The boneless chicken cooked in a beetroot sauce flavour with lots of coriander leaves and mint leaves taste delicious.
Course : Main
Cuisine : Indian
Prep Time : 15 minutes
Cook Time : 20 minutes
Total Time : 35 minutes
Servings : 4 -6
Ingredients :
Chicken – 500 gm
Onion – 100 finely chopped
Garlic – 50 gm finely chopped
Curd – 100 gm
Beetroot – 200 gm
Tumeric powder – 1 tsp
Kashmir red chili powder – 1 tbsp
White pepper powder – 1 tsp
Mint leaves – 2 tbsp finely chopped
Coriander leaves – 2 tbsp finely chopped
Butter – 1 tbsp
Oil – 2 tbsp
Salt to taste
Method :
1. Blanc beetroot make a puree keep aside.
2. Marinate chicken with curd mint leaves coriander leaves and salt to taste mix well keep aside for 20 minutes.
3 ln a heated pan add oil add chopped garlic sauté for 2 minutes.
4. Add butter and chopped onion sauté until onion becomes soft.
5. Add marinate chicken fry for 5 minutes on medium flame.
6. Add beetroot puree and turmeric powder Kashmir red chili powder white pepper and cook until chicken tender and oil separates.
7. add a little water mix cover for 3 – 5 minutes.
8. Ready to serve beetroot chicken garnish with roasted white sesame seeds and coriander leaves enjoy with hot steam rice.
Article by: Sandeep Das
Chef by Profession
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