“Spicy Beet Chicken Curry Served With Aloo Bhatura” …. A spicy chicken curry with the added goodness of beetroot …. An awesome colour and an equally delicious dish. A perfect combination of beet chicken curry when served with the ultimate choice of all times “Aloo Bhatura” … A deep fried Indian Bread (Poori) …. A famous Punjabi dish made with flour, potatoes and spices …. I have added in some my own variation of spices to the dough …. sure to be a hit for dinner parties ….. Totally Yumz …....
This is a new dish that I have just added to my list of chicken curries and I assure you it’s here to stay. Beetroot being available all round the year, always occupies place in my fridge. Just like all of you I use it in preparation of salads, sambar, juice and favourite of all time simple beetroot upkari / bhaji, which is loved in my home. Halwa and burfi are two sweet items that are also prepared often. Besides these I don’t think I have tried using them elsewhere. Recently when I was going through chicken recipes in google accidentally I came across beetroot cooked along with chicken. Though most of the recipes asked for roasted beets, some looked quite appealing. This set my mind on thinking mode. Most of the recipes are always adapted to my style and family preferences of cooking. So keeping that in mind I tried searching a few but was not exactly impressed by them. Once a thought enters our minds, it lingers on till its accomplished. I am no different. This habit of mine made me think all through the night about how to go about the dish. Beetroot as always was there in the fridge, so was boneless chicken pieces. By next morning I had framed somewhat a recipe in my mind and was waiting for dawn to start about my new dish. Now the dish is before you and I must say the curry has left me craving for more. I wanted to enjoy this dish at leisure so along with the same I prepared Aloo Bhatura instead of normal roti / paratha. What an awesome colour the chicken curry had and not to mention the combination with Bhatura. This is sure to be a hit at parties and with your friends. I am eagerly waiting for the rains to enjoy this dish once again. Why Rainy Season ??? Oh… I love piping hot bhatura’s with spicy curries when the rain is dripping outside tip tip tip. It gives me immense pleasure in relaxing with good food and a good book during such moments. Now for the recipe.
Chicken : 500 gms boneless.
Beetroot : One large or 2 medium sized.
Onion : 1 large sliced lengthwise.
Curry Leaves : 10-12
Coriander Leaves : Finely chopped for garnishing.
Oil : ½ Cup – 1 Cup
Salt to taste
Powder Spices :
Fennel Seeds Powder : 1 tsp
Red Chilly Powder : 2 tblps
Jeera Powder : 1 tsp
Coriander Powder : 2 tsp
Garam Masala Powder : 1 tsp
For Marinade :
Haldi / Turmeric Powder : ½ tsp
Red Kashmiri Chilly Powder : ½ tsp
Salt : 1 tsp
Curds : ½ cup beaten.
Masala to be ground No.1 :
Coconut : ½ cup freshly grated
Kashmiri Red Chillies : 4-6
Kashmiri Red Chilly Powder : 1 tblsp or as per individual taste
Tamarind : small marble sized ball.
Masala to be ground No.2 :
Onions : 2 large
Green Chillies : 2-3
Ginger : 1 inch piece
Garlic : 15 cloves
Wash and clean 500 gms boneless chicken pieces. Put them in a bowl and add in in ½ tsp haldi / turmeric powder, ½ tsp red kashmiri chilly powder, 1 tsp salt, ½ cup of beaten curds. Mix this all along with the chicken pieces well. Let the chicken get marinated in this for about an hour or so. Keep this ready aside.
One large sized beetroot peeled and grated. Keep this ready aside.
Masala to be Ground (1) : In a mixer grinder add in ½ cup of freshly grated coconut, 4-6 kashmiri red chillies or 1 tblsp of kashmiri red chilly powder and a small marble sized ball of tamarind. Grind this to a smooth paste with little bit of water. The paste should be very fine. Keep this ready aside.
Masala to be Ground (2): In a mixer grinder add in 2 large onions, peeled and chopped to chunks, 2-3 green chillies, 1 inch piece of ginger cut to bits, 15 cloves of garlic, also peeled and cut to pieces. Grind this to a smooth paste without water. The paste should be very fine. Since all the ingredients have enough water content in them there is absolutely no need for addition of water. But if you are still not able to grind without water, just sprinkle a little bit. Keep this ready aside.
Heat ½ - 1 cup of oil in a thick bottomed kadai, when hot lower the heat to medium and add in 1 large onion sliced lengthwise and fry till translucent. When the onion is pinkish add in 10-12 curry leaves further fry for a minute or so. Now add in the ground onion-green chilli-ginger-garlic paste and further fry well till all the rawness goes and colour changes slightly.
When the colour of the onion mixture paste changes add in 1 tsp of fennel seeds powder, 2 tblsp of red kashmiri chilly powder, 1 tsp jeera powder, 2 tsp of coriander powder, 1 tsp garam masala powder and fry well. Keep the heat low. Do not let the masala get burnt, if necessary sprinkle some water and mix and continue frying.
Once the masala powders have blended in well with the onions add in the ground coconut chilly tamarind masala and mix well. Sprinkle some water only if necessary. Continue frying all the masalas together further for some more minutes.
Now add in the marinated chicken pieces along with all the marinate and mix well. If you find the curry too dry only then add in some water. Cover and cook the chicken on low heat till chicken has almost cooked to 80%. Add in salt to taste. Be careful when you add in salt as the chicken pieces when marinated have already been added with salt. So go easy on it, you can always add it later on if need be.
Lastly add in the grated beetroot and mix well. Cook till done. When the chicken gets cooked the beetroot too will have been cooked as it is grated. Cover and let simmer for 8-10 minutes. Garnish with coriander leaves. Spicy Beet Chicken Curry is done. Serve this delicious dish with roti, paratha, bhatura or poori as this is a semi dry dish. I served it with Aloo Bhatura.
** For the Aloo Bhatura Recipe, Please follow the link given below …