300gms of chickens
3 tbsp. Vegetable oil or ghee
3 chopped garlic cloves
1 cup chicken stock
4 tbsp. Chicken masala paste
1 tbsp. 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 .Add coriander leaves and serve in Balti bowls.
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