Jashasha Hunza Baltit (Chicken & Beetroot)
chicken, indian, main dish, vegetables
675 gm chicken meat; weighed after skinning &
3 tablespoon ghee or oil
3 garlic cloves -=to=-
6 garlic cloves; fine chopped
225 gm onions; very finely chopped
3 tablespoon balti masala paste
200 ml balti chicken stock -=or=-
200 ml water
225 gm cooked beetroot (not bottled peeled; and cut 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
1 aromatic salt to taste
----SPICES----
1 teaspoon fennel seed
3 star anise
2 in piece cinnamon (cassia)
5 cloves
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 pieces. 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.
From: Ian Hoare Date: 08 Dec 96 National Cooking Echo Ä
Yield: 4 servings