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1 Butter chicken using Pepper and Me Tandoori Paste

2 Main dishes - meat recipes
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Butter chicken using Pepper and Me Tandoori Paste

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Ingredients

5 portion(s)

Butter chicken using Pepper and Me Tandoori Paste

  • 100 g Pepper and Me Tandoori Paste
  • 700 g boneless skinless chicken thighs
  • 20 g tomato paste
  • 400 g tomato puree
  • 135 g cream
  • 2 tsp sugar
  • 200 g onions
  • 20 g Ghee
  • 1 tsp Whatevz Mum
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  • 6
    35min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    2 hours before cut your chicken up into 3cm pieces and put 100G of Tandoori paste on and put in the fridge to chill in a covered container.
  1. Top Tip use that time to make Naan bread and let it prove for 2 hours.
  2. Cut your onions into quaters and add 20g of ghee.
    Then 3 second speed 7
    Scarp down bowl
    Then 4.30 mins and high heat let the onions Sautee
  3. Add the chicken, tomato paste, tomato puree, sugar, and whatevz mum 15mins Varoma reverse speed 1
  4. Add the Cream and then 2min 90c reverse speed 1.
    Divide curry and serve with naan bread.
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Tip

Make the Cookidoo Naan recpie and this will be a family favorite.

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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