Murgh Chukandar/Beetroot Chicken

Murgh Chukandar is a tasty chicken curry with wonderful natural bright red color. This color is from beetroot as the name suggests- chukandar means beets in Hindi and Urdu. You can also make with gosht/mutton. I am not sure about the origin of this recipe but it is popular in Northern India and Punjab and it is made during cold winter months.

I love recipes with beetroot,but never thought of adding to meat. Beetroot has an earthiness and sweetness to it which complements with the flavor of earthy spices and kick from the chilies.The bonus is its beautiful vibrant color. This chicken curry has the right balance of sweet,sour,heat and flavor and was beyond what I expected. This humble chicken curry when paired with rice and naan gives you the satisfaction of homey comfort food.

Beetroot is a super food and is a great source of iron and folate. It is said to purify blood and reduce blood pressure. It also contains nitrates,magnesium and other antioxidants.Many have a love hate relationship with beets due to its distinctive earthy flavor. To reduce it fry beets in oil before adding to the curry. You can also roast or bake it.This roasting brings out the natural sweetness of the beets and reduces the earthy flavor. Beetroot is very healthy and if you are looking for some healthy options,try incorporating beets in your diet. Try this yummy chicken curry,you will surely love it.

How to make Murgh Chukandar/Beetroot Chicken

Cooking time- 30 minutes
Recipe type- Side dish/ Curry
Cuisine - Indian

Ingredients
Chicken- 2 lb
Beetroot - 1/2 lb
Tomato    1
Onions-   2 medium
Chilly powder- 2 tsp
Kashmiri chilly power- 1 tsp
Ginger -   2 inch thick
Garlic-      8-10
Green chilly-3
Yogurt- 1/2 cup
(Thick tamarind pulp- 1/4 cup)
Turmeric powder- 1/2 tsp
Coriander leaves chopped- 2 tbs
Ghee- 1 tsp
oil
salt to taste
Mustard seeds- 1/2 tsp
Cumin seeds- a pinch

To roast and make a fine powder
Coriander seeds-1 tbs
Cumin seeds- 1/2 tsp
Star Aniseed-2
Bay leaves-2
Stone flower-1
Fennel seeds- 1/2 tsp
Green cardamon-4
Black cardamon-2
Black pepper- 1/2 tsp
nutmeg- a small piece
mace-1

Wash and peel the beetroots. Cut them into small cubes. Add a tbsp of oil in a frying pan and saute the beetroots until lightly browned. Set aside half of the cooked beets and puree the rest.
(You can slice it and roast in the oven or wash the beet and wrap in aluminum foil and bake. Peel off the skin and make a puree.Traditional way is to boil the beets and reduce till all water evaporates.)

Roast the spices in a low flame till there is a nice aroma. Make it into a fine powder.
Make a course paste of onion, green chilly, ginger and garlic.
Cut, clean and marinate the chicken with yogurt, chilly powder and salt.Keep aside for half an hour.

Heat oil in a heavy bottom pan and add mustard seeds, cumin seeds and one bay leaves. After a minute add the onion paste and saute till oil separates. Add turmeric powder,tomatoes and saute till it is soft.Now add the marinated chicken and pureed beetroot roast in a medium flame till all the masalas are well coated and the chicken starts oozing its own water. This will take about four to five minutes.Close the lid for two minutes and cook in a medium flame. At this stage the chicken will cook in its own juice. After two to three minutes add 1 cup of water and check salt. Close the lid and cook for 15-20 minutes or till the chicken is almost done. Add the roasted spice powders and the cooked beet cubes.Simmer and cook till the curry thicken and reaches the desired consistency . Switch off the flame after a minute and garnish with coriander leaves. Serve warm with rice,naan or chapati.