Chukandar Chicken (Tangy Chicken Curry With Beets)

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(178)
Comments
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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
Nutritional analysis per serving (4 servings)

461 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 43 grams carbohydrates; 5 grams dietary fiber; 17 grams sugars; 38 grams protein; 1077 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Serve topped with green chiles and cilantro (if using), with lime wedges and rice or roti alongside.

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Ratings

5 out of 5
178 user ratings
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Comments

Jack

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.

Ashtya

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.

Max

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.

Paul Woolf

Winner winner chicken dinner! Made with pickled beet roots as that was all we had but gave them a quick rinse before adding. Strongly recommend making in advance, letting the flavors meld, then reheating when serving. Absolutely delicious. Doubled the garlic and ginger and spices to ensure it had pop!

Jess

I followed the recipe as written except I did double the garlic, ginger, and spices as some other comments have mentioned. I was very skeptical pretty much until I tasted for seasoning at the end but this works so. well. Be patient with the chicken and get it to golden - there’s so much flavor in it. The beets get mellowed out and a little sweeter. The chopped chilis, cilantro, and lime on top are perfect. I served it with some garlic naan and a salad and it’s going into the rotation, for sure.

Audrey

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

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