If you like a good balti, you’ve got to try this special balti!
You might ask yourself what makes a special balti so special.
Well, these are usually the most expensive baltis on the menu and can vary from restaurant to restaurant.
I have many special balti recipes as they usually include a good combination of ingredients.
I hope you give this special balti a try but feel free to adjust the ingredients as you feel fit.
To make a special balti really memorable, you are going to have to do some forward planning.
There’s no way around that. Just look at all the ingredients. We’ve got tandoori lamb, tandoori chicken, prawns, keema… All this in one curry.
Special baltis aren’t for everyone but real balti fans do tend to love them. I usually make my special baltis when I’m also making a few other curries.
That or I make them to use up what I have left over from my last curry feast.
How do I substitute other ingredients?
That’s all down to you and what you think would be good in it. Paneer, chickpeas, grilled venison… The idea behind it is to include a large combination of ingredients that you really like.
You might think that including so many different ingredients in one special balti would be a bit much. It isn’t. It just seems to work somehow.
The base sauce
Special balti curries, just like other baltis and normal curry house curries. They are prepared with a base sauce. One of my base sauce recipes in right here.
You could cheat and cook it the more authentic way but personally I think you need to use the base sauce. It makes the texture and flavour just like it should be.
That said, you might like to try my chicken balti without base sauce. It can be done.
The tandoori meats
Tandoori meat plays a big roll in delicious baltis.
The smoky charred flavour of the tandoori meat is one of the things that makes an authentic special balti the dish it is.
The balti bowl…
One of the things that makes a balti a balti is the stainless steel pan or balti bowl is it cooked in.
These can be amazing as the curry is served in the same pan it is cooked in. Sizzling hot and delicious.
Most restaurants these days cook their baltis in a normal frying pan and then just serve it in an ornamental balti dish. You can do that too.
But if you have a Balti pan, use it. You will be much happier with the end curry.
If you like this special balti recipe, you might like to try some of these curry recipes too…
International & UK Orders
add the oil. When hot, add the onion and fry for about 3 minutes, then stir in the tomato and chillies.
and tomato purée, followed by all the ground spices.
base sauce when it’s looking thirsty.
there is a lot in the pan right now, but the spinach cooks down quickly.