I’ve made many Baltis and been reasonably happy with them but in my opinion I have never tasted any better than Shababs so was excited to try Misty’s recipe based on his visit to Shababs. This morning I made the base gravy, then for lunch I made chicken Balti and have to say, it was excellent. Thank you very much for sharing this Richard.
BLOODY FANTASTIC.....! IM BORN N BRED W-BROM N LIVED ON THE CUSP... USED TO GO TRIANGLE ONCE A WEEK BACK IN THE DAY.... YES THIS IS A TRUE BRUMMIE CURRY.... Basmalti and homemade chapati.. Enjoying as I type this....x
My go to curry is this. Quick, easy and very tasty. Love my Birmingham Balti Bowls I’ve got 2 of them. I also use East At Home base gravy they sell in pouches which make 2 curry’s when mixed 50/50 with water. Saves all the prep👍👌
Fantastic, Had some basic base sauce in freezer, so just used that and added a bit extra chilli powder and Garam Masala to curry recipe. Delicious.Only thing i would say is that i cook on an electric hob, not gas, so, temp control is more difficult.
Hi Richard, First of all, congratulations on the book award! Very well deserved and guess you are delighted? Cooked the Shababs recipe Chicken Balti a couple of nights ago and the result was superb. So delicious! Used the Birmingham Balti Bowls, Shababs base Gravy and method cooked by you. It really was a great series. The Chicken Tikka Balti with Chickpeas is next! Cheers. Kevin
Excellent. Will be trying that tomorrow, have to be your standard base gravy tho. Cannot wait for your Balti cook book to come out 😁😁😁also be doing your Jalfrezi from volume one, recommend that people.
I love all your recipes, have the book and enjoy choosing which one to try next! Have you thought about doing a Thai version?? How to cook the same Thai foods as they do in the restaurants in the uk?? 😋
Misty Ricardo - first, thanks so much for your amazing channel. I am known as the curry king for your madras, vibdaloo and tikka masala and have kudos socially as a result! Second: I am very careful of diet and I have a lot of coconut oil for cooking. It’s a great oil and very good at high temp. What are your thoughts on health conscious curryphiles using coconut oil? I think it may even enhance flavours and wouldn’t be noticed much over the spices. Your thoughts eagerly anticipated.
My experience with coconut oil is positive. I know it's a bit healthier than other types whilst having a relatively neutral flavour, so not to overwhelm the curry flavour. Having said that, calories are calories. Nothing better than some exercise in the fresh air to burn some of them off.
@@MistyRicardo sure, totally get that and I’m gonna try experimenting with using more water and less oil in some of your recipes - I get that oil is essential for the flavour but if it’s 60ml oil that’s like nearly 500 cals and I want to eat it regularly so might try just 2 tablespoons coconut or rapeseed and then Chuck a bit of water in if it gets too dry. Some of the chefs you visit do this so I’m sure I can adapt it a bit. Just bought a new stainless steel/aluminium composite pan as I’ve been using non stick…thanks again for all your work mate, made your chicken vindaloo for my dad and he said “that’s just like how I got it in the 70/s” On another note have you noticed how bad most local curry houses are? Red purée rubbish, it’s rare to find a curry house who know how to do it. 90% of places I eat, I think, I could cook this better. Off to Birmingham to visit shebabs at some point this year 👍 am Bristol so not too far
Would you be able to do the Adils Balti with the pulled meat instead of the cubes of meat, i miss Adils so much, the meat being like pulled meat had a different affect and made the Balti fell like a better dish.
Hi, I can’t find where you’ve put the ingredients for the base gravy. Can you post again on this thread please, also I’d it possible to buy the sauce already made? Thanks in advance!
HI Richard, I've noticed that this recipe has a greater volume of spices than what I saw going into Shababs recipes that I've seen (i.e two whole teaspoons of paprika, a whole teaspoon of cumin etc). Any thoughts on this? Are the amounts you've put in here based on amounts that you saw being used at the restaurant?
@@MistyRicardo basically what I meant is that Al's Kitchen has been doing a balti series, in two of which he’s making recipes supposedly exactly to the Shababs recipe. His most recent one, posted today for the chicken balti has no more than a 1/4 tsp of each spice, and only a pinch of others.
Rubbery chicken not good, you probably overcooked it. Add it to the curry when it's been out of the fridge for a while nearer to room temperature. Cooking it in larger chunks will help stop it going tough. Try to keep the chicken pieces coated in sauce when making the balti. Finally, reheating the curry in your microwave helps to tenderise the meat.
Off topic but would anyone remember the George pub that was over the road from shababs? They sold my all time favourite, methi chicken. Nothing else has ever compared to theirs. Im desperate for the recipe.
