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Butter Chicken Recipe

Butter Chicken - Prepping the ingredients for the Butter Sauce

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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 - Prepping the ingredients for the Butter Sauce

    This video will show how to prep the ingredients for the butter sauce for the butter chicken.

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    Indian

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    Chicken

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    Sauce

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    Tandoori

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    Diner

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    Dish

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    Butter

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    Style

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    Spice

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    Garam masala

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  • Transcripts

    <p>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.</p><p>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.</p><p>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.</p><p>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.</p><p>Now that we&#39;ve finished preparing our ingredients for our butter sauce, we are going to make the sauce and put the Tandoori-Style Chicken into it.</p>

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