This recipe follows the general guidelines in my general curry recipe, which you can find here.
In this case, I use onion, garlic, and a generous spoonful of chopped ginger, then my usual range of spices (a small amount of curry paste, dried coriander, curry powder, turmeric, and a generous amount of cumin. Add the meat, either chicken or lamb, then a couple of chopped tomatoes.
The special ingredient is a portion of Balti paste. You can get Balti sauce in jars, but I find it worth looking for the more concentrated paste, which gives a much better flavor. Follow the directions on the jar for quantity.
Stir in the paste, then add a drained can of chick peas, and simmer for about an hour.
Towards the end of cooking, stir in a dash of cream.
Serve with rice and Naan.