Ingredients
- 4 portions Tandoori Chicken, can be made before
- 1000 g tomatoes ripe, or 500g tomatoes and 400g tomato puree
- 1 onion
- 6-8 cardomom pods
- 2 blades of mace, 1tsp ground if no blades
- 2 clove garlic
- 1 cm ginger
- 50 g raw unsalted cashews
- 60 g Butter
- 3 green chillies deseeded
- 1 teaspoon chilli powder
- 1 tablespoon fenugreek leaves, lightly crushed
- 1 teaspoon salt
- 0.5 g Garam Masala (Everyday Cookbook)
- 2 teaspoon honey
- 250 g cream
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Mill the cashews & set aside in a bowl (10 seconds speed 7 MC on)
2. Mill the cardamom & mace (30 seconds speed 9 MC on)
3. Add the, garlic, ginger, green chillies and onion chop for(5 seconds, speed 5 MC on)
4. Sauté for 2 minute, varoma, speed 1
5. Add tomatoes and milled cashews
6. chop 7 seconds speed 7 MC on
7. Sauté for 10 minutes varoma speed 2
8. Blend it into a smooth sauce (10 seconds speed 10 MC on)
9. Add butter, chilli powder, fenugreek leaves and season with salt cook for 15 mins 900 speed 1 MC on
10.Add garam masala & honey cook for a further 30 mins 900 speed 1 MC on
11.Add the cream & tandoori chicken and cook for another 5 mins 900 speed 1
"Counter-clockwise operation" MC on
Butter Chicken adapted from www.homemaderecipes.com.au
Tip
Use the tandoori chicken on my other recipe
The fenugreek leaves make the dish - you can get them from an indian grocer, same with the mace
Thermomix Model
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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.
Comments
Tried this recipe tonight, it's the bomb. I've been trying to recreate restaurant butter chicken for ages and this recipe is hands down the best I've tried. Thank you! Love it!
Yum! This is my old butter chicken recipe before getting my Thermy. So happy you have converted it. Biggest thing for me (as per the old recipe) is too much cardamon. Maybe bruising it and adding it later but definitely not that much and not ground. Otherwise the best I've had ever.
I wasnt able to get any fenugreek but the dish was still delicious. My father has travelled through india and loves indian food. He was very impressed with the level of flavour and piquancy in this dish. This is the dish to try if you want a more authentic expereice rather than some of the more popular recipes!
I should also add that you must use the tandoori recipe and precook the chicken for the full effect of the dish.
Yum!
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