UBS – Virtual Cooking Class: Butter Chicken

Join us to make this northern Indian dish, often compared to tikka masala for its tomato-y and creamy goodness. Chef will walk you through the process in this fun free 30 minute class.

The recipe, ingredients and needed equipment are listed below. Please email Chef Veronica at Veronica-Za.Flores@ubs.com or Cari at CarolineMarie.Baumgartner@ubs.com with any substitution questions.

Prior to class we recommend getting organized by preparing your ingredients and gathering your cooking utensils. This will allow you to easily access all necessary ingredients and materials during the demonstration to best cook along with your chef. Thorough preparations will provide a more enjoyable experience.

Please register for the virtual class using your UBS email address as this is an internal Skype event. Skype information will be sent out prior to class to all attendees. We encourage you to join a few minutes early to ensure that you have a good connection. Class will begin on time.

Please note: This is a virtual internal event for UBS employees only.

Butter Chicken

Ingredients

Marinade:

• 1 lb chicken, cut into bite size pieces

• 1/3 c yogurt, Greek preferred

• 1 ½ tsp ginger, grated

• 2 tsp garlic, grated

• ¼ tsp turmeric

• ½ tsp garam masala

• ½ tsp chili powder or paprika

• ½ tsp salt

• 1 tsp kasuri methi/ dry fenugreek leaves (optional)

Sauce:

• 2 Tbsp butter or oil

• ½ medium onion, diced

• ½ tsp ginger, grated

• ½ tsp garlic, grated

• 1-2 green chilies, slit open (optional)

• 3 Tbsp tomato paste

• ¼ cup cashews, optional

• 1 tsp chili powder or paprika

• ¾ tsp garam masala

• ¾ tsp cumin

• ½ tsp coriander

• 1 ½ tsp dried fenugreek leaves or seeds, crushed or powdered

• 1 tsp sugar

• Salt, to taste

• 1/3- 1/2 cup cream

• Few sprigs cilantro, garnish

• Cooked rice or naan for serving, optional

Equipment

• Knife and cutting board

• Large skillet or sauce pot

• Wooden spoon or spatula

• Microplane

• Medium bowl or Ziploc, to marinate

• Tongs

• Blender or immersion blender

• Plate or bowl for serving

Directions

Combine all marinade ingredients with the bite-size pieces of chicken. Let sit for 1- 24 hours (the longer the more tender). Heat a large skillet or medium saucepan over medium-high heat. Add chicken pieces with marinade in batches as needed, making sure not to crowd the pan. Fry until browned for 3 minutes per side, we will finish cooking in the sauce later. Set browned chicken aside. To the same (now empty) pan, add the butter and onions. Sauté until lightly golden, about 3-4 minutes. Add in ginger and garlic and let cook for 30 seconds more, stirring so it doesn’t burn. Add in spices and stir. Add tomato paste and salt. Let cook a few more min. Remove from heat and blend to smooth, taking care with the hot mixture and adding water if needed to get it to blend fully. Add back into pot along with cream, sugar, and fenugreek. Add in chicken and juices. Cook an additional 10 minutes. To serve: plate with rice or naan and garnish with cilantro.

Chef Notes: Please have all ingredients measured and equipment ready to use. Optional: marinate chicken ahead of class for best flavor (up to one hour at room temperature or up to 24 hours in fridge) OR we will combine marinade at the beginning of class