serve hot.

 

 

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