Butter Chicken Recipe

Butter Chicken Recipe

Butter Chicken - Preparing Tandoori Style Chicken

Butter Chicken - Preparing Tandoori Style Chicken

Butter Chicken - Cooking Tandoori Style  Chicken

Butter Chicken - Cooking Tandoori Style Chicken

Butter Chicken - Prepping the ingredients for the Butter Sauce

Butter Chicken - Prepping the ingredients for the Butter Sauce

Butter Chicken - Adding the Tandoori Style Chicken to the Sauce

Butter Chicken - Adding the Tandoori Style Chicken to the Sauce

How To Make Naan Flat Bread

How To Make Naan Flat Bread

Cooking the Spinach and Finishing Palak Paneer

Cooking the Spinach and Finishing Palak Paneer

Cutting and Pan Frying the Paneer Cheese

Cutting and Pan Frying the Paneer Cheese

Making the Paneer Cheese

Making the Paneer Cheese

Preparing the Garam Masala

Preparing the Garam Masala

How to Make Palak Paneer

How to Make Palak Paneer

Butter Chicken - Adding the Tandoori Style Chicken to the Sauce

Butter Chicken - Adding the Tandoori Style Chicken to the Sauce

Butter Chicken - Prepping the ingredients for the Butter Sauce

Butter Chicken - Prepping the ingredients for the Butter Sauce

Butter Chicken - Cooking Tandoori Style  Chicken

Butter Chicken - Cooking Tandoori Style Chicken

Butter Chicken - Preparing Tandoori Style Chicken

Butter Chicken - Preparing Tandoori Style Chicken

Butter Chicken Recipe

Butter Chicken Recipe

Naan Bread - Shaping and Baking

Naan Bread - Shaping and Baking

Naan Bread - Mixing and Kneading the Dough

Naan Bread - Mixing and Kneading the Dough

How to Make Naan Bread

How to Make Naan Bread

How To Make Naan Flat Bread

How To Make Naan Flat Bread

How to Make Tomato, Citrus Ginger Chutney

How to Make Tomato, Citrus Ginger Chutney

How to Make Palak Paneer

How to Make Palak Paneer

Butter Chicken Recipe

Butter Chicken Recipe

How to Make Naan Bread

How to Make Naan Bread

Indian Recipes - How to Make Raita

Indian Recipes - How to Make Raita

Indian Recipes - How to Make Parathas

Indian Recipes - How to Make Parathas

Indian Recipes - How to Make Chicken Curry

Indian Recipes - How to Make Chicken Curry

Preparing the Garam Masala

Preparing the Garam Masala

Making the Paneer Cheese

Making the Paneer Cheese

Cutting and Pan Frying the Paneer Cheese

Cutting and Pan Frying the Paneer Cheese

Cooking the Spinach and Finishing Palak Paneer

Cooking the Spinach and Finishing Palak Paneer

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Edward Hamann is a noted chef, popular cooking teacher, food writer, and culinary lecturer. His engaging personality and natural ease in front of an audience combine with a thorough understanding of both the technical and sensual sides of cooking. Edward is known for his unique ability to teach beginners as well as more seasoned cooks the most ambitious of do-it-yourself kitchen projects such as homemade cheese and bread, as well as the essence of Indian and a variety of other cuisines including Mexican, Thai, and Afghan.

Passionate about Indian history and culture, Edward is an expert on Indian cuisine. He has traveled throughout India numerous times studying the diversity of its cuisines and collecting local recipes, tips, and techniques from street vendors, housewives, and restaurant chefs. Using food to build a cultural bridge, he successfully introduces Indian regional cuisines to a wide audience.

Edward has appeared as a subject-matter expert on CNN and various local news programs. He studied alongside renowned chef and cookbook author Julie Sahni in New York City and spent 4 years as the Culinary Manager and Resident Chef at Sur La Table cooking school in Arlington, Virginia. Edward has been teaching others to cook for over 10 years.

In addition to his culinary interests, he has studied Indian classical music as well as the Hindi language. Edward is a member of the International Association of Culinary Professionals and Culinary Historians of Washington. Edward is based in Washington D.C., where he continues to teach regularly and is working on a book of traditional Indian sweets.

Butter Chicken Recipe

This video series will give a recipe for butter chicken and show how to cook it.

