Butter Chicken (Thermomix)
A delicious curry with lovely flavours from the herbs, spices and chilli. It's been made many times in our house!
Ingredients
If you don't have the Cookidoo app for your Thermomix follow the recipe below:
- 500g (see Notes) chicken breasts diced (2 to 3 cm)
- 100g tikka paste
- 40g ghee (I use salted butter)
- 150g onions quartered
- 20g fresh root ginger peeled, cut into 2mm round slices (see Notes)
- 10g fresh coriander
- 3 garlic cloves
- 2 fresh green chillies halved and deseeded, if desired
- 1 tsp fine sea salt
- 2 tsp ground cumin
- 2 tsp ground coriander
- 0.5 tsp ground turmeric
- 100g water
- 70g tomato purée
- 500g single cream
Instructions
- Place a large bowl on the mixing bowl lid and weigh in the chicken and tikka paste. Remove the bowl from the lid, stir well then set aside (see Cookidoo Tips)
- Place ghee (or butter) in the mixing bowl and heat 1 minute/Varoma/speed 1.
- Add the onions, ginger, fresh coriander, garlic and chillies then mince 10 seconds/speed 5. Scrape down the sides of the mixing bowl with the spatula then, replace the measuring cup with the simmering basket, and fry 5 minutes/Varoma/speed 2.
- Add the salt, cumin, ground coriander and turmeric then, with the measuring cup in place, fry 3 minutes/Varoma/speed 2.
- Then add the water and cook 5 minutes/Varoma/speed 1.
- Add the reserved marinated chicken, tomato purée and cream then cook 20 minutes/100C/reverse/speed slow (spoon symbol). Serve hot with rice or Indian bread to soak up the sauce.
- We enjoy ours with basmati rice, naan breads, poppadom crisps and spicy mango chutney!
Notes
- After making this recipe the first time, we found it to be very saucy (which is great!), but decided when making it again, we’d double the amount of chicken to 1kg but leave all of the other ingredient quantities as they are. The recipe then serves more people and there’s still plenty of sauce.
- David can’t remember which TV chef he saw doing it, but they leave the skin on fresh root ginger…it gives extra warmth, so that’s what we’ve been doing. It will still grate easily enough, if you’re not cooking this recipe using a Thermomix.
Cookidoo Tips
- The chicken can be left to marinate overnight, at end of step 1, for even more depth of flavour.
- This dish is popular with fans of milder curries. As the name indicates, it is made with butter or ghee. This simplified Thermomix® version is quick to make so ideal for a weekday meal, served with rice or naan.