Kashmiri chilli powder - 1/2 tsp.
Turmeric powder - 1/4 tsp
Black pepper powder - 1/2 tsp.
Garam masala - 1/2 tsp.
Coriander powder - 1/4 tsp.
Soya sauce - few drops ( optional)
Boiled beetroot - half - grated.
Lime juice - few drops.
Crushed ginger and garlic - 1/2 tsp.
Marinate all these and keep aside for half an hour or more.
For the gravy
Onion big -sliced - one.
Other half of the beetroot - sliced
Cumin seed - few
Mustard seeds - few
Green chilli - 2 (optional)
Curry leaves few.
Heat oil in a pan. Add mustard seeds when it pop up add cumin seed.
Add the prepared chicken and stir well in medium flame for 2- 3 mins
we are sealing the chicken and you can see the outer layer if the
chicken is turning it is color.
Remove the chicken pieces (dry them in a paper towel) and curry leaves
followed by onion with a pinch of salt. Cover the pan let this cook in
low flame for around 5 mins.
Add sliced beetroot and green chilli stir well for another one or two min.
Put all the fried chicken back to the pan. Stir well for another one min.
Mix this gravy with 1/2 cup of hot water.
Place a flat plate on top of this pan and cover the pan. Fill another
bowl with enough water and place it on top of the flat plate. We are
using this method to steam cook the chicken. Cook the chicken in low
flame, till it is done (may take 20 mins but it depends on the meat)
My trick is when the water on that large bowl is pretty hot with bit
bubbles I assume the chicken is done but to make sure I check the
curry one or two times and stir well).
If the curry is still wet and not dry cook this in high flame with out
lid for one or two mins.
So that is it. Chicken fry with beetroot.
If you have a steamer steam this once the gravy is done..
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