Chicken Pathia

Recipe's preparation

1). Place a seperate bowl onto of the Thermomix lid and weigh in boneless chicken thighs, natural yoghurt, tandoori paste, and lemon juice. Cover and set aside to marinade for 1-2 hours or longer.
2). Add garlic, ginger and red chillis to thermomix bowl. Chop speed 7 / 3 seconds.
3). Add brown onion, and ghee. Chop speed 4 / 4 seconds.
4). Scrape down sides of bowl and and cook 5 minutes / 100 degrees / speed 1, with simmering basket in place instead of measuring cup
5). Add all remaining ingredients to thermomix bowl (NOT the chicken marinade, and corriander leaves)
6). Cook 10 minutes / 100 degrees / speed 1.5 with simmering basket on top of lid
7). Scrape down sides of bowl, and cook a further 5 minutes / 98 degrees / speed 1.5, with measuring cup in place.
. with measuring cup in place blend for 30 seconds, gradually building up speed from 4 - 8.
9). Meanwhile heat BBQ grill and cook chicken
10). Once chicken is cooked add to the curry sauce in thermomix jug and cook 2 minutes / 98 degrees / speed 1.5 "Counter-clockwise operation"
11). Serve with steamed basmati rice and naan. sprinkle corriader leaves if desired over curry