Preparation time
3h 30min
Total time
4h 15min
Portion
4
portion(s)
Level
advanced
Ingredients
Marinade
- 900 g skinless chicken thigh, Cut into 2cm pieces
- 2 tsp cumin seeds
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp salt
- 125 g plain yoghurt
- 10 g lemon juice
- 1.5 tbsp ginger paste
- 2 cloves garlic
Curry
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1.5 tsp garam masala
- 2 cloves garlic
- 1 tbsp ginger paste
- 1 fresh red chilli, deseeded
- 1 large onion, Cut in quarters
- 40 g Butter
- 150 g tomato paste
- 100 g tomato passata
- 1 tbsp sugar
- 200 g cream
- 1.5 tsp salt
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Place cumin seeds into the mixing bowl and dry fry 3 minutes / Varoma / speed 1
- Add garam masala, tumeric, salt and mill for 60 seconds / speed 10
- Add yoghurt, lemon juice, ginger and garlic for 30 seconds / speed 5
- Scrape down the bowl and the bottem of the bowl and blend for 30 seconds / speed 5
- Add chicken cubes in a bowl mix for 30 seconds /
"Counter-clockwise operation" / 
"Gentle stir setting" - Cover and refrigerate a minimum of 3 hours or overnight
- - Place the Cumin seeds and Corriander seeds into the mixing bowl and dry fry for 5 minutes / Varoma / speed 1
- Add the garam masala and mill for 60 seconds / speed 10 and set aside
- Place garlic, ginger and chilli into the mixing bowl and chop for
3 seconds / speed 7 - Scrape down bowl with spatula. Add onion and chop for 3 seconds / speed 5
- Scrape down bowl with spatula. Add the butter and sautée
4 minutes / Varoma / speed 1 - Add the (set aside) spice and sautée 60 seconds / Varoma / speed 1
- Add tomato paste, tomato passata, sugar and salt and cook 4 minutes / 100°C / speed 2.5 with simmering basket on lid instead of MC
- Add cream and cook for 5 minutes / 100°C / "Counter-clockwise operation" / speed "Gentle stir setting" with simmering basket on lid instead of MC
- Blend the curry until smooth for 30 seconds / speed 8 with MC
- Add chicken and cook for 10 minutes / 100°C / "Counter-clockwise operation" / speed "Gentle stir setting" with simmering basket
Marinade
Curry
Tip
Serve with rice and Naan bread
Thermomix Model
-
Recipe is created forTM 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.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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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