Double quantity of Balti Chicken Madras.  Recipe modified to incorporate last portion of Misty Ricardo Balti base gravy.

Also, here is an interesting Balti Chicken recipe (not from Birmingham or even the UK).  Cooked in a ceramic casserole on top of a cast iron tawa using and electric hob.  The list of ingredients is right at the end of the video.

https://www.youtube.com/watch?v=Hg3pxNQAR1U&list=WL&index=1

I agree Robbo but there does appear to be some element of relationship between the dish and that part of Southern india.  This is a typical blog introduction to the dish.  It does add weight to Phil's observation as well.

Madras curry originated in southern India and became popular among British colonizers and merchants during the 1600s, but the name "Madras curry" actually didn't come about until it was introduced to British restaurants in the 1970s. Over the years it has been developed and reimagined several different ways, with the resulting dish usually consisting of a deep red-colored, rich and spicy sauce.

Regardless, it again illustrates the confused nature of Indian cookery nomenclature, where the word Madras describes an actual dish, a measure of the chilli heat level and a type of curry powder.

I don't give a lot of credence to the notion of the bucket.  While it may well be a literal translation between language, I'd say the more likely correlation is to the food prepared in the region of Baltistan in a cooking vessel similar to a wok.  I had to laugh the other day when I read a blog for a Balti recipe that had a photograph of the dish actually presented in what appeared to be tin-plated actual bucket.  However, those bucket-shaped serving vessels are available in stainless steel and that Indian Copper / SS combination. Has any establishment over there ever actually cooked and served food in an actual bucket?  I doubt it.

She was the only monarch I've lived with for 61 years and 7 months to the day. God Save The Queen was my childhood national anthem and in summer on Fridays we often stood at assembly on hot asphalt in thin soled tennis shoes to sing it.

For some odd reason I was awake here at 3.30 am. After reading and posting here breifly I flipped to the news and the announcement was 12 minutes up online.  Very sad.  The world is a different place today.

Long live the King.

According to Wikipedia Madras curry or Madras sauce has its origins in the city of Madras (now Chennai) in southern India.

The times I've dehydrated my chillis included a number of different types from tiny little Thai Birdseyes up to quite large Lal Mirch and several in between. Some quite fleshy and some very light, hence the time taken and the need to check and remove some as they were done.

I see nothing wrong with cutting larger ones up, removing seeds etc and trying warmer and faster dehydration.  The main thing is that they need to be completely dried or they will spoil.

Yeah Phil. I understand your point. What is going on, now that you point it out, is that the recipe does not involve the BIR method, ie, does not use a base gravy. It uses the cook from fresh, individual ingredients style of cooking normally associated with traditional style but it is probably not a traditional dish, as you say.

I once cooked and posted about a side by side test I did in converting this recipe to BIR method.  Knowing now about the cook from scratch Balti dishes shown by Rishton and Shababs chefs, and in light of the fact that this recipe is for Balti Chicken Madras, I guess it is a British (Birmingham) dish.

It is a recipe using individual ingredients cooked in the style of those Birmingham Baltis that aren't cooked the way Birmingham Baltis are really cooked. Savvy?

It's really pleasing to see the forum with so much traffic.  I had to search back a fair bit to find this thread again.  This is a post about the "B" word, obviously.  I'm about to cook a dish I've cooked before. I once did a side by side of a BIR style and a Trad style Chicken Madras and looking back at the recipe I see that it was a "Balti Chicken Madras".  So, there may be some evidence to support the Al Frash menu possibilities.

The recipe comes from my Curry Encyclopaedia, but I decided to look through the book for the "B" word.  Unfortunately, Balti is not cross-referenced in the index under B, but I did find 15 Balti recipes under Chicken, and another 10 under Lamb.  I will scan through the index to see if I can find other instances, but I'll post a list of the dishes I have found so far here. If you're interested in any let me know.  There are actually a couple that could come from the Al Frash menu which I found interesting.

Chicken.

Balti Butter Chicken
Balti Chicken in Lentil Sauce
Balti Chicken in Hara Masala Sauce
Balti Chicken in Saffron Rice
Balti Chicken in Tamarind Sauce
Balti Chicken in thick creamy coconut sauce
Balti Chicken Madras (this is the recipe I've cooked and adjusted for side by side).
Balti Chicken Passanda (who knew?)
Balti Chicken pieces with Cumin and Coriander
Balti Chicken Vindaloo (who knew?)
Balti Chicken w/ dahl and leeks
Balti Chicken w/ green and red chillies
Balti Chicken w/ paneer and peas
Balti Chicken w/ vegetables
Balti Chilli Chicken

Lamb.

Balti Bhoona Lamb
Balti Lamb Chops w/ potatoes
Balti Lamb in yogurt
Balti Lamb Koftas w/ vegetables
Balti Lamb Tikka  (I have lamb loin chops defrosting as I type)
Balti Lamb w/ Cauliflower
Balti Lamb w/ peas and potatoes
Balti Lamb w/ potatoes and Fenugreek (might try this one as well)
Balti Lamb w/ stuffed vegetables
Balti mini Lamb Kebabs

So, it will be interesting to look through these 25 recipes to find the similarities and differences.  If you'd like to try one, let me know and I'll PM you the recipe.

It really doesn't matter mv.  It's the same recipe and whether you choose to do it as per original, Rev 1 or Rev 2, or vary it to use a pressure cooker, it's the same base gravy, and a good one at that.  Good of you to point it out though.

That's low temperature T63. My dehydrater has 5 or 6 trays and I deliberately go slow to avoid cooking them at all.  You could probably do it a lot quicker by bumping the temp up to 70 or 80 'C but I haven't tried it. 

I've just found 3 sources that say to cut them in half, place them flesh side up and set temp to around 50'C / 125'F to dry them in 6-8 hours.

It looks to me as though any of the named dishes, eg Rogan Josh or Passanda, are each available with any selection from the balti range listed below and repeated in each section.  Everything is a balti. Korma, Makhani, Passanda, Rogan Josh, Jal Fraizie, Dopiaza, Bhoona, Dhansak and Pathia are all available in any of the 9 balti options.

Then you have the option to adjust heat.  So you could for example order the Balti Tropical Passanda Madras or a Balti Lamb Mince Rogan Josh Vindaloo etc. 

Heck, even the tandoor is balti tandoor.  I guess you sit at the balti table on a balti chair, order from the balti menu, to be served by the balti waiter and pay with your visa card.

At the risk of coming across as simple, what is Balti Meat? 

Balti Meat    7.60

Is this the stuff that Phil talks about being possibly lamb, but probably beef, or is it bush meat of indeterminate origins?  Badger or hedgehog maybe.  What sort of wild animals do you still have over there.  I've got a baby bunny living next to my house at the moment, although not many survive myxomatosis or calicivirus for very long these days.