Authentic Balti Chicken Curry Recipe 🍛 – Easy Step-by-Step Guide

Special balti! This is the one so many people look for when they go out for a balti. There are lots of different recipes for it because it is the chef's own special mix of ingredients. This one is mine but I'm sure I'll be coming up with a few more. You might notice I didn't add garlic or garlic and ginger paste. If you want to, you could add it just after you fry the chopped onions. I chose to leave it out as my marinated tandoori chicken and lamb, as well as the base sauce already have a nice flavour of both. I hope you give my special balti a try. If you haven't already done so, please subscribe to my channel. I have many more Indian and British Indian restaurant (curry house) recipe videos on the way.

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2 tablespoons rapeseed oil
A handful of sliced okra
1/2 onion - finely chopped
1 large tomato, diced
2 green chillies - finely chopped
250ml lamb keema
2 tablespoons tomato puree
1 teaspoon paprika
1/2 teaspoon turmeric
1 teaspoon mixed powder or chilli powder
150ml base sauce
100g thick coconut milk
5 large prawns - shelled and cleaned
5 pieces of tandoori chicken tikka
5 pieces of tandoori lamb tikka
2 handfuls chopped spinach
Salt to taste
1/2 teaspoon dried fenugreek
1 handful of chickpeas
Juice of half a lemon