Hi Ricardo. Love the channel!! I have a question: I love to cook at home. I love Indian food. I'm always messing around with something. But prices of ingredients and variety of ingredients in supermarkets and shops can be disappointing......... what is the best online shop for authentic ingredients?
just wondered if you ever came across MR Daves , this was a seriously popular curry restaurant in Lye Stourbridge , the food was unbelievable , you had to queue down the street to get in , i believe he still makes the authentic curries for likes of iceland , would love to know his secret recipe .....???
Balti cooking is great, but it's at high temperature. Bit like proper stirfry. Wonderful but in a domestic kitchen you end up with a filthy oily mess everywhere.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
I’ve made many Baltis and been reasonably happy with them but in my opinion I have never tasted any better than Shababs so was excited to try Misty’s recipe based on his visit to Shababs. This morning I made the base gravy, then for lunch I made chicken Balti and have to say, it was excellent. Thank you very much for sharing this Richard.
The ASMR is real.
That first hit of spoon in pan is so good
This works every time if you follow the recipe rigidly.
I have just enjoyed a superb Balti once again!
Thank you Mr Sayce.
Good looking Balti, I'm tempted to invest in a Birmingham Balti bowl..
Delicious! Nice one 👍🏼
Thank you 😋
The best curry I've ever made.... thanks
My pleasure 😊
Interesting you put the green peppers in at the start. I must try that. The balti looks delicious.
Hope you enjoy
BLOODY FANTASTIC.....!
IM BORN N BRED W-BROM N LIVED ON THE CUSP...
USED TO GO TRIANGLE ONCE A WEEK BACK IN THE DAY....
YES THIS IS A TRUE BRUMMIE CURRY....
Basmalti and homemade chapati..
Enjoying as I type this....x
My go to curry is this. Quick, easy and very tasty. Love my Birmingham Balti Bowls I’ve got 2 of them. I also use East At Home base gravy they sell in pouches which make 2 curry’s when mixed 50/50 with water. Saves all the prep👍👌
Fantastic, Had some basic base sauce in freezer, so just used that and added a bit extra chilli powder and Garam Masala to curry recipe. Delicious.Only thing i would say is that i cook on an electric hob, not gas, so, temp control is more difficult.
Hi Richard, First of all, congratulations on the book award! Very well deserved and guess you are delighted? Cooked the Shababs recipe Chicken Balti a couple of nights ago and the result was superb. So delicious! Used the Birmingham Balti Bowls, Shababs base Gravy and method cooked by you. It really was a great series. The Chicken Tikka Balti with Chickpeas is next! Cheers. Kevin
Hi there Kevin, and thanks very much. So pleased you liked the Balti.
I cooked it last night' well my taste buds were dancing, and the aroma was there in the morning love to know how to cook for two
Glad you enjoyed it. Cook it twice for two - baltis deserve it.
This is added to my play list ,i'll make this during the week .
Omg that looks so good!
Excellent. Will be trying that tomorrow, have to be your standard base gravy tho. Cannot wait for your Balti cook book to come out 😁😁😁also be doing your Jalfrezi from volume one, recommend that people.
I love all your recipes, have the book and enjoy choosing which one to try next! Have you thought about doing a Thai version?? How to cook the same Thai foods as they do in the restaurants in the uk?? 😋
Super delicious looking. 😊👍
Looks so yummy and delicious thankx for sharing such an amazing content stay connected😋💕
Top stuff
Amazing
Thanks
Misty Ricardo - first, thanks so much for your amazing channel. I am known as the curry king for your madras, vibdaloo and tikka masala and have kudos socially as a result!
Second: I am very careful of diet and I have a lot of coconut oil for cooking. It’s a great oil and very good at high temp. What are your thoughts on health conscious curryphiles using coconut oil? I think it may even enhance flavours and wouldn’t be noticed much over the spices.
Your thoughts eagerly anticipated.
My experience with coconut oil is positive. I know it's a bit healthier than other types whilst having a relatively neutral flavour, so not to overwhelm the curry flavour. Having said that, calories are calories. Nothing better than some exercise in the fresh air to burn some of them off.
@@MistyRicardo sure, totally get that and I’m gonna try experimenting with using more water and less oil in some of your recipes - I get that oil is essential for the flavour but if it’s 60ml oil that’s like nearly 500 cals and I want to eat it regularly so might try just 2 tablespoons coconut or rapeseed and then Chuck a bit of water in if it gets too dry.
Some of the chefs you visit do this so I’m sure I can adapt it a bit.
Just bought a new stainless steel/aluminium composite pan as I’ve been using non stick…thanks again for all your work mate, made your chicken vindaloo for my dad and he said “that’s just like how I got it in the 70/s”
On another note have you noticed how bad most local curry houses are? Red purée rubbish, it’s rare to find a curry house who know how to do it. 90% of places I eat, I think, I could cook this better.
Off to Birmingham to visit shebabs at some point this year 👍 am Bristol so not too far
I’m going to give this a go today wish me luck 😋
Good luck 🤞
What size teaspoon d9 you use for cumin, Tumeric etc
Oh my god I followed this and it's delicious.
