Butter Chicken with Saffron Pilau & Cucumber Relish Cookery Class


Learn to make an Indian takeaway classic with the perfect pilau rice and refreshing cucumber relish.

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6:00 pm
7:30 pm
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7 Jan
7 Jan
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In this course, you will learn how to layer spices and flavour with this delicious butter chicken recipe. We will teach you how to perfect the art of cooking the perfect basmati pilau. The refreshing cucumber relish will help hone your knife skills. This course will take your Indian cooking to the next level.

What you’ll learn:

  • Learn how to cook with spices
  • Basic knife skills
  • Perfect rice cooking

Serves: 2 people

Duration: This class will last approximately 1 hour 30 minutes

Prepare ahead instructions: Please cut chicken thigh fillets into 2 cm pieces and have all your ingredients weighed out and ready along with the equipment you’ll need.

Shopping list (serves 2)

Fruit & Veg - Prepare ahead by washing fruit & vegetables, but no need to peel and chop

  • 1 large clove of garlic
  • 30g root ginger, divided into 15g & 15g
  • ½ cucumber
  • ½ shallot
  • ½ Thai red chilli
  • 100g frozen or fresh peas
  • 15 g coriander
  • 1 lime

Optional- for a vegetarian curry

  • 1 pack of paneer cheese (instead of chicken thighs)
  • 300ml vegetable stock (instead of chicken stock)


  • 3 chicken thigh fillets, cut into 2 cm pieces
  • 300ml chicken stock


  • 150g natural yogurt
  • 30g butter
  • 2 tbsp single cream

Store cupboard

  • 1 tbsp rapeseed or sunflower oil
  • 227g tin chopped tomatoes
  • 175g basmati rice
  • 2 tbsp white wine vinegar
  • 1 tbsp caster sugar

Spices- these can be measured out together:

Mix 1: Spices for the marinade

  • 1 tbsp whole Kashmiri chillies (If you don’t have Kashmiri chillies, use 1⁄2 tsp of mild chilli powder and ½ tsp of paprika powder mixed together)
  • 1 tsp ground coriander
  • ¼ tsp ground turmeric
  • 1 tsp garam masala

Mix 2: Finishing spices

  • ½ tsp mild chilli powder
  • 1 tsp fenugreek seeds
  • ½ tsp garam masala

Mix 3: Pilau spices

  • 2 bay leaves, dried or fresh
  • 1 cinnamon stick
  • 1 small pinch saffron


  • 2 medium mixing bowls, for marinade and relish
  • Chef's knife
  • Chopping board
  • Measuring jug, for stock
  • Scales for weighing rice
  • Medium saucepan with tight fitting lid, for cooking rice
  • Wok or large saucepan/frying pan, for cooking butter chicken
  • Small pan for relish
  • Mini chopper or pestle and mortar
  • Pestle and mortar or spice grinder
  • Wooden spoons
  • Measuring spoons
  • Fork
  • Spoons for mixing and tasting
  • Sieve for washing rice

  • About your instructor: You’ll be led through this class with one of our experienced chefs from the Waitrose Cookery School.
  • Joining an online experience: Our online experiences will take place via Zoom. We’d recommend using a laptop or desktop if possible to make it easier for you to take part. Two days before your online experience, we’ll send you full details on how to join.
  • Please note we may record this session for internal purposes.
  • Please note T&Cs apply.


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