Beetroot Chicken Chukandar Murgh Pakistani & Indian Recipe

Beetroot Chicken Chukandar Murgh Pakistani & Indian Recipe


1/2 lb Chicken skinless
2-3 Beetroot finely chopped
1 large Onion sliced
1 tablespoon garlic minced
1 tablespoon ginger Paste
1 tablespoon Red Chili Powder
1 teaspoon Turmeric Powder
1 tablespoon Coriander Powder
Salt to taste
1 bay leaf
2 black cardamon
2 Tomatoes chopped
1 cup Water

Roasted Ingredients:
Dry roast the following and grind we will need 1 tablespoon of the blend

Cumin seeds
Coriander seeds
Cinnamon stick
Mustard seeds


In a pan on medium flame heat oil, bay leaf, black cardamons, onions until they turn golden brown. Now add ginger garlic paste and chicken and cook until the Chicken is no more pink and raw smell is gone. After add in tomatoes red chili powder, turmeric powder, coriander powder, salt, and grinned spices. Mix well and cook for minutes minutes on low flame and then beetroot, add water. Cover and cook until the beetroot is soft for 35 minutes or until water evaporates and oil separates from the curry. Serve hot with naan or white rice.

Recipe courtesy by Gratify Cooking

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