- TM 31
Ingredients
Chicken tikka
- 800 g boneless skinless chicken thighs, cut into cubes (3 cm)
- 1 tsp Kashmiri chilli powder
- 1/4 tsp ground turmeric
- 1 tsp salt
- 1/4 tsp ground cinnamon
- 2 tsp ground cumin
- 1 tsp Ground Coriander
- 2 tsp garam masala (see Tips)
- 1 tbsp brown sugar
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tbsp tomato paste
- 100 g natural yoghurt
Masala
- 40 g Ghee
- 1-2 brown onions (appox. 180 g), cut into quarters
- 2 tsp ginger paste
- 1 tsp garlic paste
- 6 cardamom pods (green)
- 1 tsp Fenugreek seeds
- 1/2 tsp ground turmeric
- 1/2 tsp Kashmiri chilli powder (optional)
- 100 g pouring (whipping) cream
- 60 g tomato paste
- 1 tsp brown sugar
- 1-2 pinches salt
- 1-2 pinches ground black pepper
- fresh coriander, leaves only, for garnishing
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place a bowl onto mixing bowl lid and weigh chicken into it. Set bowl aside.
- Place all remaining Chicken tikka ingredients into mixing bowl and blend 10 sec/speed 9 or until a smooth paste. Transfer into bowl with chicken and stir well to coat. Cover with plastic wrap and place into refrigerator to marinate for a minimum of 20 minutes or overnight. Clean and dry mixing bowl.
- Place ghee into mixing bowl and heat 3 min/Varoma/speed 1.
- Add onion, ginger paste and garlic paste and chop 3 sec/speed 7.
- Scrape down sides of mixing bowl with spatula and cook 10 min/100°C/speed 1.
- Add cardamom pods, fenugreek seeds, turmeric, chilli powder (optional), cream and reserved chicken with marinade and cook 4 min/100°C/
"Counter-clockwise operation" /speed
"Gentle stir setting" . - Add tomato paste, sugar, salt and pepper and cook 15-20 min/90°C/"Counter-clockwise operation" speed 1, without measuring cup, until sauce has thickened and chicken is cooked through.
- Transfer into a serving bowl. Garnish with coriander and serve warm.
Chicken tikka
Masala
Tip
This recipe is from the new Flavours of India cookbook and recipe chip coming to The Mix Shop 4 July 2017.
To make your own Garam masala, please refer to the Basic Cook Book or Everyday Cook Book.
You can serve this with rice, bread, chutney or your favourite side. We served ours with rice.
Thermomix Model
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Recipe is created forTM 31
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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Comments
Doubled the recipe and it turned out lovely. Definately making this again. I added fresh ginger and garlic instead of the paste (only as I didn't have any). I used butter, not ghee (as I never buy it). At step 7, I moved it over to the cook top. But thats just a personal preference of mine with all curries in general. With the Masala, I used coconut cream instead (only as I didn't have cream). Yummie recipe to save and make again, and again.
Just wondering how much fresh garlic and ginger to use instead of ‘pastes’ and also what is a substitute for Kashmiri Chili powder? I would love to try this. Thanks
Great recipe, so easy to make, my husband loved it.
Ohh wow, this is so delicious, the flavour is amazing. I used coconut oil and celery instead of onion due to allergies and also used natural youghurt instead of the cream.
Thanks for a beautiful recipe
This is amazing! Super delicious - my four year old scoffed 3 bowls.
I cook triple the sauce recipes and freeze in portions - then take defrost night before, marinade during the day, then cook on the stove when needed.
I also used more yogurt instead of cream as I prefer the taste.
Really tasty recipe. I used greek yoghurt instead of cream - was delicious!
Fantastic, will do this again for sure, a huge hit. I doubled the saucy stuff, which soaked into rice beautifully.
Note to self, try with coconut cream instead of cream, as per suggestion.
Thanks for recipe.
Thermomix in Australia: Hi Thermomix, I just noticed your comments above after I made the dish. My chicken got shredded as well (even on 0.5 because I had the feeling 1 would be too quick). In the last step the recipe says reverse speed 1. In your comments you say it should be reverse function on speed soft. I definitely think that is the correct option, maybe you can change this in the original recipe to avoid disappointments for others. Thanks again for the great recipe, loved it
Flavour was amazing but my chicken got shredded as well, chicken pieces were definitely big enough as I read through the comments first. Next time I'll put it on the spoon instead of 1. But like I said flavour was amazing, everyone loved it. Definitely a keeper
Another OMG here folks...this recipe is the BOMB 👍...flavour is sensational...10/10! I used 1kg chicken in my Thermie 31! Big chunks of chicken and cooked it for 3 minutes less than stated. "It's simply the best!"