This is a mouth watering restaurant style secret recipe of butter chicken or chicken makhani,dedicated to my food production sir from my catering college,Mr Prasad Phadke.He was basically from Pune staying in Mumbai as pg,he was more of a friend to few of us than a professor.He used to visit my home often as he used to love food cooked by my mom,one fine day he said today I will cook for everyone….and he made this awesome butter chicken…thats how I got this recipe which was not taught in college and thus I call it a secret recipe…which I am sharing with you all today…This dish requires a little well in advance planning,as you need to marinate the chicken for atleast 12 hours.Veges can add paneer or mixed veg to this dish.You can also make the gravy in advance and freeze it,defrost ,add chicken or veges and use as required.You can also add ready made left over tikkas to this gravy….so here goes the secret…
1 kg Boneless Chicken(Ihave used chicken breasts here)
250 gms Curds
2 tsp Kashmiri Chilli powder
2 tbsp Ginger Garlic paste.
1 tbsp Lemon juice.
1 tbsp Jeera powder.
1 tsp Black salt.
1/4 tsp Garam Masala.
2 tbsp Mustard Oil.
Pinch of Tandoori Red Colour.
Salt to taste
For Makhani Sauce:
1 kg Tomatoes.
3 tbsp Cashew paste.
2 tbsp Kashmiri Chilli powder.
100 gms Butter
200 gms fresh cream.
1 tbsp crushed Kasuri methi.
2 tbsp Jeera powder.
1/2 tsp Garam Masala.
1 tbsp Sugar
Salt to taste.
1 tbsp Oil & 1 tbsp Butter.
1 inch Ginger cut into juliennes
1 Capsicum cut into juliennes
A day prior,hung the curd in a muslin cloth for an hour,to drain excess water out.remove it in a bowl and beat iot till smooth,now add kashmiri chilli powder,ginger garlic paste,jeera powder,powdered black salt,garam masala,mustard oil,lemon juice and tandoori red colour,mix it well and keep aside.
Cut chicken into 2 inches even size pieces,wash clean drain and add to the prepared marinate.
freeze in deep fridger for 12 to 24 hours.
After 24 hours remove and defrost the chicken pieces till they come to room temperature.
Using a tandoor or grill ,cook them till soft using little oil.I have used griller here (One with sandwich maker)
Turn it on both the sides and grill till cooked properly,using little oil.
Finish all the pieces like this and keep them aside.Dont discard remaining marinate,keep it aside.
Now for sauce,blanch tomatoes(check the process in glossary)deskin and extract juice out of it.
Strain the juice and pour it in a big heavy bottom pan.keep the pan on gas on high flame,reduce the flame once the juice starts boiling,add kashmiri chilli powder,jeera powder,kasoori methi,garam masala,cashewnut paste,salt,sugar and butter,stirring in between cook till reduced to half.Now once again strain it to get a smooth gravy,again put it back on fire add cream and mix well.Kep it aside.
Now in a thick bottom pan heat oil and butter,add ginger and capsicum juliennes,stir fry for a minute or two,
add remaining marinate and cook till oil starts separating.
Now add ready gravy to this,mix well and cook till one boil comes.
Then add grilled chicken pieces to this gravy,mix well,cover and simmer for 5 minutes.
Remove in a serving bowl,decoreate with fresh cream,juliennes of garlic and coriander leaves.
Serve hot with roti,paratha or rice.