Grand Central Butter Chiken recipie???PLEASE !!!!!!!?

Question

In Bombay threre is restaurant called Grand Central in Chembur, can some one know how to make that Butter Chiken at home....pls provide me the recipie...I am missing it a lot here in USA.

NOTE: don't give me recipies on internet...I already know those and none comes even CLOSE to Grand Central BUTTER CHIKEN ...IT IS UNIQUE...the best recipe which comes close to the taste wins 10 points...SO THE CONTEST STARTS NOW...

Pls pls pls ......

Sorry folks none of the recipies are authentic ...these are "fake" ( no offense pls) butter chiken recipie...Can some one PLS PLS give the GRAND CENTRAL RESTUARANTS BUTTER CHIKEN RECIPIE9 ONLY FOLKS WHO HAVE ETAEN THERE WILL KNOW WHAT I MEAN:-) )

Answer 1

IF YOU COME IN DELHI PLEASE COME TO ME YOU WILL FORGET THIS GRAND CENTRAL. BUT I CAN MAKE ONLY BUT I COULD NOT EXPLAIN DEAR.

Answer 2

Grand Central Chembur

Answer 3

There is a shuttle train that only goes back and forth from Grand Central to Times Square. Look for the gray S signs. There is also a 7 train, but that also goes into Queens so make sure it's going toward Times Square or you'll wind up at Shea if you stay on it long enough!

Answer 4

Chicken Makhani (Indian Butter Chicken)
Servings:4

It is a full flavored dish that complements the chicken well. It can be made as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread."

INGREDIENTS:
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water

DIRECTIONS:
Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.

Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.

Mix together cornstarch and water, then stir into the sauce. Cook for 5-10 minutes, or until thickened.

Note:

Garam masala may be purchased in Indian markets and in the gourmet section of some supermarkets.

Answer 5

Best Recipe I have is Indian Butter Chicken

1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter (use ghee if available)
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or less if you want it mild
1 pinch salt
1 pinch black pepper

Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf.

Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt and peppers. Remove from heat and set aside.


1 tablespoon peanut oil
1 pound chicken thighs (skinless and boneless), cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water

Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

Serve over rice

Answer 6

Sorry I don't have the recipe but I would love if you do find it.So I can taste it for myself.My new daughter in-law is from India and I would love to impress her.

Answer 7

Fills an ovenproof pan 13" x 9" or equivalent volume of individual ovenproof ramekins.

Base filling:
4 Tbls. butter
1 small yellow onion
2 medium carrot, julliened
1 large or 2 small stalks of celery
6 TBS. flour
2 medium potatoes, peeled and diced
2 - 14 ounce cans of Best quality chicken broth (Homemade is great)
2 TBS. Dry white wine
2 TBS. heavy cream
½ teas. Dry thyme
salt and freshly ground pepper to taste
3 cups cooked, boned chicken cut roughly into bite sized pieces (Approx. one medium side fryer-roaster. Roast or Poach chicken. Use canned chicken in a pinch or substitute leftover turkey)
1 cup frozen baby peas

Sauté vegetables lightly in butter until onions are translucent and carrots are just tender. 9 10-15 min). Stir flour into cooked vegetables and stir carefully for a couple of minutes. Remove from heat and stir in almost all the chicken broth. (Save ¼ cup or so to adjust thickness after sauce cooks) Return to medium heat and stir until sauce boils and thickens. Add wine and cream and reserved chicken broth as necessary to desired consistency. ( pea soupish!) Add a small amount of cornstarch dissolved in a little liquid if sauce is too thin! Meanwhile drop potatoes into boiling, salted water and cook until just barely tender. They will continue cooking. Add potatoes, chicken and peas to sauce. Taste carefully for seasoning. Return to boiling point and pour into baking dish (es). May be made ahead to this point. Cool, cover tightly and refrigerate. Bring to boiling point in oven before topping with biscuits.

When ready to bake, preheat oven to 425 degrees. Top hot mixture with biscuit triangles, stars, or rounds. (Animal shapes are fun for kids! ) using your favorite baking Powder biscuit recipe or this easy and delicious CREAM BISCUIT from Marion Cunningham's, Fannie Farmer Cookbook.

Bake 20-25 minutes. Sauce should be bubbling and biscuits golden brown.
Serves 6-8.

Cream Biscuits
2 cups all-purpose flour
1 teas. Salt
1Tbls. baking powder
2 teas sugar
1 ½ cups heavy cream
6 tBls. butter, melted.

Combine flour, salt, sugar and baking powder in a mixing bowl. Stir the dry ingredients with a fork to blend and lighten. Slowly add 1 cup of the cream to the mixture, stirring constantly. Gather the dough together. When it holds together and feels tender it is ready to knead. If it seems shaggy and pieces are falling away, add additional cream. Place dough on a lightly floured board and knead very gently for 30 seconds or until it hold together nicely. Pat the dough into a rectangle and cut into triangles. Dip each triangle into the melted butter and place on top of chicken mixture. Biscuits should almost cover the top of the casserole. ( If you wish to cut fancy shapes, best to make extra dough as you will have some waste. Roll dough lightly to about 1 ½ inch thickness and use a well floured deep cookie cutter)
Bake as above.

Answer 8

yes, I have tasted it and it is the best in the whole wild world!!!

If any one can conatct the restuarant chef and get the recipie ????