There are two schools of thought about the name ‘balti’. One is that it originates from Baltistan in northern Pakistan, the other that it is a British translation of the Urdu word for ‘bucket’ which refers to the dish the curry is cooked and served in. Whichever is true, it’s now a ubiquitous curry house dish - a classic balti is spicy but not hot and has a lovely depth of flavour from the spices that can’t be achieved by the use of a regular curry powder. It’s served here with veg pakora, jeera (cumin) rice, green chilli raita, and a tangy tamarind chutney.

Tikka Blend: coriander, cumin, Kashmiri chilli, paprika, smoked paprika, turmeric, garlic, amchur, salt, ajowan, mint, black pepper, ginger, asafoetida, fenugreek leaf
Ground Spices: turmeric, chilli, Kashmiri chilli, cumin, cinnamon, coriander, paprika
Garam Masala: cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli, fenugreek leaf, coriander leaf
Cumin Seeds: cumin, black cumin
Tamarind Chutney Blend: tamarind (tamarind and cornstarch), amchur
Raita Blend: green chilli, brown MUSTARD, cumin, coriander leaf
Pakora Spices: coriander, fenugreek, turmeric, cumin, black pepper, black cardamon, green cardamon, ginger, brown MUSTARD, yellow MUSTARD, cinnamon, cloves, mace, bay, chilli, nutmeg
Coriander Chaat Masala: amchur, salt, chilli, cumin, black pepper, coriander, ginger, ajowan, mint, asafoetida, coriander leaf

May contain traces of celery and sesame
Allergens are listed in CAPITALS

• 500g diced chicken (thighs are best)
• 2 large onions
• 1 large carrot or parsnip
• 3 cloves of garlic
• Fresh ginger
• 25g bunch of coriander
• ½ iceberg lettuce
• 1 lemon
• 250g natural yogurt (full fat is best)
• 30g butter
• 1 tbsp tomato puree
• 3 tbsp sugar
• 300g basmati or standard long grain rice (not easy cook)
• 80g self-raising flour
• Oil for frying (sunflower or vegetable oil is best)