Ingredients

• 2 small ready-roasted chickens, meat removed from the bone and cut into chunks or any pre-cooked chicken/turkey
• 3 tb vegetable oil or ghee
• 2 small onions, chopped
• 5 cloves of garlic, chopped
• 1 cup chicken stock
• 4 tb Balti masala paste
• 1 tb coriander leaves (cilantro), finely chopped

Method

1. Skin and bone the chicken, cutting the meat into chunks
2. 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.
3. Add the chicken, then the masala paste.
4. Stir-fry for 5 minutes or so. Add the chicken stock, stir, and cook until reduced (usually 10 minutes or thereabouts).
5. Add coriander leaves and serve in Balti bowls.