Aparshakti & Aakriti's Beautiful Home! Cute Dog & 2 Family Recipes - Lemon Chicken & Beetroot Salad
Aparshakti & Aakriti's Beautiful Home! Cute Dog & 2 Family Recipes - Lemon Chicken & Beetroot Salad! is a easy Indian Fusion recipe that serves 4. 350 calories per serving. Recipe by Farah Khan on YouTube.
Prep: 35 min | Cook: 27 min | Total: 1 hr 17 min
Cost: $12.31 total, $3.08 per serving
Ingredients
- 500 g Chicken Breast (boneless, skinless, cut into 2‑inch pieces)
- 2 Tbsp Lemon Juice (freshly squeezed)
- 1 tsp Black Pepper (freshly ground)
- 1 tsp Salt (fine sea salt)
- 1 tsp Fresh Ginger (grated)
- 1 medium Onion (thinly sliced)
- 2 Tbsp Unsalted Butter (cut into cubes)
- 2 medium Beetroot (peeled, boiled until tender, diced)
- 1 cup Pineapple (fresh, diced)
- ¼ cup Peanuts (unsalted, lightly toasted)
- 1 Tbsp Honey (pure, mild flavor)
- 1 Tbsp Lemon Juice (for salad) (freshly squeezed)
- ½ tsp Salt (for salad) (adjust to taste)
- 1 tsp Sesame Seeds (toasted)
- 1 tsp Olive Oil (for salad mixing)
Instructions
Boil Beetroot
Place peeled beetroot in a saucepan, cover with water, bring to a boil, then simmer until fork‑tender (about 15 minutes). Drain and let cool slightly.
Time: PT15M
Temperature: boiling
Prepare Salad Ingredients
While beetroot cooks, dice pineapple, toast peanuts in a dry pan for 2‑3 minutes, and toast sesame seeds until fragrant. Set aside.
Time: PT5M
Make Honey‑Lemon Dressing
In a small bowl whisk together honey, 1 Tbsp lemon juice, and ½ tsp salt until smooth.
Time: PT2M
Assemble Beetroot Salad
Dice the boiled beetroot, combine with pineapple, toasted peanuts, sesame seeds, and drizzle the honey‑lemon dressing. Toss gently with 1 tsp olive oil.
Time: PT5M
Marinate Chicken
In a bowl, combine chicken pieces with 2 Tbsp lemon juice, 1 tsp black pepper, 1 tsp salt, grated ginger, and sliced onion. Mix well and let rest for 5 minutes.
Time: PT5M
Cook Lemon Chicken
Heat the skillet over medium‑high heat, melt butter, then add the marinated chicken. Cook 6 minutes per side until golden and internal temperature reaches 165°F (74°C).
Time: PT12M
Temperature: medium‑high heat
Rest Chicken
Transfer cooked chicken to a plate, cover loosely with foil, and let rest for 2 minutes.
Time: PT2M
Plate and Serve
Arrange chicken pieces on a serving platter alongside a generous mound of beetroot salad. Garnish with extra toasted sesame seeds if desired.
Time: PT3M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 5 g
Dietary info: Gluten‑free, High‑protein, Dairy‑contains
Allergens: Peanuts, Dairy (butter), Sesame
Ingredient Substitutions
- Instead of Chicken Breast: Turkey breast, Firm tofu
- Instead of Lemon Juice: Lime juice
- Instead of Black Pepper: White pepper
- Instead of Salt: Kosher salt
- Instead of Fresh Ginger: Ground ginger (¼ tsp)
- Instead of Onion: Shallot
- Instead of Unsalted Butter: Olive oil, Ghee
- Instead of Beetroot: Roasted carrots, Red cabbage
- Instead of Pineapple: Mango chunks, Apple cubes
- Instead of Peanuts: Cashews, Almond slivers
- Instead of Honey: Maple syrup, Agave nectar
- Instead of Lemon Juice (for salad): Lime juice
- Instead of Salt (for salad): Sea salt
- Instead of Sesame Seeds: Pumpkin seeds
- Instead of Olive Oil: Vegetable oil
Equipment Needed
- Saucepan
- Skillet
- Mixing Bowl
- Knife
- Cutting Board
- Grater (optional)
- Measuring Spoons
- Spatula
Critical Steps — Do Not Skip
- Boil beetroot until fork‑tender; undercooked beetroot will be hard.
