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In this video we prepare the ingredients for the butter sauce that will go with the chicken,
Tags:how to prep the ingredients for butter sauce,monkey see,butter sauce,curry,garam masala,indian chicken,monkeysee,tandoori chicken style
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Hi! I’m Edward and we’re here at Sur La Table Cooking School in Arlington, Virginia. And today, we’re making buttered chicken.
So, let’s get started making our butter sauce. The ingredients that you’re going to need are; 1-1/2 cups canned tomatoes and puree, 1 to 2 fresh, hot, green chilies, 1 tablespoon peeled coarsely, chopped fresh ginger, 1-1/2 teaspoons ground cumin and 1-1/2 teaspoons bright red paprika, 4 tablespoons unsalted butter, divided, 1 teaspoon salt, or to taste, half a cup heavy cream plus more as needed, half a teaspoon roasted cumin seeds, crushed, 4 tablespoons chopped cilantro.
We need to take our green chilies, one or two, it’s up to you. I’m going to use one today. We don’t want this dish to be super hot, it’s just supposed to be very aromatic. So, we need to take the stem off and just cut it up into smaller pieces. Throw that into our blender right along with our 1 tablespoon of peeled and chopped fresh ginger, and then our canned tomatoes and puree, 1-1/2 cups. We’re going to blend this up until it’s smooth as we can get it.
So, our tomatoes, chilies and ginger are nice and smooth and we’re going to set that aside. And then next we’re going to take our two main spices for this, the ground cumin and the paprika and we’re going to add 3 tablespoons of water to this and we’re going to stir it up really well to make a wet spice paste and then we will set this aside.
One of the finishing touches on our buttered chicken is roasted cumin seeds that are coarsely crushed. To roast cumin seeds, you take up a small amount and get a cast iron pan, very hot over medium heat-- another small pan would work out just fine as well. And you add your cumin seeds and you’re going to pan roast them shaking the pan back and forth for 3 to 4 minutes until they darken in several shades and they will give off a very nice toasty cumin aroma.
Our cumin seeds are finished roasting, and I’m going to transfer them into a small bowl and let them cook. Now, that we finished preparing our ingredients for our butter sauce, we’re going to make the sauce and put the tandoori-style chicken into it.