Roast Chicken Balti
Yield
4 servingsPrep
20 minCook
15 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
whole chicken
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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
whole chicken
two small birds, roasted, cooled, the meat taken off the bone and cut into chunks |
|
| 45 | ml |
vegetable oil
|
|
| 2 | small |
onions
chopped |
|
| 5 | each |
cloves
garlic, chopped |
*
|
| 237 | ml |
chicken broth
|
|
| 6E+1 | ml |
balti masala paste
|
* |
| 15 | 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.
