Jashasha hunza baltit (chicken & beetroot)

4 servings

Ingredients

QuantityIngredient
poundsChicken meat; weighed after skinning & boning, 3 cm cub
3tablespoonsGhee or oil
3Garlic cloves -=TO=-
6Garlic cloves; fine chopped
1cupOnions; very finely chopped
3tablespoonsBalti masala paste
1cupBalti chicken stock -=OR=-
1cupWater
1cupCooked Beetroot (not bottled peeled and ccut in shreds)
1tablespoonFoot sugar (or dark brown)
1teaspoonSoy sauce
1tablespoonBalti garam masala
1tablespoonFresh Coriander leaves; very finely chopped
Aromatic salt to taste
1teaspoonFennel seed
3Star anise
2In piece cinnamon (cassia)
5Cloves

Directions

SPICES

A 600 year old fort now guards the hill town of Hunza Baltit, but other forts had existed for centuries beforehand. Built in the Tibetan style, this aged building is a reminder that the Silk Route once ran through here, linking China to the Mediterranean. This dish has Chino-tibetan roots, the basis of true Balti cooking.

Heat the ghee or oil in your karahi on high heat, then stir fry the garlic and the spices for 30 seconds. Add the onion, reduce the heat and stir fry for 10 minutes, allowing the onions to become translucent and begin to brown. Add the masala paste and the chicken. Raise the heat again and bring to a brisk sizzle, stir frying as needed for about 5 minutes.

Add the stock or water bit by bit, along with the beetroot, and say sauce. Simmer, stirring, on a lower heat for about 10 minutes. Test that the chicken is cooked right through by cutting into one of the peices. When cooked as you like it, add the garam masala, coriander and aromatic salt.

NB You may substitute any poultry or game meat or joints for this recipe. Submitted By IAN HOARE On 06-02-95