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The BIR icon: tandoori-grilled chicken finished in a velvety tomato-onion sauce enriched with double cream, butter and a hit of garam masala at the end. Mildly spiced, lightly sweet, deeply savoury. The sauce is built on a paste of cooked onion, tomato and cashews / almonds, finished off-heat with cold butter for the signature gloss.
Birmingham's defining curry, cooked hard and fast in a thin two-handled steel balti pan over a roaring flame. The high heat caramelises the masala onto the meat and burns off the oil, leaving a slightly smoky, tomato-forward sauce. Eaten straight from the pan with naan; the sauce is medium-thick, not soupy.
A curry-house jalfrezi inspired by a Balti House classic, featuring quick stir-fried peppers, chillies, onions and tender chicken in a light spiced sauce. It is traditionally dry and crisp, but can be adjusted for more sauce by adding extra base curry or stock.
Fenugreek-forward chicken methi curry with a rich base sauce and a tangy cream finish. Fresh fenugreek leaves are ideal, but dried kasoori methi can provide the signature aroma, especially in supermarkets where fresh leaves are scarce. This curry is aromatic with anise notes and a subtle bitterness balanced by yoghurt.
The fiery Goan original: a vinegar-and-garlic-marinated meat (traditionally pork, adapted in BIR menus to chicken or lamb) simmered in a dark masala loaded with red chillies, cumin and mustard seeds. The sharp acidity from vinegar plus aggressive chilli is the signature; potatoes are a BIR addition (the "aloo" suggestion) but not part of the Portuguese-origin dish.