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Roast chicken balti
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| Artist: |
_ |
| Categories: |
Central Asian, Chicken, Indian, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| | Small ready-roasted chickens | | | -(cooled, the meat taken off | | | -the bone and cut into | | | -chunks) | | 3
| tbsp | Vegetable oil or ghee | | 2
| | Small onions, chopped | | 5
| | Garlic cloves, chopped | | 1
| cup | Chicken stock | | 4
| tbsp | Balti masala paste | | 1
| tbsp | Finely chopped coriander | | | -leaves |
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Procedures:
| 1 | (good and fast. | | 2 | Many grocery stores now have a "chicken-roasting machine": a couple of these small ready-roasted chickens, or one biggish one, are what you"re after). | | 3 | Skin and bone the chicken, cutting the meat into chunks. | | 4 | 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. | | 5 | Add the chicken, then the masala paste. | | 6 | Stir-fry for 5 minutes or so. | | 7 | Add the chicken stock, stir, and cook until reduced (usually 10 minutes or thereabouts). | | 8 | Add coriander leaves and serve in balti bowls |
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