KUMAR’S CHICKEN 65 WITH BEETROOT (SIGNATURE DISH) Recipe

Ingredients:

For the Chicken 65:
– 500g boneless chicken breast fillets, cut into bite-sized pieces
– 2 tablespoons butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 piece ginger (about 2 cm), grated
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon Garam Masala
– 1 teaspoon turmeric powder
– 1 teaspoon chili powder (adjust according to taste)
– Salt to taste
– 200g tomato puree
– 100ml cream
– Fresh coriander leaves for garnish

For the Beetroot Side:
– 2 medium-sized beetroots, peeled and diced
– 2 tablespoons olive oil
– 1 teaspoon cumin seeds
– 1 teaspoon paprika powder
– Salt and pepper to taste
– Fresh parsley for garnish

Instructions:

1. Preheat your oven to 180°C (350°F).

2. For the beetroot side: Place the diced beetroot on a baking sheet and toss with olive oil, cumin seeds, paprika powder, salt, and pepper. Bake in the preheated oven for about 25-30 minutes until the beetroot is tender and lightly browned. Remove from the oven and set aside.

3. Meanwhile, prepare the Chicken 65: Melt the butter in a large pan or pot over medium heat. Add the chopped onion and sauté for about 5-6 minutes until soft and translucent. Add the minced garlic and grated ginger, and cook for another 2 minutes.

4. Add the chicken pieces to the pan and cook until browned on all sides.

5. Add the ground cumin, ground coriander, Garam Masala, turmeric powder, chili powder, and salt. Cook for 2-3 minutes until fragrant.

6. Stir in the tomato puree, cover, and simmer for about 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.

7. Once the chicken is cooked, add the cream and simmer for another 2-3 minutes.

8. Serve the Chicken 65 hot, garnished with fresh coriander leaves, and alongside the beetroot side. Enjoy your Chicken 65 with Beetroot!

Please note that some ingredients may not have been translated exactly as they may vary locally.