Include in Print View:

Jashasha Hunza Baltit (Chicken & Beetroot

Jashasha Hunza Baltit (Chicken & Beetroot recipe image
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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 406.9
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
  • 1 1/2 pound Chicken meat; weighed after
  • 3 tablespoon Ghee or oil
  • 6 cloves Garlic, finely chopped
  • 1 cup Onions, very finely chopped
  • 3 tablespoon Balti masala paste
  • 1 cup Balti chicken stock or water
  • 1 cup Cooked Beetroot, peeled and shredded
  • 1 tablespoon Jaggery sugar (or dark brown sugar)
  • 1 teaspoon Soy sauce
  • 1 tablespoon Balti garam masala
  • 1 tablespoon Fresh Coriander leaves, very finely chopped
  • to taste Salt
Directions
  1. 1
    Cut the chicken into 3 cm cubes.
  2. 2
    Heat the ghee or oil in a large pan or balti dish over medium heat.
  3. 3
    Add the chopped onions and cook until soft and translucent, about 5 minutes.
  4. 4
    Stir in the finely chopped garlic and cook for another minute until fragrant.
  5. 5
    Add the balti masala paste and cook for 1-2 minutes to release the flavors.
  6. 6
    Add the chicken cubes and stir to coat evenly with the spice paste. Cook for 5 minutes, stirring occasionally, until the chicken is sealed.
  7. 7
    Pour in the balti chicken stock (or water) and bring to a simmer.
  8. 8
    Cover and cook on low heat for 15-20 minutes until the chicken is tender.
  9. 9
    Add the shredded beetroot, jaggery sugar, and soy sauce. Stir well to combine.
  10. 10
    Simmer uncovered for another 5-10 minutes until the sauce thickens slightly.
  11. 11
    Sprinkle with garam masala and season with salt to taste.
  12. 12
    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.

Keywords: chicken, beetroot, balti, curry, indian, hunza, spicy, dinner, main course, garam masala, onion, garlic, ghee, vegetarian option, comfort food
Read it online: https://www.chefs-mate.com/recipe/jashasha-hunza-baltit-chicken-beetroot/