Unlike many of the Youtube "experts" now sharing "their" knowledge, Julien has a lot of credibility.  He was posting and sharing his knowledge of his curry journey long before many of our "experts" appeared.  I enjoyed watching his exploits from his Curry to Go days.
I pretty much cook my curry the same way as in his video and the results are good, although I do tend to hard fry the onions with regular addition of water or even chicken stock.  I continue this once the tomatoes are added.  A constant high temp and regular addition of a little liquid encourages the onions to melt adequately that I don't even bother blending the developing sauce, pretty much in keeping with the MDB balti cooking method   Maybe i'll make some curry gravy and compare, but I really have gotten out of the habit of all that faffing, as I don't think the result is any better.  Yes it does save time and allow for a curry quickly, but that kind of takes away the pleasure of creating one's supper.  I forgot to add that I do use precooked chicken as per the Viceroy method.  Always have this in the freezer for when I get the urge for curry, be it Indian or Chinese.

Guess like many of the curry YouTubers he's under pressure to get at least one video recipe out every week. To keep up with the competition. I still have a lot of respect for Julian. I liked the authentic Pakistani karahi video he did recently.

The big hitter YouTubers tend to follow each other closely. Apparently, the next installment from Al's Kitchen will be a Back to the 70's chicken tindaloo. Wonder if some Naga pickle will be going in this. He seems to put it in most of his curries.

Rob

So I have just tried to connect some info on Adil's, most of which is already on here, in the Three Baltis thread. Joining up the dots. Also of interest is my more recent visit to the Khyber Pass balti house.

Whilst tasting different the Adil's and Khyber baltis share some similarities. Both are very light and airy. Their sauces look similar; colour/texture. Thickness too. The overall impression. Almost as if the owners/chefs in these two places knew each other. They did. The owners are related (cousins).

The Khyber baltis contain pineapple pulp. The sweetness of the pineapple is offset/balanced, in part, with lemon (zest). It's quite possible that Adil's did similar, with a different tropical fruit. Lychee pulp ticks all the boxes. Floral, almost perfume, musky and sweet. I found a distributor in Holland selling it in bulk 20 and 100 kg drums. But the Chinese supermarkets here looks to be my best option, and will be my next stop. The sweetness here would be offset by the inclusion of tandoori masala powder, which we know to be in the Adil's balti.

The first photo is from the 3Bs thread. Adil's balti sauce, leftovers. Glutinous appearance. The other (stock) photo is commercially produced Lychee pulp. 








Incidentally, for the OP Balti chicken & mushroom I added some besan (chick pea flour). This my be part of it too. Recall Jerry's "unknown paste", spotted in the Punjab Paradise balti house video.

Rob

I must agree Rob.
Seems to make a base in the pan, before continuing with the curry, but maybe doesn't blend it enough.

Strike me down with a feather. Gotcha! I think. Details coming soon.

Rob

Is it just me or does Julian's ultimate vindaloo look a bit lumpy?

Rob

Hi Bob. No curry recipes to speak of. Invariably I use other peoples' recipes. Often with a few changes, but this doesn't make them mine. My go-to choice for a BIR base is still MDB MKI.

One thing I am working on at the moment is caramelised (jammy) onion/curd meat precooks.

Rob

Worth a look just to see an Adil's Balti chicken shabzi.

https://youtu.be/ZBzARvW2BDY?si=tsHla33kPqAKTev9

There was another Adil's balti video with Ade Edmondson linked on here somewhere, but I can't find it anywhere. Including YouTube. Help!

Rob

Tesco Finest Beef Bone Marrow 200 - 300g - Tesco Groceries

https://share.google/WFeulDBaCPQ82squK

Just £17/kg

Rob