Intermediate Cookery Course - Indian
Larks L
Larks L
£42.00
per screen

Intermediate Cookery Course - Indian

Hosted by LarksDevon, UK

Wednesday 10th March - 18:30


About this class

This is week 4 of our 6 week Intermediate cookery course. This week we will teach a number of techniques which are critical to Indian cookery and three dishes which can be used again and again. There is no need to join all 6 sessions​,​ each class is taught so that it can run as an individual class. Each class is a mixture of technique and dish creation​,​ so that participants experience the different methods and learn the skills by doing. Our cookery school teacher​,​ Nila is an experienced tutor both at in person cookery schools and also online. In this class we will make: - Chicken Tandoori - Riata - Paratas This class will teach how to: - Make Tandoori Chicken (with tips for how to BBQ this dish too) - Make a fresh Raita - Make dough and fry Paratas. - Marinate meats - Build spice combinations - How to dry fry spice; store it and use it. - How to freeze the Tandoori chicken. "Tell me and I forget​,​ Teach me and I may remember​,​ Involve me and I learn"

What you will learn

This class will teach how to: - Make Tandoori Chicken (with tips for how to BBQ) - Make a fresh Raita - Make dough and fry Paratas. - Marinate meats - Build spice combinations - How to dry fry spice; store it and use it. - How to freeze the Tandoori chicken.

Ingredients needed   Loading document...

Servings : serves 4

Tandoori Chicken: - 8 pieces of chicken (skin off ideally) - I use 8 bone in chicken thighs - 3 teaspoons tandoori masala powder or tandoori paste - 40 gm peeled weight ginger - 3 cloves fresh garlic - turmeric - chilli powder (I use Kashmiri chilli powder) - 1 tablespoon vegetable oil - juice of one lemon or 1 tablespoon lemon juice from a bottle - cold water - lemon wedges to serve with - salt - garam masala - a handful of fresh coriander for garnish Cucumber and Mint Raita: - 1 cucumber - 1 heaped tablespoon of whole cummin seeds - 1 small tub greek whole yoghurt (approx 170gm) - small bunch fresh mint​,​ finely chopped - OR use a very good quality ready-made mint sauce! - finely sliced fresh chilli (red adds colour) - salt For the dough: - 200g wholewheat flour - salt - vegetable oil - luke warm water

Equipment needed

- baking dish (we will use a 20cm x 30 cm dish) - bowls - garlic crusher - we will be marinating the chicken using our hands​,​ so gloves are optional - frying pan (mine is approx 24 cm diameter) - rolling pin - clean tea towels

Special instructions

Before the class: - chop your mint finely - peel your cucumber and store in the fridge - remove the skin off the chicken

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    Class Creator

    Larks L

    Hello, I'm Larks.

    Sharing food is one of life’s greatest pleasures. We want more people to experience the joy of creating and enjoying their own home cooked food. Our Dream is to create a…

    Sharing food is one of life’s greatest pleasures. We want more people to experience the joy of creating and enjoying their own home cooked food. Our Dream is to create a…

    £42.00
    per screen