How to make Chukandari Chicken Saag -

Chicken cooked with beetroot, amaranth leaves and some masalas.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Beetroots (चुकन्दर), Chicken on the bone (हड्डी समेत चिकन)

Cuisine : Indian

Course : Main Course Chicken

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Chukandari Chicken Saag

Chukandari Chicken Saag Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Chukandari Chicken Saag Recipe

  • Beetroots boiled and peeled 2 medium

  • Chicken on the bone cut into pieces 750 grams

  • Oil 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Green cardamoms 5-6

  • Black peppercorns 6-8

  • Bay leaves 2

  • Cinnamon 1 inch

  • Coriander seeds 1 teaspoon

  • Cloves 4-7

  • Ginger finely chopped 1 inch

  • Garlic chopped 1 tablespoon

  • Onion finely chopped 1 medium

  • Tomato finely chopped 1 medium

  • Green chillies finely chopped 2-3

  • Red chilli powder 1 tablespoon

  • Turmeric powder 1 teaspoon

  • Dried mango powder 1/2 teaspoon

  • Garam masala powder 1 teaspoon

  • Coriander powder 2 tablespoons

  • Salt to taste

  • Green amaranth leaves chopped 1 small bunch


Step 1

Heat oil in a non-stick pan. Add cumin seeds, cardamoms, peppercorns, bay leaves, cinnamon, coriander seeds, cloves, ginger and garlic and sauté for 30 seconds.

Step 2

Add dried red chillies and sauté for 30 seconds. Add onion, tomato and green chillies and sauté for 2-3 minutes.

Step 3

Make incisions on chicken, add to pan, mix and cook for a minute. Add chilli powder, turmeric powder, dried mango powder, garam masala powder and coriander powder and mix. Add salt and mix well.

Step 4

Cut beetroots into small cubes, add to pan and mix. Add chopped amaranth leaves, mix and cook for 4-5 minutes.

Step 5

Add 1½-2 cups water, mix, cover and cook for 15 minutes.

Step 6

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.