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Dairy Free Butter Chicken



6 portion(s)

  • 1 brown onion, halved
  • 3 cm piece of ginger, peeled
  • 3 cloves garlic
  • 100 g Coconut Oil or Ghee
  • 1 teaspoon cardamom, ground
  • 1 teaspoon cinnamon, ground
  • 2 teaspoons coriander, ground
  • 2 teaspoons cumin, ground
  • 3 teaspoons garam masala
  • 2 teaspoons paprika
  • 2 teaspoons Turmeric, ground
  • 450 g Ripe tomatoes, halved
  • 100 g cashews, raw (activated)
  • 400 g coconut cream
  • 20 g apple cider vinegar
  • 100 g tomato paste
  • 1000 g chicken breast or thigh, cubed

Recipe's preparation

  1. Run the blades on speed 5 and drop the onion, ginger and garlic through the lid to chop.  Remove lid and scrape down the sides of the bowl.


    Add coconut oil or ghee and cook for 4 min, 100 degrees, speed 2, m/c off


    Add all spices and cook for 1 min, 100 degrees, speed 2, m/c off 


    Add fresh tomatoes and cashews to the bowl and puree for 30 seconds on speed 8.   


    Scrape down sides of bowl and lid, add coconut cream, apple cider vinegar, tomato paste and chicken to the bowl and cook for 25 min, 100 degrees,  speed 1.5, m/c on.


    Your spatula may be useful to help move the full contents around at the beginning of the 25 min cook time.  Once you see it start moving on it's own you are good to go.


Accessories you need

  • Spatula TM31
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 For a vegetarian option use 2-3 tins of chickpeas in place of the chicken.


While the curry is cooking you can steam grated cauliflower in the varoma for a grain free alternative to rice.

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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