Chukandar Chicken (Tangy Chicken Curry With Beets)

Name: Chukandar Chicken (Tangy Chicken Curry With Beets)
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 tablespoons ghee or vegetable oil; 1 large yellow onion, halved and thinly sliced; 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes; 1 teaspoon ginger paste or freshly grated ginger; 1 teaspoon garlic paste or freshly grated garlic; 1 teaspoon Kashmiri red chile powder (or other mild red chile powder); 1 teaspoon cumin seeds; 1/4 teaspoon ground turmeric; 2 plum tomatoes, chopped; 1 teaspoon salt; 2 tablespoons full-fat Greek yogurt (optional); 2 (15-ounce) cans sliced or whole beets, drained and chopped into bite-size pieces (about 3 cups); 2 fresh green Thai or serrano chiles, chopped; 2 tablespoons chopped cilantro (optional); 1 large lime, cut into wedges; Rice or roti, for serving

By Zainab Shah

Published Jan. 14, 2025

Chukandar Chicken (Tangy Chicken Curry With Beets) — Armando Rafael for The New York Times. Food Stylist: Samantha Seneviratne.

Total Time: 1 hour
Prep Time: 25 minutes
Cook Time: 35 minutes
Rating: 5(165)
Comments: Read comments

Typically prepared with beef and sometimes chicken, this version of the traditional Pakistani dish uses canned beets instead of fresh ones. That cuts down on both cooking time and cleanup while achieving the same results: a comforting earthy, sweet and spicy curry with a dramatically deep purple appearance. Sourness from yogurt and lime juice balances the sweetness of the beets, while ginger and garlic add layers of flavor and complexity. Riff on the recipe by adding leafy greens like spinach a few minutes before adding the spices. Serve with rice or roti.

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Ingredients

Yield:4 servings

2tablespoons ghee or vegetable oil
1large yellow onion, halved and thinly sliced
1½pounds boneless, skinless chicken thighs, cut into 1-inch cubes
1teaspoon ginger paste or freshly grated ginger
1teaspoon garlic paste or freshly grated garlic
1teaspoon Kashmiri red chile powder (or other mild red chile powder)
1teaspoon cumin seeds
¼teaspoon ground turmeric
2plum tomatoes, chopped
1teaspoon salt
2tablespoons full-fat Greek yogurt (optional)
2(15-ounce) cans sliced or whole beets, drained and chopped into bite-size pieces (about 3 cups)
2fresh green Thai or serrano chiles, chopped
2tablespoons chopped cilantro (optional)
1large lime, cut into wedges
Rice or roti, for serving

Ingredient Substitution Guide

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Preparation

Step 1
Heat ghee in a medium (about 10-inch) pot over medium heat for 30 seconds, or until ghee has melted. Stir in onion and adjust the heat to high; cook, stirring occasionally, until the onion softens and starts to become translucent, 4 to 5 minutes.
Step 2
Add the chicken, ginger and garlic, and continue to cook, stirring frequently, until the chicken turns golden and most of the liquid in the pot has evaporated, 15 to 17 minutes. Stir in the chile powder, cumin seeds and turmeric. Cook for 30 seconds, then add the tomatoes and salt.
Step 3
Cook until the tomatoes start to break down, 4 to 7 minutes, then adjust heat to medium, stir in the yogurt (if using) and the beets. Simmer, stirring occasionally, until the color of the beets permeates the rest of the curry, about 5 minutes.
Step 4
Serve topped with green chiles and cilantro (if using), with lime wedges and rice or roti alongside.

Ratings

5 out of 5

165 user ratings

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Comments

Jack4 months ago

Easy, tasty. We added cumin, chili powder, and red pepper flakes to taste as we cooked and were extra generous with the garlic and ginger. Garnished with dill which added a nice dimensions.

Ashtya4 months ago

I’ve made this with bone in goat and added the beet greens in place of spinach. Be generous with the garlic ginger and dried spices. The robust flavor of the beets call for that.

Max5 months ago

Process was fairly simple and followed the recipe closely, but overall found it to be really bland. Will try again and add some additional spices to taste.

Audrey1 month ago

I was short on chicken so I used just 1 pound (of chicken breast), then I used whole cooked beets (in the plastic packages) and used just under the whole 1 lb package. Instead of the mild chili powder, I used 1/4 teaspoon of cayenne but no other changes. It was amazing! My boyfriend gave it a 10/10 and still added some chilies on top, but I couldn't handle more spice. The lime on top was the chef's kiss

Naptown Reader1 month ago

Reading through the comments I also doubled the spices, and it turned out very nice. Definitely add the cilantro and pepper (I used jalapeno) at the end, that makes all the difference. fwiw, I did not add the yogurt, and steamed fresh beets rather than using canned.

Gabe2 months ago

This is yummy!

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