An all time favourite
dish that has gained immense popularity since North
Indian restaurants like Bukhara became chic.
Contrary to the prices of such establishments, butter
chicken is one of the easiest and most cost effective
dishes to prepare.
Including prep time, the meal can be ready in 30 minutes,
and the results are spectacular.
There are two variations, being red and yellow. Try
them both to decide on your preference.
Four large chicken breast fillets cut
into strips or cubes
250ml buttermilk or natural yoghurt
200ml fresh cream
1 punnet white mushrooms halved (optional)
Juice of 1 large lemon
1 bunch fresh green coriander leaves
1 heaped teaspoon cumin powder
2 teaspoons crushed red chillies (you can add more if
you like it hot)
1 teaspoon Garam Marsala (optional)
1 level teaspoon Tumeric
2 teaspoons Cartrights Curry Powder or 11 in 1 marsala
6 cloves freshly crushed garlic
2 cm of freshly grated ginger
1 tin pureed tomatoes (for red variation)
+- 50g butter
Salt to taste (1 teaspoon recommended)
2 tablespoons maizena or cake flour.
Put everything except coriander, garam
marsala, butter, maizena/flour and mushrooms in a large
bowl and mix well.
If you have the time, leave it to marinate for about
an hour, but this is not essential.
In a heavy based pot, melt the butter.
Add your mixture and let it cook for 15 minutes.
Add mushrooms and cook for another 5 minutes.
Add chopped coriander leaves and garam marsala and cook
for another 5 minutes.
Mix maizena/flour with some cold water to form a thin
paste. Be careful to remove all lumps.
Slowly add the paste, stirring continuously for 1 minute.
Ideally this dish should be eaten with
naan (indian flat bread) but you need a clay-oven to
bake it and I dont know of any place that sells good
naan, so, best enjoyed with long-grained white or basmati
Serve with lemon pickle or dhanya chutney (available
at Wembley Market) and fried poppadums. (All optional
but if you want the real thing then go for gold!)