Has anyone got a clue how I could replicate this dish, it's one of my favourites from Adils, Birmingham usually eaten with a peshwari naan, I ordered some tarka dhal to go with it this week but was a little disappointed as there wasn't that much taste to it.
(Diced pieces of Chicken breast cooked with fresh garlic, chillies and ginger)
The authentic balti is the holy grail that many would also like to crack (including me). The Adil's balti has a flavour you can't put your finger on but if you're determined to replicate it then there might be some reading here which may help...
http://www.curry-recipes.co.uk/curry/index.php/topic,12276.msg98763.html#msg98763
MM