• thumbnail image 1
Print to PDF

Print recipe

Nadias' Butter Chicken



6 portion(s)

Butter Chicken

  • 800 g Chicken Thigh Roughly Chopped, 2-3 cm cubes
  • 140 g Tikka paste, (Homemade is Best)
  • 50 g Butter
  • 2 large onions, Peeled and Halved
  • 2 Large Fresh Green Chillies, Tops removed, and halved
  • 3 cm piece of ginger, Peeled
  • 3 garlic cloves, Peeled
  • 3 teaspoon Ground Coriander
  • 2 teaspoon ground cumin
  • 1 teaspoon ground tumeric, Or 2 inches of fresh tumeric peeled
  • 1 tablespoon Vege Stock Concentrate
  • 80 g tomato puree
  • 500 g pure cream
  • 130 g raw cashews

Recipe's preparation

    Butter Chicken
  1. Describe the preparation steps of your recipe

  2. Marinate the chicken pieces in the Tikka Paste. You can do this the day before, or straight away. I find the flavour more explosive if you leave it over night though.


    Weigh the 50g Butter into the TM Bowl, and melt for 1 minute | Varoma | Speed 1


    Add the Onions, Chillies, Ginger, Garlic, and if using fresh tumeric - Add this now also. Chop for 6 Seconds / Speed 6. Scrape down the sides of the bowl and cook for 3 minutes | Varoma Temperature | Speed 2 with the MC off


    Making sure you don't get the spices on the top of the blades, add the Ground coriander, ground cumin and ground tumeric if you're not using fresh and cook for 5 minutes | Varoma | Speed 2. MC In Place


    Add the tomato puree, vege stock, pure cream and chicken. Cook for 20 Minutes | 100 Degrees | Counter-clockwise operationGentle stir setting


    Once it is finished cooking, use the rice basket to drain off excess liquid and pour into a measuring jug / bowl with a lip. Place the remainder of the butter chicken mix into the Thermoserver and place aside. Pop the TM bowl back in place and weigh in the raw cashews (Use less Cashews then the recommended if you don't want it as thick) and add the liquid from the Butter Chicken mix. Puree for 1 minute | Speed 9. 


    Using your spatula mix thickened mixture through the Butter Chicken in your Thermoserver.


    Enjoy x Nadia


Accessories you need



For extra spice you can add additional Chillies

Serve with Rice and Pappadums

The longer the chicken is left marinated in the TIKKA paste, the better I find the flavour to be

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.

Other users also liked...


Add a comment
  • This was delicious, great

    Submitted by Jaime18 on 4. November 2015 - 21:14.

    This was delicious, great recipe will be making this again!

    didnt add the chills because too much for the kids

    Login or register to post comments
  • First ever recipe I tried in

    Submitted by PPe on 27. September 2015 - 08:34.

    First ever recipe I tried in my new Thermomix and it was so easy and tasted fantastic.  Hubby v impressed.  Thank you for posting.

    Login or register to post comments
  • First curry I've made in my

    Submitted by Nikki3009 on 23. April 2015 - 14:40.

    First curry I've made in my thermomix and it was amazing. The recipe is perfect.

    Login or register to post comments
  • Oh my god! My partner & I

    Submitted by Lil_Nye85 on 31. December 2014 - 00:29.

    Oh my god! My partner & I made this for dinner tonight...uh-mazing! Also made your Tikka Paste recipe as well Nadia. We used Chicken Breast as well but still cooked for the time recommended above. The only thing we changed was the amount of Cashews used at the end to thicken the sauce, ended up using 150g. Thanks Nadia! Will definitely be making this again!

    Login or register to post comments
  • Great tasty recipe. I will

    Submitted by kdevo on 2. October 2014 - 19:32.

    Great tasty recipe. I will leave out the chillis next time as it's too spicy for little kids. I used breast as that's what I prefer and just cooked it for 5 mins less. Love the way the sauce is thickened at the end, there is a lot but this way I just added in a much liquid as I wanted to the cashews. A winner in this house. Tastes authentic.

    Login or register to post comments