Butter Chicken
An easy version of this favourite that takes little effort and little time!
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Servings: 4 serves
Equipment
- TM5 or TM6
Ingredients
MARINADE
- 4 cm piece fresh ginger peeled and cut into 4 pieces
- 3 cloves garlic peeled
- 130g grams yogurt
- 1 - 2 tsp kashmiri chilli powder
- 1 ½ tsp turmeric
- 2 tsp garam masala
- 2 tsp ground cumin
- 1 tbsp lemon juice
- 750 grams chicken thigh boneless, skinless cut into 3cm - 4cm pieces
SAUCE
- 180 grams tomato passata
- 30 grams Tomato Paste
- 180 grams thickened cream
- 2 tbsp ghee
- 1 tbsp castor sugar
- 1 tbsp chicken stock powder or paste, or cube
- Salt to adjust season
GARNISH
- Chopped Coriander
- Drizzle of yogurt or cream
Instructions
MARINADE Overnight
- Add ginger and garlic to Thermomix bowl and chop 3 secs/speed 5. Scrape down and repeat two more times until finely chopped.
- Add yogurt, chilli, turmeric, garam masala, cumin and lemon juice and blend 30 secs speed 8.
- Place chicken into a bowl, pour on marinade and mix well. Cover and refrigerate overnight if possible but for a minimum of 2 hours. Longer marinading means better flavour!
SAUCE
- Add ghee to thermomix bowl and with simmering basket in place of measuring cup, heat 1 min/varoma/speed 1.
- Add marinated chicken and any left over marinade to Thermomix bowl and cook 4 mins/100℃/reverse/speed spoon/ simmering basket on lid, no measuring cup.
- Add tomato passata, paste, cream, sugar and chicken stock powder and and with simmering basket in place of measuring cup, heat 10 min/100℃/reverse/speed spoon/simmering basket on lid, no measuring cup.
- Taste and adjust sauce, adding more salt, sugar, garam masala as needed.
- Cook with simmering basket in place of measuring cup, 5 mins/100℃/reverse/speed spoon. Check chicken is cooked through and enjoy!
Notes
Please see post notes