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Roast Chicken Balti

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YIELD

4 servings

PREP

20 min

COOK

15 min

READY

40 min

Ingredients

4 1.8
POUNDS KG WHOLE CHICKEN
two small birds, roasted, cooled, the meat taken off the bone and cut into chunks
3 45
TABLESPOONS ML VEGETABLE OIL
2 2
SMALL SMALL ONIONS
chopped
5 5
EACH EACH CLOVES
garlic, chopped *
1 237
CUP ML CHICKEN BROTH
4 6E+1
TABLESPOONS ML BALTI MASALA PASTE *
1 15
TABLESPOON ML CORIANDER
finely chopped, leaves

Directions

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 560g (19.8 oz)
Amount per Serving
Calories 1485 64% from fat
 % Daily Value *
Total Fat 106g 163%
Saturated Fat 28g 140%
Trans Fat 0g
Cholesterol 401mg 134%
Sodium 482mg 20%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 240g
Vitamin A 32% Vitamin C 5%
Calcium 11% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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