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ThermoGourmand

Butter Chicken

A super delicious version of Butter Chicken made in the Thermomix
Print Recipe
Course: Curry
Cuisine: Anglo Indian
Ingredients Method Notes

Ingredients
  

  • 6 large chicken thighs around 750g, cut into large pieces, fat removed
  • 3 cloves garlic peeled
  • 1 large onion peeled and halved
  • 3 cm piece fresh ginger peeled and cut into coins
  • 80 g salted butter
  • 2 tsp garam masala
  • 2 tsp ground coriander
  • 2 tsp smoked paprika
  • 2 tsp regular paprika
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/2 tsp cardamom
  • 1/4 tsp dried chillies or to taste
  • 2 tsp salt
  • 10 g apple cider vinegar
  • 80 g tomato paste
  • 120 g natural yoghurt
  • 1 x 400g canned crushed tomatoes
  • 120 g thickened cream
  • 2 Tbsp cornflour

Method
 

  1. Prepare chicken and set aside in the fridge.
  2. Add onion, garlic and ginger to the Thermomix bowl and mince on 5 sec/sp 7.
  3. Scrape down.
  4. Add butter and spices and cook 10 min/100/sp soft/R. (Use speed 1 on Tm31)
  5. Add vinegar, tomato paste, yoghurt, tomatoes and chicken and cook for 15 min/100/sp soft/R
  6. Place a bowl on to the Thermomix lid and add the 2 Tbsp cornflour.
  7. Weigh in cream and mix well to form a smooth paste.
  8. Add to the Thermomix bowl and cook 3 min/100/sp soft/R
  9. 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.