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The rich culinary landscape of India’s northeast still holds a lot of secrets. Arunachal Pradesh for example has a diverse heritage with every tribe contributing its own culture to make up the kaleidoscopic cuisine. Every dish has been passed down through generations and has a story to tell of its own.
Bamboo shoot is one of the main staples of the state, and another is meat. In the cold climate, diets evolved to keep people well-fed and with high protein to get through the chilli days. This unique pickle known as Luktir or Lukter does just that. A combination of cooked, crispy meat and fiery bhut jolokia chillies, this is a delicious but deadly creation.
It’s meant to be served alongside white rice with extra sides for a full meal. You could always substitute the meat too, however, fish would not fry as well as red meat or chicken.
Ingredients
- 500 gms chicken
- 20-30 cloves garlic
- 20 dried red chillies
- Salt to taste
- Oil
Method
- Boil the chicken in some water until tender.
- With a fork, shred the meat finely.
- Heat some oil in a kadhai and fry the meat until crispy.
- Grind the chilli and garlic together.
- Cook the chilli garlic paste until the raw smell goes away.
- Mix with the fried chicken.
