Loveitspicy (rik) can be reached via his YouTube channel, Backyard Chef.  I can't help you with Stephen Lindsay but he may still receive notification of a PM.

Looks great Rob.  Chicken, garlic and methi.  mmmmm!!!  I don't see fresh methi out here, but I can get frozen cubes sometimes.  I probably should try to plant some seeds to see what happens.  Here's an interesting trick you might try though. I have a recipe for Indian scrambled eggs which I cook fairly regularly.  It says to use fresh methi, but it also advises if you can't get it to substitute chopped celery leaves.  I use it every time now as I have it growing all year round.

Mick, your base gravy is a hit.  Well done.

I really like the Laziza brand.  I have a few packet mixes of the Tikka Botti, but I haven't come across the paste.  I'm in Wentworthville on Thursday so I'll have a look for it.  How much paste do you use for 1 kg of chicken?

Correct. Cassia Bark.  A kg of true Ceylon Cinnamon will last you quite a while SS.

I've just watched 2 videos for a pre-cooked chicken & a Garam Masala and the word Cinnamon is used when the spice actually shown is clearly Cassia Bark.

Exactly, and this presents another of those areas of confusion as people of Indian background often / usually say cinnamon when they are obviously referring to and using cassia bark.  Imagine using 55 grams of true cinnamon in a base gravy, or putting cassia powder sugar mix on your buttered toast.   My local Indian grocers (both stores) tried to tell me they are the same and appeared very confused when I insisted that they are not.

I used to use actual cinnamon in every instance of the spice being mentioned in recipes.  I now have to question this and there is no real way to determine which is required unless the ingredients are illustrated, visually presented in video or clearly identified.

The YouTube search engine / algorithm is a strange thing.  You can search for something over and over, and with variations in how you word your search, and get served the same "popular" videos from the same "popular" channels, and often with nothing to do with the search criteria.  Then, out of the blue, you'll be shown / offered an exact match to the words you've searched for that has never been displayed to you previously.

Anyway, here are a few links to some videos that popped up for me this morning.

The first one by Videojug is a video of a restaurant chef, (she isn't dressed like one) Shahena Ali from the Maharaja in Benfleet, Essex.  Titled "How to make Chicken Balti", this video is the oldest I've seen on Youtube so far at 13 years being uploaded in 2009.  A point of interest here is the use of yogurt, which I've now noticed coming up quite a lot in these Chicken Balti videos, particularly those from India, but apparently not ever in Birmingham Balti.  No Balti Paste in this one.

https://www.youtube.com/watch?v=Cz7Qg70xyYI&list=WL&index=3

The second is a lady named Niamh Shields who beat Misty Ricardo to the Shababs kitchen by about 5 years.  Again, it's the same Shababs Chicken Balti with chef Zaf Hussain.  Unfortunately, it is terribly edited and has large gaps, but it does show a considerable level of consistency to the recent videos.

https://www.youtube.com/watch?v=T-HxmACgdEs&list=WL&index=1

Lastly is a bit of light relief and clearly not a Birmingham or BIR Balti.  This one is in Hindi and is for Balti Gosht using mutton (I think he says baby goat).  This could be where the use of the bucket is taken a bit too literally.    

https://www.youtube.com/watch?v=hGxwBSlamwM&list=WL&index=2

I've been a little fortunate lately. Both of my children still living at home have been eating dietary controlled, sports-oriented meals under nutritionist guidance.  This has allowed me to focus on myself for meal preparation.  My wife also enjoys the curries occasionally but is not a fan of the balti style.

It isn't all curry or Indian though.  On Monday night we ate lamb souvlaki wraps and last night we had kingfish and prawns cooked in orange juice. It's really easy, really delicious and one of my favourite meals.  I have some extra prawns and 1 lamb rump steak left over from these meals. I guess it's curry again tonight.   

I won't blend the whole spices in again.  Give it a try Santa.

The bowl is not what I'd call modern LB.  It's probably at least 20 years old and just what I grabbed from the cupboard as the double quantity dish wouldn't fit in my usual "Indian" serving bowls.

The dish was quite enjoyable but the conversion to BIR or Balti using gravy went a bit askew.  The problem being that I used triple concentrate Tomato Paste, which on top of the already tomato rich base gravy made for a very tomatoey dish.  I did it in a bit of a rush for something to eat.  When I did it last time as the side by side, I was more careful, and the dishes were barely discernibly different.  The concentration of tomato pastes and purees etc is something to watch out for.

This batch of Tikka was cooked in the multi-function oven.  Each was baked first and then switched over to "Super Grill" mode to char it up a little.  Both delicious and again using Sunil Singh stage 2 marinade after Chewy Tikka stage 1 marinade.

Very tasty again but now I have to try this one!!!        Big emphasis on White Pepper which I've never seen in any other recipe.

https://www.youtube.com/watch?v=es_fJxskQyw&list=WL&index=2&t=3s