Butter chicken (Chicken Makhani) Restuarant Style

Hello everyone...
My hubby told me last evening that "lets go out & have butter chicken from GOLDEN SPOON RESTUARANT (MUSCAT)".
I thought for a while that if i can master that at home, my hubby would be excited & very happy as that saves his pocket too.
I immediately recalled the ingredients required, if they were all at home.Realising that i have everything, i sought an excuse that "Lets not go today, as i am not feeling too well. We can go tomorrow."

I, immediately went to the kitchen, wore my apron & thought of surprising my hubby with Butter Chicken @ home.
(My hubby, quite oblivious to everything ( as thats my usual BIG BOSS Show time) went on with his usual chores, meanwhile i started my experiments in the kitchen.)



So presenting to you, Butter chicken (Chicken makhani) at home without compromising on the restuarant taste.

Preparation time: 90 mins

Ingredients:
Chicken: 1/2 kg
Curd: 1 tsp
Ginger garlic paste: 1 tsp
Chopped tomatoes: 3 (medium size)
Chopped onions: 2 (Medium sized)
Chopped garlics: almost 1/2 garlic chopped
Chopped ginger: 1 inch ginger peeled & cut into thin slices
Kasturi methi powder: 1.5 tbsp
Whole garam masalas: 2 Mace, 4 cardamom, 2 cloves, 1 cinnamon stick, 1 bayleaf, 1 tbsp black pepper
Tomato Puree: 1tbsp
Kashmiri red chilli powder: 1.5 tbsp
Cream: 3 tbsp sour cream
Slit green chillies: 2
Garam Masala powder: 1/2 tbsp + 1 tsp
Honey: 1 tbsp
Salt & sugar to taste

Process:

1. Marinate the chicken with 1 tsp curd, 1 tsp garam masala powder and keep it for 30 mins.
2. Add oil in a wok. Once the oil is hot, fry the marinated chicken batchwise and properly till it turns light brown in colour and fried from all sides. Once done, remove them & keep them aside.
3. To the same pan, add the whole garam masalas & saute for 30 seconds.
4. Then add chopped onions and saute till golden brown.
5. To this add chopped garlic & saute again. Now add the chopped tomatoes & cook till they are soft & mushy. Add 1tbsp tomato puree to it and mix again.
6. Now add red chilli powder, little salt & pinch of sugar.
7. Once the mixture is cooked, switch off the gas and let it cool for 15 mins.
8. Once done, put the entire mixture in a blender jar and blend it well.
9. Then strain the blended mixture and take it out in a bowl. You can again blend the residue & strain.
10. Remove the left over residue which is nothing but skin/seeds of tomatoes & skin of garam masalas.
11. Now take another wok, add oil. Add the sliced ginger & slit green chilies, Stir till light brown. Then add the strained puree.
12. Add little salt & cook it in low heat for 4-5 mins, then add the fried chicken to it & mix well.
13. Add sour cream and stir till it mixes uniformly in the gravy.
14. Now add  1/2 tbsp garam masala powder & katuri methi powder and mix them well.
15. Switch off the gas & add 1 tbsp honey. Mix well and serve.

AND THE END RESULT WAS SUPERB..

When i called him for dinner, he wasnt too excited as he thought there must be chapatti & sabji (our usual dinner) but then looking at this - My hubby jumped with joy & loaded me with kisses just as GARFIELD :-*

I hope this doesnt become a habit now, as sometimes going & dining out is fun & refreshing.


So, to all my viewers there, do try this awesome recipe & share your views/stories just as i did.