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Butter Chicken


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Ingredients

6 portion(s)

Butter Chicken

  • 2 Limes
  • 1 tablespoons salt
  • 2 teaspoons chilli powder
  • 1500 grams boneless chicken thighs - chopped
  • 80 grams almonds
  • 2 fresh bay leaves
  • 6 cloves
  • 10 black peppercorns
  • 5 cardamon pods
  • 2 cinnamon sticks
  • 3 tablespoons Ground Coriander
  • 3 tablespoons ground cumin
  • 1 teaspoon turmeric powder
  • 250 grams Greek yoghurt
  • 50 grams vegetable oil
  • 2 brown onions halved
  • 10 cloves garlic
  • 5 centimetre piece ginger peeled
  • 400 grams tomato puree
  • 2 tablespoons tomato paste
  • 2 tablespoons Vegetable stock paste
  • 150 grams water
  • 1 tablespoons yellow mustard seeds
  • 2 long red chillies deseeded
  • 6
    2h 5min
    Preparation 1h 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

  1. Combine the lime juice, salt, chilli powder with the diced chicken pieces in a bowl and set aside.

    In the TMX bowl toast the almonds, bay leaves, cloves, peppercorns, cardamon pods and cinnamon sticks for 10 mins/ 100*/ speed 1.  Once cooked add in the ground coriander, cumin and tumeric and mix for 3 secs/ speed 6. Allow to cool for approx 10 mins.

    Once cooled turbo the spices for 2 seconds twice. Place half the spice mix along with yoghurt in with the set aside marinating chicken and mix together. This now needs to marinate for a futhure 60 minutes.

    Once the chicken has marinated long enough. In the TMX bowl is the leftover spice mix, to this add the onions, garlic and ginger and chop for 3 secs/ speed 5. Add on the oil and fry off the spices for 4 mins/ 120*/ speed 1. Scrap down the sides. Add the chicken marinade mix, tomato puree, tomato paste, stock, water, mustard seeds and chillies to the bowl and cook for 50 minutes/ 110*/ reverse/ speed .5, place the simmering basket on the lid instead of the MC.

    Once cooked pour into a Thermoserver and serve with rice or Naan bread, or both.

     

    Enjoy

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Accessories you need

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Tip

I make this the day before I want to eat it to allow the flavours to stregnthen over night and just reheat before serving.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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  • The flavours are nice but when at the end I...

    Submitted by boardsandthings on 20. August 2017 - 17:12.

    The flavours are nice but when at the end I followed the speed directions I misread the small decimal point and used speed 5 instead of point 5...Live and learn hey even though I turned it down eventually it was too late lol..... it chopped all the chicken to shreds....soI now have butter chicken paste instead of butter chicken with chunks....all good though I am just going to add some more chicken....just worked out a little more expensive than I would have liked.... Smile

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