Originating in North Western India, the Balti landed in Birmingham in the early '70s, and has been a firm favourite in Britain ever since. We've had some requests for a milder curry, so this is less hot, but still has all the punchy Indian flavours we love so much. The use of oil rather than ghee - as in all our curries - keeps the sat-fat levels pleasingly low, too. The dish includes fresh ginger, garlic and (a little) chilli, ground into a paste, cardamon pods, curry leaves, bay, amongst other spices. Fresh tomatoes, succulent chicken thigh meat and yogurt (but not enough to make this a creamy curry) all combine to make a delicious, flavourome, warming dish. Serve with naan and/or rice, yogurt and fresh coriander. Delicious.