Cooking Class, the First (Indian Butter Chicken)
Oct. 13th, 2026 09:20 amAs you may know, my family likes to celebrate birthdays early and often. This year for my birthday, I asked Shawn to sign me up for a bunch of Community Education classes. I went through the catalogue and circled ANYTHING that looked fun (and of course didn't fall on a Tuesday or Thursday, thanks to my stupid job. That cut out a shocking number, actually.) She picked the classes so they'd still be a "surprise" and she sends me emails in advance of the classes. So, last Wednesday night I had my first ever cooking class, "Indian Butter Chicken."
To be perfectly technical, I did previously take a Christmas cookie class several years ago now. I specifically went to learn the tricks for making a good rosette. But, that wasn't like what I normally think of as a cooking class--the kind where you make some fancy entree.
The class was out in Saint Paul's East Side at Harding School and started at 6:00 pm. I don't know if you've ever taken classes through Community Education before, but there's always a little card table set up at the entry to the school building with two women of a certain age sitting there. They check you into the building and tell you where to find your class. My class was up on the second floor and the directions sounded complicated. There was a lot of "up the stairs, turn right, to this place and then the other thing" and that's pretty much how I heard it? But, honestly? I got to the top of the stairs, turned right, and IMMEDIATELY smelled the classroom. I was able to follow my nose directly to the right place (and there were, of course, a few helpful signs posted outside as well.)
The class was run by this middle-aged couple, husband and wife. I can no longer remember their names (so I will have to, unfortunately, refer to them as "husband" and "wife" which I kind of hate--my deepest apologies), but the gender division seemed to go like this: he did all the cooking, she did most of the talking/social interaction.
When I walked in, I was told to sign-in, wash my hands, and take a seat. I did that and picked a table in the middle of the classroom, which was a home ec kind of set-up, with several cooking stations, sinks, etc. At each of our spots, we had a little baggie full of spices (which, later, the husband joked looked like a bag of weed, and, honestly, it kind of did.) Almost everyone was immediately opening up their packet and sticking their noses in. It smelled amazing! It had star anise, cloves, black and green cardamom seeds, fenugreek, and a bay leaf inside. We also had two of those tiny plastic take-out sauce containers full of powders, one was a chili mix and the other garam masala.
There were about seventeen people in the class. Mostly white? Though, this is the Twin Cities, so not entirely so. Most people came in ones or twos, but there also there seemed to be a thruple that was clearly treating class like "date night" for all of them. My tablemates were: Ashley, who was probably in her twenties and had taken this same couple's class on homemade chai; Dan, who was also in his twenties and shared an Eastern European heritage with me, which I learned because we joked about our spice tolerance been on par with boiled cabbage; Karen, who had written on her nametag "one of the good ones," who was closer to my age and was clearly a cooking class veteran.
The class itself was different than I expected. I knew that any class I'd take in Indian cooking was going to involve a lot of spices and some complicated steps, but I had expected to have a bit more hands-on experience. We largely watched the husband make the food and monologue about his process, while we took notes on the barebones recipe sheet they'd given us. We didn't even help peel the garlic or chop onions. People asked questions from their seats, but were, at several points, encouraged to come get a closer look at various processes.
However, I quickly determined that I would never make Indian butter chicken from scratch.
They, of course, made it all look easy. However, some of the ingredients needed to be bought at a specialty store in Woodbury. Which isn't really beyond me? But, how often am I going to make this, I had to ask myself. They also reminded me of the grandma that I "learned" to make injera from because there was a lot of "cooking from the heart" measurements. "Sure, it says, one teaspoon, but follow your heart," was a literal thing the instructor said as we watched him throw in handfuls of this and that. At that point I was like, yeah, okay anything I attempt will never be this good. Plus, at one point when we were making the "gravy" (as they called what I would call a sauce,) the instructor put everything into this giantic blender and I asked him where he bought the blender, like was there a brand we should look for? He laughed and said, "Oh? Um, India." Turns out that if you want to make the really good, aromatic version of Indian Butter Chicken, you need the kind of blender that could grind coffee because the trick is that you actually leave in some of the really hard spices, like the black cardamom in the sauce and pulverize it!! My fifteen year old blender that can barely chop ice is not going to cut it.
I suddenly understood the thruple's strategy. A cooking class like this is an EXCELLENT date night! You're not actually there to learn to make this stuff at home. It's like a live action British Baking Show, only for Indian food (or whatever else), which you get to eat at the end.
I, of course, being a weirdo, had eaten ahead of time, which, for me, was a good thing given that the food was not served until 8:30 pm. I've been able to push my dinner back that far thanks to my Thursday night schedule, but I don't really like it. I much prefer, as you know, to eat at the grandma hours of 4:30-5:00 pm. The wife had gone around ahead of class to ask us our spice level and there were enough people who had asked for "mild" that that's the version they demonstrated. Luckily, they also had "hot" pre-made, so that people could sample that. I had thought I was a "mild" person because, normally, at an Indian restaurant when you ask for "mild," it is still quite hot. But, they were clearly used to Minnesotans because the mild they served us was on par with "ketchup is a spice."
The class description had told us to bring a container for leftovers, so I just took my portion of the food home for my family to taste and for me to have for lunch the next day. It was, I can tell you, divine!
I did learn some "fun facts," however. The couple who taught the class told us that Indian Butter Chicken is not normally served with naan. It's served with a different flatbread known as paratha. I had never had paratha before so, for me, getting to try that was half of the fun.
Anyway, I really liked the instructors. The husband had a very dry sense of humor that I found delightful. So, even though I will probably never attempt this at home, I still had an excellent time.