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1 Butter chicken (as per the jasmin kahani cookbook by Amrik Singh)

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Butter chicken (as per the jasmin kahani cookbook by Amrik Singh)

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Ingredients

6 portion(s)

"marinade"

  • 1000 gram free-range chicken thigh fillets, chopped into bite sized pieces
  • 1 clove garlic, peeled
  • 1 cm ginger, peeled and roughly diced
  • 1/4 level tablespoon chilli powder
  • 1/4 level tablespoon salt
  • 2 level tablespoons oil
  • 1/2 level tablespoon garam masala

"chopped onions"

  • 1 onion, peeled & halved
  • 2 level tablespoons oil

"tomato paste"

  • 3 tomatoes, roughly chopped
  • 1 clove garlic, peeled
  • 1 cm ginger, peeled and roughly diced
  • 1 level tablespoon vinegar

"spices"

  • 1 level tablespoon oil
  • 60 grams Butter
  • 1/2 cinammon stick
  • 1 clove
  • 2 cardamon pods
  • 1/2 star anise

"putting it all together"

  • 100 grams almond meal
  • 0.3 litres cream
  • salt, to taste
  • 1/4 bunch coriander leaves, washed and chopped
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5

Recipe's preparation

    "marinade"

  1. in TM bowl place

    garlic clove

    ginger

    chilli powder

    salt

    garam masala

    turbo mix a few times (you may need to scrape down the sides), add the oil, scrape the whole lot out then rub into chicken and leave for at least 1/2 hour

    wash and clean bowl

    2. "chopped onions"

  2. place onion in TM bowl

    turbo chop onion and scrape it down the sides (so pea sized pieces). add 2 Tbspn oil  then cook for 3 mins, 100 degrees, speed 1

    put aside and don't bother cleaning the bowl

    3. "tomato paste"

  3. add to TM bowl

    tomatoes

    garlic clove

    ginger

    vinegar

    chop for 10 seconds at speed 7. put aside and clean TM bowl

    4. "spices"

  4. add to TM bowl

    oil

    butter

    heat for 3 mins, speed 1,  varoma heat

    then add

    cinnamon stick

    clove

    cardamon pods

    star anise

    and cook for 3 mins, speed 1, varoma, reverse

    leave in TM bowl

    5. "putting it all together"

  5. using "spices" already in bowl, add

    "chopped onions"

    "tomato paste"

    and cook for 2 mins, speed 1, varoma heat, reverse

    then add

    "marinated chicken"

    and cook for 20 mins, spoon speed, 100 degrees, reverse (this just fits in the bowl)

    then add

    almond meal

    salt (to taste)

    cook for 2 mins, spoon speed, 100 degrees, reverse

    then add

    cream

    cook for 2 mins, spoon speed, 100 degrees, reverse

    (or for as long as it takes to boil)

    put it in a large serving bowl

    add

    coriander

    and leave covered for 15 mins

10

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Thanks so much, currently in

    Submitted by Jen B on 20. April 2012 - 21:34.

    Thanks so much, currently in production, adding some eggplant to boost nutrition, reducing oil a bit, & using Carnation light for lower fat, Smells delish.
    We were big fans of Jasmin when living in SA.

    Having fun with my new kitchen hand!

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  • you can buy it there or i

    Submitted by AnnaM on 7. March 2012 - 08:01.

    you can buy it there or i think i have seen it in dymocks. its BEAUTIFUL but sadly doesnt have the vindaloo recipe if that is what you are after!

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  • OMG a Jasmin cookbook - where

    Submitted by dierich on 15. February 2012 - 18:31.

    OMG a Jasmin cookbook - where do I get it ?????? 

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  • A real family favourite for

    Submitted by sandra croake on 13. January 2012 - 19:43.

    A real family favourite for my fussy eaters. Thank you for adapting and sharing this recipe tmrc_emoticons.)

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  • Thanks for converting and

    Submitted by Shevy B on 13. January 2012 - 14:00.

    Thanks for converting and posting this recipe AnnaM!  We love the Jasmine retaurant and this dish was delicious.  I cooked it last night, hubby loved it, even the kids (3yo and 18mo) loved it too.  

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  • also-  100g almond meal   

    Submitted by AnnaM on 8. January 2012 - 11:04.

    also-  100g almond meal  tmrc_emoticons.)

     

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  • whoops- will modify. the

    Submitted by AnnaM on 8. January 2012 - 11:02.

    whoops- will modify. the original recipe suggested 500ml but we decided that was a bit much juice so 300ml (one whole container) would be better. thanks!

     

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  • This sounds divine! I

    Submitted by tanbrad1 on 7. January 2012 - 20:53.

    This sounds divine! I couldn't see how much cream to use? Thnx

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  • If anyone has eaten at the

    Submitted by AnnaM on 3. January 2012 - 18:57.

    If anyone has eaten at the Jasmin in Adelaide-  this is the recipe from their book. i tweaked a few amounts so i could make it (as it was supposed to be 4kg worth of chicken) but it was delicious! not fluroescent as there is no tumeric but certainly still excellent

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