Edward Hammon: Hi I am Edward, and we are here at Sur La Table Cooking School in Arlington, Virginia, and today we are making Butter Chicken. Right now, we are going to cook our Tandoori-Style Chicken that we need. So, we have taken our chicken out of the fridge, it is marinated for 24 hours, and we have our baking sheet covered with aluminum foil and our rack on top, and we are going to place our chicken onto the rack bone side down. The reason that we want a rack on top of our baking sheet is, because it allows excess marinade to drift down to the bottom and the chicken develops a nice glaze and sort of outdoor look to it, as opposed to sitting on the sheet and sort of steaming in its marinade.
So, now before putting the chicken in the oven, we can brush it with a little bit of melted butter. We are going to put this into a 550 degree oven and roast it without turning for about 25 minutes. A Tandoori-Style Chicken is now done, it has come out of the oven. We know that it is cooked, because if we were to pierce it, the juices run clear; the dark meat will register a 175 degrees on a meat thermometer and the white meat will be 165 degrees. This can be served just as it is, with lemon wedges and sliced raw onion rings, but we are going to put it in butter sauce.