Beetroot Chicken Masala

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For marinating the Chicken

  1.  Chicken cut to pieces -1 kg
  2. Yogurt -1/3 cup
  3. Turmeric powder-½ tsp
  4. Chili Powder -1/2 tsp
  5. Ginger Garlic paste-2 tsp
  6. Lime juice -1/4 cup
  7. Oil – 2 table spoon
  8. Kasoori methi ( dry fenugreek leaves) -1 table spoon
  9. Salt to taste

For Masala

  1. Bay leaves
  2. Cumin seeds-1/2 tsp
  3. Onion – 3 cup- finely chopped or grated
  4. Garlic paste- 1 table spoon
  5. Ginger Paste- 1 table spoon
  6. Coriander Powder- 2 tsp
  7. Cumin powder-1 tsp
  8. Black pepper crushed- ¼ tsp
  9. Chili powder-1 tsp
  10. Garam Masala- ½ tsp
  11. Kasoori Methi-1 tsp
  12. Salt to taste
  13. Oil- 3 table spoon

For Grinding to paste

  1. Tomatoes- 3medium
  2. Turmeric powder- ½ tsp
  3. Beetroot grated -3tbsp
  4. Cashew nuts- 1/4cup
  5. Nutmeg -1/4tsp
  6. Cloves ( lavang) -2-3
  7. Cinnamon Stick -1/2”
  8. Floret of mace- 1”
  9. Green -1 No
  10. Black cardamom – 1No



  1. Clean and marinate the chicken with ingredients 1-9 and mix very well.Keep it for resting for 1 hrs
  2. Grind to paste the ingredient from 22- 30 .Keep it
  3. Take a deep pan ( Kadai) on the stove and add oil, when it is hot add add cumin seeds and bay leaves. As the cumin sputter add the chopped onion . Add little salt to speed up the cooking. Add ginger- garlic paste and saute until onion gets golden color.
  4. Add the paste of ingredients 23-32. Saute it for 2-3 minutes in a medium flame till the raw smell leaves
  5. Add coriander- cumin powder, crushed black pepper and chili powder and stir.
  6. Take another pan add the marinated chicken to it and let the chicken cook covered with lid. Don’t add water as the chicken leaves water and it will get cooked over medium flame. Stir it occasionally
  7. Cook it until all the water is evaporated and chicken gets soft. Roast it till golden color. Once its done, turn off the heat and keep covered.
  8. To the fried masala add cooked and roasted chicken and stir. Add water into it to adjust the consistency, it should be semi liquid or make it as per your taste. Sprinkle some kasoori methi and garam masala. Stir and let it cook 2-3 minutes at medium to high heat.
  9. Once it is done, turn off the heat. Keep covered for 15 minutes before serving.
  10. Delicious chicken masala is ready to served.
  11. Transfer it in to serving bowl. Garnish with coriander leaves and red onion.
  12. Enjoy chicken masala with chapatti, roti or rice.

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