Jashasha hunza baltit (chicken & beetroot)

4 servings

Ingredients

Quantity Ingredient
1½ pounds Chicken meat; weighed after skinning & boning, 3 cm cub
3 tablespoons Ghee or oil
3 Garlic cloves -=TO=-
6 Garlic cloves; fine chopped
1 cup Onions; very finely chopped
3 tablespoons Balti masala paste
1 cup Balti chicken stock -=OR=-
1 cup Water
1 cup Cooked Beetroot (not bottled peeled and ccut in shreds)
1 tablespoon Foot sugar (or dark brown)
1 teaspoon Soy sauce
1 tablespoon Balti garam masala
1 tablespoon Fresh Coriander leaves; very finely chopped
Aromatic salt to taste
1 teaspoon Fennel seed
3 Star anise
2 In piece cinnamon (cassia)
5 Cloves

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

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