- 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.