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.

INGREDIENTS

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.

METHOD

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.
Done!

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 rice.
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!)