Butter Chicken – Prepping the ingredients for the Butter Sauce

    Published: 06-16-2009
    Views: 29,294
    This video will show how to prep the ingredients for the butter sauce for the butter chicken.

    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. So let us get started making out butter sauce for our chicken.

    The ingredients that you are going to need are: one-and-a-half cups canned tomatoes in puree, one to two fresh hot green chilies, one tablespoon peeled coarsely chopped fresh ginger, one-and-a-half teaspoons ground cumin, and one-and-a-half teaspoons bright red paprika, four tablespoons unsalted butter, divided, one teaspoon salt or to taste, half a cup heavy cream plus more as needed, half a teaspoon roasted cumin seeds, crushed, four tablespoons chopped cilantro.

    We need to take our green chilies, one or two, it is up to you; I am going to use one today. We do not want this dish to be super hot, it is just supposed to be very aromatic. So we need to take this stem off and just cut it up into smaller pieces, throw that into our blender, right along with our one tablespoon of peeled and chopped fresh ginger and then our canned tomatoes in puree, one-and-a-half cups. We are going to blend this up until it is as smooth as we can get it. Now tomatoes, chilies and ginger are nice and smooth and we are going to set that aside, and then next, we are going to take our two main spices for this, the ground cumin and the paprika, and we are going to add three tablespoons of water to this, and we are going to stir it up really well to make a spice paste, a wet spice paste, and then we will set this aside.

    One of the finishing touches on our butter chicken is roasted cumin seeds that are coarsely crushed. To roast cumin seeds, you take up small amount and get a cast-iron pan on very hot, over a medium heat, another small pan would work out just fine as well, and you add your cumin seeds and you are going to pan roast them, shaking the pan, back and forth, for 3 to 4 minutes until they darken several shades and they will give off a very nice toasty cumin aroma. So, our cumin seeds are finished roasting and I am going to transfer them into a small bowl and let them cool.

    Now that we've finished preparing our ingredients for our butter sauce, we are going to make the sauce and put the Tandoori-Style Chicken into it.