Title: Roast chicken balti
 Categories: Indian, Balti, Poultry
      Yield: 4 Servings
 
      2    Small ready-roasted chickens
           -(cooled, the meat taken off
           -the bone and cut into
           -chunks)
      3 tb Vegetable oil or ghee
      2    Small onions, chopped
      5    Garlic cloves, chopped
      1 c  Chicken stock
      4 tb Balti masala paste
      1 tb Finely chopped coriander
           -leaves
 
  (Good and fast.  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.) Skin and bone the chicken,
  cutting the meat into chunks.  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.  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.