Edward Hammon: Hello! I am Edward Hammon, and I am here today at Sur La Table Cooking School in Arlington, Virginia. Today I am going to show you how to make Butter Chicken. What we will be covering in this series is, how to prepare the Tandoori-Style Chicken required for Butter Chicken and also the preparing of our sauce.
To make Tandoori-Style Chicken the ingredients you will need are: one two-and-a-half to three pound chicken, skinned and cut into 8 to 10 serving pieces, half-a-cup plain yogurt, four tablespoons sunflower oil or other lite vegetable oil, two tablespoons fresh lemon juice, four garlic cloves, peeled, two tablespoons peeled coarsely chopped fresh ginger, two teaspoons ground cumin, one teaspoon of the Indian spice blend Garam Masala, one teaspoon bright red paprika or cayenne pepper or a combination, one teaspoon salt, two tablespoons melted butter or clarified butter for brushing.
The equipment you will need for this butter chicken dish is: a very sharp knife, one large bowl, one pair of tongs, one shallow baking sheet covered with aluminum foil, and a large wire rack, such as a cake rack, to cover it, an electric blender, one small cast-iron skillet or other heavy pan, one large heavy nonstick saut pan with a lid.
Today we will be using very sharp knifes and working with hot ovens. We will also be working with raw poultry. It is always important to remember to wash your hands after handling it and to change out your cutting boards to a clean one, before moving on to other ingredients, to prevent cross-contamination. I studied cooking at the Julie Sahni's School of Indian Cooking in New York City, and I have traveled all over India, studying its regional cuisines.
Currently, I am the Culinary Coordinator, here at Sur La Table Cooking School in Arlington, Virginia, where I teach classes on Indian and other cuisines on a regular basis. Let us get started making our Butter Chicken. The first step is going to be making the Tandoori-Style Chicken.