Edward Hammon: Hello! I am Edward, and we are here at Sur La Table Cooking School in Arlington, Virginia, and we are making Butter Chicken. Right now, we are working on our Tandoori-Style Chicken. We have one whole chicken that has been broken down into 8 to 10 serving pieces and skinned. You could also use any variety of chicken parts that you like, such as, only legs or only thighs, but I prefer the whole chicken.
We need to take a sharp knife and trim the chicken of excess fats. Then what we need to do is take our sharp knife and cut small slits into the chicken, going along with the grain; they are about a half inch deep and one inch apart. This helps to marinade to penetrate into the chicken really well.
Now let us make our marinade. We have a half cup of plain yogurt, it goes into a blender, with four tablespoons of vegetable oil, two tablespoons of fresh lemon juice, our salt, garlic cloves, four of them peeled, our two tablespoons of peeled coarsely chopped fresh ginger, and now our spices, ground cumin, our paprika, and the Garam Masala powder.
We are going to blend all of these up until smooth. The marinade ingredients have been blended until very smooth, and now we are going to take our chicken and place it into a large bowl. Then we're going to pour the marinade on top and get it nice and mixed in. Then we will let this marinate for up to 24 hours, in the refrigerator it is great, we would take it out at least 30 minutes before cooking it, but one hour at room temperature is just fine if you are in a hurry.
You want to turn your chicken pieces around in the marinade so that it gets into the small slits that we have made. Now we are going to cover our chicken and let it marinate in the refrigerator for 24 hours, and we will make sure that we take the chicken out at least 30 minutes before we cook it.
Next, we are going to be cooking our Tandoori Chicken.