Great 🙏
Would you be able to do the Adils Balti with the pulled meat instead of the cubes of meat, i miss Adils so much, the meat being like pulled meat had a different affect and made the Balti fell like a better dish.
Yes, definitely.
What size teaspoon do you use for cumin,pap, tumric etc
Good job dear nice sharing♥️
Thank you 😊
Hi, I can’t find where you’ve put the ingredients for the base gravy. Can you post again on this thread please, also I’d it possible to buy the sauce already made?
Thanks in advance!
Sorry for the delay in getting back to you. Here's the link to the Balti base gravy... mistyricardo.com/balti-base-gravy-recipe/.
It's not available to buy pre-made.
Look realy delicious
Hi I have your Curry Compendium book. But I am trying to find the Balti Base Gravy recipe
It's a new recipe not in my books. It's on my website: mistyricardo.com/balti-base-gravy-recipe/
How do you prepare the gravy to add, excellent channel by the way 👌👍
mistyricardo.com/balti-base-gravy-recipe/
Thanks.
Could you do the balti base gravy with a pressure cooker?
Yes you can.
How would you scale this for 2 servings? I understand double the ingredients it’s just the spices I’m unsure on?
Best cooked in single portions.
What is the base gravey for balti chicken
Here: mistyricardo.com/balti-base-gravy-recipe/
HI Richard,
I've noticed that this recipe has a greater volume of spices than what I saw going into Shababs recipes that I've seen (i.e two whole teaspoons of paprika, a whole teaspoon of cumin etc). Any thoughts on this? Are the amounts you've put in here based on amounts that you saw being used at the restaurant?
It is about the same Julian. My measurements for spoons are level.
@@MistyRicardo basically what I meant is that Al's Kitchen has been doing a balti series, in two of which he’s making recipes supposedly exactly to the Shababs recipe. His most recent one, posted today for the chicken balti has no more than a 1/4 tsp of each spice, and only a pinch of others.
Plz make a video on how to make a base gravy for balti chicken and also we want to see prawn balti
mistyricardo.com/balti-base-gravy-recipe/
No pre-cooked chicken either! That was a surprise 👍
Hi misty, great recipe, but my chicken was rubbery? Any ideas?
Cheers
Rubbery chicken not good, you probably overcooked it. Add it to the curry when it's been out of the fridge for a while nearer to room temperature. Cooking it in larger chunks will help stop it going tough. Try to keep the chicken pieces coated in sauce when making the balti. Finally, reheating the curry in your microwave helps to tenderise the meat.
@@MistyRicardo THANK YOU SOO MUCH
Looking forward to this. I wonder if this includes the balti base gravy recipe ? Soon find out.
I think that big pan bubbling away on the right is a clue.
@@robertjohnson9971 Not as much as this though.... mistyricardo.com/balti-base-gravy-recipe/
Off topic but would anyone remember the George pub that was over the road from shababs? They sold my all time favourite, methi chicken. Nothing else has ever compared to theirs. Im desperate for the recipe.
Here you go: www.mistyricardo.com/methi-curry-recipe/
Where can I get one of these balti pans!?!?!
The birmingham balti bowl co sell them
Hi Ricardo.
Love the channel!!
I have a question: I love to cook at home. I love Indian food. I'm always messing around with something.
But prices of ingredients and variety of ingredients in supermarkets and shops can be disappointing......... what is the best online shop for authentic ingredients?
Thanks Jack. I can't recommend just one, as there are many good ones out there.
Misty I've got loads of your base in the freezer ...making this Saturday..Will it still get good results ?
Yes that should be fine. Add a little garam masala to it to compensate.
@@MistyRicardo thanks misty ...keep up the good work 👏 🙌 👍
Where do you get all your cool pots etc
The balti dish he is cooking in can be bought from shababs shop but if you look closely at the beginning you may be able to see the website address
They're from the Birmingham Balti Bowl Company... thebirminghambaltibowlco.com/
I ordered 2 with the wooden stands and they are superb. Would highly recommend 👍🏻
just wondered if you ever came across MR Daves , this was a seriously popular curry restaurant in Lye Stourbridge , the food was unbelievable , you had to queue down the street to get in , i believe he still makes the authentic curries for likes of iceland , would love to know his secret recipe .....???
I know of him, but no idea where he is now!
Nice one Misty😋what sort of Paprika are you using? Sweet smoked/hot smoked or just straight Paprika?
Keep these vids coming, they’re fab!
Thx Andy. It's regular paprika.
@@MistyRicardo thanks Misty
Balti base sauce seems heavy on the black cardamom.
Sure he puts in pinch fenugreek to with cumin methi garamassala 😊
Balti cooking is great, but it's at high temperature. Bit like proper stirfry. Wonderful but in a domestic kitchen you end up with a filthy oily mess everywhere.