Yield: 4 Servings
|2||Small ready-roasted chickens (cooled, the meat taken off the bone and cut into chunks)|
|3 tablespoons||Vegetable oil or ghee|
|2||Small onions, chopped|
|5||Garlic cloves, chopped|
|1 cup||Chicken stock|
|4 tablespoons||Balti masala paste|
|1 tablespoon||Finely chopped coriander leaves|
(Good and fast. Many grocery stores now have a "chicken-roasting machine": a couple of these small ready-roasted chickens, or one biggish one, are what you're after.) 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.