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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 Afghan, 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 spent the last 4 years as Culinary Manager for Sur La Table Cooking School and was responsible for managing the cooking class program, recipe development, setting curriculum and teaching classes at Sur La Table in Arlington, Virginia.
Butter Chicken Recipe
This video series will give a recipe for butter chicken and show how to cook it.
This series: 165,069 views
Butter Chicken Recipe
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
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.
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.
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.