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Butter Chicken Recipe

Butter Chicken - Preparing Tandoori Style Chicken

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  • Edward Hamann
    Sur la Table
    http://surlatable.turnstilesystems.com/  
    (703) 414-3580

    Edward Hamann grew up in California and credits his grandmother for his early love of cooking as well as the abundance of fresh local produce found in the region. Inspired by the regional cuisines of India during his teenage years, Hamann later found himself traveling extensively throughout India collecting local recipes wherever he could and learning tips and techniques from street vendors, housewives and restaurant chefs.

    He studied beside Julie Sahni at The Julie Sahni School of Indian Cooking in NYC and worked closely with Chef Sahni on a variety of events, including some for National Geographic Traveler, and has been teaching others to cook for over ten years.

    Hamann’s international travels have greatly influenced him in his culinary pursuits and have given him deep appreciation for the plethora of spices that are available to the home cook but not widely understood or utilized. Through his instruction Hamann hopes to demystify cooking with spices and open up the cuisines of other cultures, such as Mexican, Persian and Afghani, to his students. As Hamann states “Cooking can be a different kind of journey, by preparing the foods of other countries in our own homes we can taste the memories of trips we may have taken or perhaps taste the dreams of trips we hope to take someday.”

    Edward Hamann is currently Culinary Coordinator for Sur La Table Cooking School and is responsible for managing the cooking class program, recipe development, setting curriculum and teaching classes in Sur La Table’s Pentagon Row store (1101 South Joyce Street) in Arlington, Virginia.

  • Butter Chicken - Preparing Tandoori Style Chicken

    This video will show how to make butter chicken and how to prepare tandoori style chicken.

    This expert: 32,929 views

    This series: 19,715 views

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    Tags:

    Indian

    ,

    Chicken

    ,

    Sauce

    ,

    Tandoori

    ,

    Diner

    ,

    Dish

    ,

    Butter

    ,

    Cuisine

    ,

    Style

    ,

    Spice

    ,

    Garam masala

    ,

    Curry

    ,

    Recipe

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  • Transcripts

    <p>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.</p><p>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.</p><p>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.</p><p>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&#39;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.</p><p>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.</p><p>Next, we are going to be cooking our Tandoori Chicken.</p>

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