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Special Balti
Serves 1-2 Prep 10 min Cook 10 min Total 20 min Type Meal Origin Indian

Special Balti

A BIR special balti: pre-cooked lamb, chicken and prawn finished hot in a balti pan with the curry base, balti masala and fresh herbs.

Serves 1 Prep 10 minutes Cook 10 minutes Units Rate

Overview

A customizable British curry-house special balti, mixing pre-cooked meats, seafood, and vegetables in a rich, spiced sauce. This is a chef's signature dish, adapt with your favorite ingredients for a personalized feast.

Ingredients

Base

  • 3 tbsp rapeseed (canola) oil
  • ½ onion, finely chopped
  • 1 tomato (large), diced
  • 2 green chillies, finely chopped

Proteins and veggies

  • 200 g pre-cooked lamb keema
  • 3 pieces Tandoori Chicken Tikka
  • 3 pieces tandoori lamb tikka
  • 2 handfuls chopped spinach
  • 3 prawns (shrimp), shelled and cleaned
  • Handful tinned chickpeas (garbanzo beans) (optional)

Spices and sauce

  • 2 tbsp tomato purée
  • 1 tsp paprika
  • ½ tsp ground turmeric
  • 1 tsp Mixed Powder (or curry powder)
  • 1 tsp chilli powder (optional)
  • 150 ml Curry Base Gravy
  • 100 ml thick coconut milk

Finishers

  • Salt, to taste
  • ½ tsp dried fenugreek leaves (kasoori methi)
  • ½ lemon (juice)

Method

Stage 1 - Fry base

  1. Heat oil in a balti pan or similar over medium-high heat.
  2. Add onion and fry 3 minutes.
  3. Stir in tomato and chillies.

Stage 2 - Add spices and proteins

  1. Add keema and tomato purée.
  2. Stir in paprika, turmeric, mixed powder, and chilli powder (if using).
  3. Add half the base sauce, then chicken and lamb tikka.
  4. Bring to simmer; add more base sauce as needed.

Stage 3 - Add coconut and greens

  1. Add coconut milk and spinach; let spinach wilt.
  2. Add prawns and cook 2 minutes until pink.
  3. Top up with base sauce if needed; season with salt.

Stage 4 - Finish

  1. Rub kasoori methi between fingers and add to pan.
  2. Add chickpeas (if using) and squeeze lemon juice over top.

Notes

  • Special baltis are highly customizable; add or substitute meats/veggies like paneer, mushrooms, or fish.
  • Use pre-cooked ingredients for quick assembly during a curry feast.
  • Adjust spices to taste for your signature version.

Serving

  • Serve with hot naan or steamed rice.
  • Garnish with extra coriander and lemon wedges.

Storage

  • Refrigerate 2-3 days in an airtight container.
  • Freeze up to 2 months; thaw fully before reheating.
  • Reheat gently on low heat with a splash of stock or water.
  • Best eaten within 24 hours for fresh textures.

Recipes mentioned here

1 / 1
Tandoori Chicken Tikka

Tandoori Chicken Tikka

Tandoori Chicken Tikka is restaurant-quality barbecue, sophisticated yet accessible. The chicken undergoes a two-stage marinade: first, a quick acid and spice bath to begin tenderizing; second, a rich yoghurt-based marinade infused with warming spices, fresh herbs, and umami-rich Parmesan. The extended marination (up to 48 hours) allows deep flavor penetration and tenderness. The result is succulent, fragrant, lightly charred chicken with a burnished exterior and a creamy, spiced crust. Serve with lemon and fresh coriander.

Sides 5 minutes Serves4

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