This video: 64,041 views
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Butter Chicken Recipe

Ingredients

 Marinade

½ cup plain yogurt

4 tablespoons sunflower or other light oil

2 tablespoons fresh lemon juice

4 garlic cloves, peeled

2 tablespoons peeled, coarsely chopped fresh ginger

2 teaspoons ground cumin

1 teaspoon garam masala (recipe below)

1 teaspoon bright red paprika or red chili powder (or a combination)

1 teaspoon salt, or as desired

2 tablespoon melted ghee or butter, for brushing

Slices of tomato, onion and lemon for garnish

 

Garam Masala

North-Indian Warm Spice Blend

Makes about ¼ cup

1 heaping tablespoon whole green cardamom pods

1 (2-inch) cinnamon stick, broken into small pieces

½ teaspoon black cumin seeds

½ teaspoon whole cloves

½ teaspoon whole black peppercorns

¼ teaspoon mace flakes

Large pinch freshly ground nutmeg

 

For the Butter Sauce

1 ½ cups canned diced tomatoes in puree (I prefer Pomi brand)

1 to 2 fresh hot green chilies, stemmed and cut into small pieces

1 tablespoon coarsely chopped peeled fresh ginger

1 ½ teaspoons ground cumin

1 ½ teaspoons bright red paprika

4 tablespoons unsalted butter, divided

1 teaspoon salt, or to taste

½ cup heavy cream

Heavy cream, light cream, or half and half as needed (about ¼ to ½ cup)

½ teaspoon roasted cumin seeds, coarsely crushed (see note)

4 tablespoons finely chopped cilantro

Note: To roast cumin seeds, put 3 or 4 tablespoons of cumin seeds in a small heavy skillet over medium-high heat and cook, stirring and shaking the pan, until darkened several shades and fragrant , 3 to 4 minutes.

Instructions

1. With a sharp knife, trim off any visible pieces of excess fat from the chicken. Cut diagonal slashes (along the grain) ½ inch deep and l-inch apart, on the meat, along the grain. Place chicken in a large shallow bowl.

 

2. Place all of the ingredients for the marinade in a blender jar and blend until smooth.  Pour marinade over chicken and mix thoroughly, turning several times, and pushing marinade into slashes, to coat pieces evenly. Cover and refrigerate overnight (maximum 2 days) or marinate at room temperature for at least 1 hour (preferably 4 hours). Take poultry from the refrigerator at least 30 minutes before cooking.

 

3. Preheat an oven to 550°F. Place chicken bone side down, over a rack, on a shallow baking sheet. Roast without turning for 25 minutes. When done the juices will run clear when a knife is pierced into the thickest part of the meat. The marinade will have dried up and the chicken will have charred in spots. Serve lightly brushed with ghee and garnished with slices of tomato, onion and lemon.

 

4. To make garam masala, place all ingredients in a clean coffee or spice grinder and grind to a fine powder. Transfer to a small lidded jar and store. Use within 4 to 6 weeks.

 

5. To make butter sauce, place the tomato, chilies, and ginger in the container of an electric blender and blend to a fine puree. Put the cumin and paprika in a small bowl. Add 3 tablespoons of water and mix well. Set aside.

 

6. Heat 2 tablespoons of the butter in a large heavy nonstick sauté pan over medium-high heat. Once the butter has melted and begins to froth add the chicken pieces and cook, turning often, until fragrant and beginning to look seared. Remove to a plate or a bowl. Set aside.

 

7. Stir the cumin and paprika mixture and add to the pan. Cook, stirring, until the liquid evaporates, about 1 minute, then stir in the tomato puree. Raise the heat and bring to a boil. Reduce the heat to medium, partially cover and simmer, stirring often, for 8 to 10 minutes. Stir in ½ cup cream and the salt and mix well. Add the chicken and turn to coat with the sauce. Cover and cook over medium-low heat until the sauce thickens slightly, about 8 to 10 minutes.

 

8. Stir in enough heavy cream, light cream, or half and half to adjust the consistency of the sauce as desired. It should not be too thick or too thin. Cook until warmed through. Add the remaining butter, roasted cumin, and cilantro. Serve hot with Naan.

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Transcripts

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.

Delicious! by Pallen874 at 04/06/11 11:19PM Flag

Great recipe Mr. Hamann. I made this for dinner tonight and enjoyed it very much! I look forward to trying more of your recipes. http://www.recipesforchinesefood.net

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