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Categories:Viewed: 63 - Published at: 4 years ago
Ingredients
- 4 pounds chicken, whole two small birds, roasted, cooled, the meat taken off the bone and cut into chunks
- 3 tablespoons vegetable oil
- 2 small onions chopped
- 5 each cloves garlic, chopped
- 1 cup chicken broth
- 4 tablespoons balti masala paste
- 1 tablespoon coriander finely chopped, leaves
Method
- Skin and bone the chicken, cutting the meat into chunks.
- Add the oil or ghee to your karahi, heat, and quickly stirfry the garlic: before it browns, add the chopped onions and fry until translucent.
- Add the chicken, then the masala paste.
- Stir-fry for 5 minutes or so.
- Add the chicken stock, stir, and cook until reduced (usually 10 minutes or thereabouts).
- Add coriander leaves and serve in Balti bowls.
