Hello, I’m Edward Hamann and I’m here today at Sur La Table Cooking School in Arlington, Virginia.

Today, I’m going to show you how to make buttered chicken. What we’ll 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’ll need are one 2 -1/2 to 3 pound chicken, skinned and cut into 8 to 10 serving pieces, half a cup of plain yoghurt, 4 tablespoons of sunflower oil or other light vegetable oil, 2 tablespoons of fresh lemon juice, 4 garlic cloves, peeled, 2 tablespoons peeled coarsely chopped fresh ginger, 2 teaspoons ground cumin, 1 teaspoon of the Indian spice blend Garam Masala, 1 teaspoon bright red paprika or cayenne pepper or a combination, 1 teaspoon salt, 2 tablespoons melted butter or clarified butter for brushing.

The equipment you’ll need for this 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 non-stick saut? pan with a lid.

Today, we’re going to be using very sharp knives and working with hot ovens. We’ll also be working with raw poultry and it’s 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 School of Indian Cooking in New York City and I’ve traveled all over India studying its regional cuisines. Currently, I’m 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’s get started making our buttered chicken. The first step is to going to be making the tandoori style chicken.