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Tuesday, 21 February 2017

Beetroot Chicken Roast


1 kg chicken, cut into pieces
2 medium beetroots, grated
3 big tomatoes
5 onions, thinly sliced
5 green chillies, chopped
1 tbsp + 2 tsp crushed ginger- garlic
2 tbsp chilli powder
1 1/2 tsp turmeric powder
1 big capsicum, chopped
1/2 tsp garam masala
1 1/2 cup water
3 tbsp coriander leaves
salt to taste
oil as required

  1. Clean the chicken pieces and marinate it with 1 tbsp chilli powder, 1 tsp turmeric powder,  2 tsp crushed ginger-garlic and salt and keep it aside for an hour.
  2. Heat 3-4 tbsp oil in a pan and fry the marinated chicken pieces till done and keep it aside.
  3. Grind together grated beetroot, tomatoes and 3 green chillies to a fine paste.
  4. Heat 4-5 tbsp oil in a pan and fry the sliced onion till golden brown and keep it aside.
  5. In the same pan, add 1 tbsp crushed ginger-garlic and 2 green chillies and saute for few seconds.
  6. Add 1 tbsp chilli powder and 1/2 tsp turmeric powder to this and saute till the raw smell disappear, over low flame.
  7. Then add the ground beetroot-tomato paste, 1 1/2 cup water and enough salt to this and bring to boil. Cook it for 5-6 minutes over low flame.
  8. Add the fried chicken pieces and cook for about 6-8 minutes till the gravy is thick.
  9. Add the fried onion, chopped capsicum, garam masala and coriander leaves and cook for another 2 minutes.
  10. Remove it from the flame and garnish with chopped coriander leaves and serve hot...
Recipe adapted from here...


  1. That sounds as a unique recipe...got to try it...looks yum

  2. This is such an interesting recipe... my kids would love this for sure... pinning this up to try soon...


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