I’ve never attempted to make Butter Chicken as I used to buy the Patak’s Butter Chicken Sauce. However, since I purchased a Thermomix way back in 2004, I pretty much make everything from scratch. So, time to create a Butter Chicken recipe!
There are a myriad of Butter Chicken recipes for the Thermomix, but I’m happy with my version.
Make sure you use chicken thighs and cut into large pieces. I had forgotten to add the cornflour to the recipe I made today, so you can see that the sauce is still lovely, but just a little runnier. Perfect for the rice to soak up.
Butter Chicken
Author: ThermoGourmand
Recipe type: Curry
: Anglo Indian
A super delicious version of Butter Chicken made in the Thermomix
Ingredients
- 6 large chicken thighs (around 750g), cut into large pieces, fat removed
- 3 cloves garlic, peeled
- 1 large onion, peeled and halved
- 3cm piece fresh ginger, peeled and cut into coins
- 80g salted butter
- 2 tsp garam masala
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 2 tsp regular paprika
- ½ tsp cinnamon
- ½ tsp turmeric
- ½ tsp cardamom
- ¼ tsp dried chillies, or to taste
- 2 tsp salt
- 10g apple cider vinegar
- 80g tomato paste
- 120g natural yoghurt
- 1 x 400g canned crushed tomatoes
- 120g thickened cream
- 2 Tbsp cornflour
Method
- Prepare chicken and set aside in the fridge.
- Add onion, garlic and ginger to the Thermomix bowl and mince on 5 sec/sp 7.
- Scrape down.
- Add butter and spices and cook 10 min/100/sp soft/R. (Use speed 1 on Tm31)
- Add vinegar, tomato paste, yoghurt, tomatoes and chicken and cook for 15 min/100/sp soft/R
- Place a bowl on to the Thermomix lid and add the 2 Tbsp cornflour.
- Weigh in cream and mix well to form a smooth paste.
- Add to the Thermomix bowl and cook 3 min/100/sp soft/R
- Serve with Basmati or Cauliflower Rice.
Notes
If you must use chicken breasts, follow the recipe above, but cook the sauce for an extra 5 minutes. Then add the chicken breasts, cut into large pieces and cook for 7 min/100/speed soft/R.
Enjoy!
