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Butter Chicken

Virtual Cooking Class Presented by Laura Scheck

In less than 75 minutes from start to finish, create Butter Chicken! After minimal effort, you’ll have a steaming hot bowl of butter chicken and spiced vegetable rice pilau.

The link for this program will be emailed to those who register.

Registration is required. 

Due to the limited number of available spots, please cancel your reservation if you are no longer able to attend. 

The recipes will be emailed to those who register one week ahead of time.

We will demystify working with Indian spices and ingredients. You’ll practice cooking techniques like blooming and infusing to create a scratch made meal that is healthier and as delicious as your usual delivery. After minimal effort, you’ll have a steaming hot bowl of butter chicken and spiced vegetable rice pilau. And you’ll walk away with a long list of cooking skills to apply towards future at-home take out dishes.

This is a hands-on live virtual class. You will make the following:

• Butter Chicken (or Tofu)
• Spiced Vegetable Rice Pilau

No special tools or ingredients required. We teach confident substitutions.

CLASS PREPARATION
Although it is virtual, this is a fully HANDS ON class and paced for your participation. Come prepared to make Butter Chicken and Vegetable Rice Pilau.

As long as you have garam masala and some of my Triple Aromatic Purée, there is no prep required for this class. You can make triple aromatic purée anytime and refrigerate or freeze it. You can make garam masala in advance or purchase a blend.

Before class, take out everything you need.

WHAT YOU NEED:

• ½ cup Chef Laura’s Triple Aromatic Purée 
• 2-3 tablespoons garam masala spice blend (see recipes or purchased)
• ½-¾ cup whole milk plain unstrained yogurt (not greek)
• 1½-2 pounds boneless skinless chicken thighs, patted dry
• canola oil, vegetable oil or coconut oil
• 2-3 tablespoons ghee, plus more for finishing (or butter)
• 1-2 crushed kashmiri chilis or ½ teaspoon crushed red pepper flakes, optional
• ground turmeric
• salt
• 1 cup tomato purée
• ¼ - ½ cup cashew butter or homemade cashew paste (see recipe)
• water
• ½ - 1 cup cream
• 1 serrano, birds eye or jalapeno chili (or more if you like it extra spicy)
• a few sprigs of cilantro
• ginger root for garnish
• 1 ½ cups basmati rice
• 1 small onion
• 2 cinnamon sticks
• 4 whole cloves
• 4-5 whole cardamom pods
• ¼ teaspoon saffron threads, optional
• ½ cup fresh or frozen peas
• 1 carrot
• ¼ cup cashews
• 2 tablespoons golden raisins

Materials and Equipment:

• knife
• cutting board
• mixing bowls
• measuring cups
• measuring spoons
• teapot or medium pot
• medium pot with lid
• dutch oven or wide, deep sauté pan

At the conclusion of the program please feel free to take a brief online survey here:
https://www.projectoutcome.org/responses/76377

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