Roast Chicken

• 2 Small  
  
• 3 tablespoons 
  
• 3 chopped  
  
• 1 cup  
  
• 4 teaspoon
  
• 1 tablespoons
  

• ready-roasted chickens 
  
• Vegetable oil 
  
• chopped garlic cloves 
  
• chicken stock 
  
• Balti masala paste
  
• Finely chopped coriander leaves
  

• Skin and bone the chicken, cutting the meat into chunks.
  
• Add the oil or ghee to your karahi, heat, and quickly stir-fry 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.