- Cook chicken to an internal temperature of 165°F (74°C) to ensure safety.
- Do not over‑toast peanuts and sesame seeds; they become bitter if burnt.
Chef Tips from the Video
- Roast beetroot instead of boiling for a deeper, earthier flavor.
- Add a teaspoon of lemon zest to the dressing for extra aroma.
- Finish the chicken with a drizzle of the leftover honey‑lemon dressing for a glossy finish.
Troubleshooting
Beetroot remains hard after boiling.
Continue simmering, adding a pinch of baking soda to the water to soften the fibers.
Chicken turns dry.
Do not over‑cook; monitor internal temperature and rest the chicken before slicing.
Salad is too salty.
Rinse the diced beetroot briefly and reduce added salt; add a splash more honey or lemon juice to balance.
Storage
Refrigerator: Store chicken and salad separately in airtight containers for up to 3 days.
Freezer: Chicken can be frozen (unserved) for up to 2 months; thaw before reheating. Salad does not freeze well.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Boil and dice beetroot a day ahead; keep it in water to retain color.
- Prepare the honey‑lemon dressing and store in a sealed jar for up to 5 days.
- Marinate chicken up to 2 hours before cooking for deeper flavor.
Frequently Asked Questions
What is the cultural significance and history of beetroot salad in Indian cuisine?
Beetroot salad is a modern addition to Indian home cooking, popularized in the last two decades as families embraced colorful, nutritious side dishes for festive meals and everyday lunches.
How does beetroot salad fit into the broader Indian fusion cuisine tradition?
It blends the Indian love for fresh, tangy flavors (lemon, honey) with Western-style raw vegetable salads, reflecting the fusion trend of combining local produce with global dressings.
What traditional regional variations of beetroot salad exist in Indian cuisine?
In North India, beetroot is often grated and mixed with yogurt, mustard oil, and spices; in South India, it may appear in sambar or as a pickled side. The sweet‑sour version with honey and lemon is a contemporary twist.
What occasions or celebrations is lemon chicken traditionally associated with in Indian households?
Lemon‑marinated chicken is a popular dish for weekend family meals, birthday celebrations, and festive gatherings because its bright flavor pairs well with rice or flatbreads and feels special without being overly elaborate.
What are the authentic traditional ingredients for lemon chicken versus acceptable substitutes?
Traditionally, lemon chicken uses fresh lemon juice, black pepper, ginger, and butter or ghee. Substitutes include lime juice for lemon, olive oil for butter, and turkey breast instead of chicken.
What other Indian dishes pair well with lemon chicken and beetroot salad?
Serve with basmati rice, jeera‑raita, or soft naan. A side of spiced lentil dal or a simple cucumber‑yogurt raita complements the tangy chicken and sweet salad beautifully.
How has lemon chicken evolved over time in Indian home cooking?
Originally a simple grilled chicken with lemon, modern versions incorporate pan‑searing with butter, quick marinades, and serve alongside vibrant salads, reflecting a shift toward faster, health‑conscious meals.
What are the most common mistakes to avoid when making lemon chicken with beetroot salad?
Over‑cooking the chicken, under‑cooking beetroot, and over‑toasting nuts are frequent errors. Follow the timing cues, check internal temperature, and toast nuts just until fragrant.
Why does this recipe use butter instead of oil for cooking the chicken?
Butter adds a rich, slightly nutty flavor that complements the lemon’s acidity and helps create a golden crust, whereas oil would give a cleaner but less aromatic finish.
What does the YouTube channel Farah Khan specialize in?
The YouTube channel Farah Khan focuses on home‑cooking tutorials, lifestyle vlogs, and product reviews, often blending Indian family recipes with modern kitchen gadget showcases.
Last updated: September 6, 2026
