This unique curry, inspired by the Hunza region, combines tender chicken with sweet, earthy beetroot in a rich, aromatic Balti-style sauce. The dish features a complex blend of spices, including balti masala and garam masala, balanced by the sweetness of beetroot and a touch of jaggery. The texture is hearty yet smooth, making it a comforting and flavorful main course. Perfect for weeknight dinners or special gatherings, this recipe offers a sophisticated twist on traditional Indian cooking, delivering deep, savory flavors that pair beautifully with rice or naan bread.
Jashasha Hunza Baltit (Chicken & Beetroot
Description
This unique curry, inspired by the Hunza region, combines tender chicken with sweet, earthy beetroot in a rich, aromatic Balti-style sauce. The dish features a complex blend of spices, including balti masala and garam masala, balanced by the sweetness of beetroot and a touch of jaggery. The texture is hearty yet smooth, making it a comforting and flavorful main course. Perfect for weeknight dinners or special gatherings, this recipe offers a sophisticated twist on traditional Indian cooking, delivering deep, savory flavors that pair beautifully with rice or naan bread.Ingredients
Directions
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Cut the chicken into 3 cm cubes.
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Heat the ghee or oil in a large pan or balti dish over medium heat.
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Add the chopped onions and cook until soft and translucent, about 5 minutes.
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Stir in the finely chopped garlic and cook for another minute until fragrant.
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Add the balti masala paste and cook for 1-2 minutes to release the flavors.
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Add the chicken cubes and stir to coat evenly with the spice paste. Cook for 5 minutes, stirring occasionally, until the chicken is sealed.
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Pour in the balti chicken stock (or water) and bring to a simmer.
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Cover and cook on low heat for 15-20 minutes until the chicken is tender.
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Add the shredded beetroot, jaggery sugar, and soy sauce. Stir well to combine.
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Simmer uncovered for another 5-10 minutes until the sauce thickens slightly.
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Sprinkle with garam masala and season with salt to taste.
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Garnish with fresh coriander leaves before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 406.9kcal
- % Daily Value *
- Total Fat 20.4g32%
- Saturated Fat 5.6g28%
- Cholesterol 151.5mg51%
- Sodium 139.6mg6%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 46.0g92%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The chicken should be skinless and boneless for this recipe. If using bone-in chicken, increase cooking time by 10-15 minutes.
Use freshly cooked beetroot for the best texture and color. Bottled beetroot may be too soft and watery.
Jaggery sugar provides a distinct molasses-like flavor. If unavailable, dark brown sugar is a suitable substitute.
For a richer sauce, you can add a splash of cream or yogurt at the end of cooking.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
