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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
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  • 6
    2h 5min
    Preparation 1h 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      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

  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

10

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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 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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  • 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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