Skinny mixers butter chicken

Recipe's preparation

Skinny mixers butter chicken

skinnymixer's Butter Chicken
Prep Time30minutes mins
Cook Time40minutes mins
Ingredients
• 700 g chicken breast diced
• 150 g cashews or almonds, raw (optional - omit for nut free)
• 300 g cream or coconut cream
• 50 g honey
• 1 bunch fresh coriander chopped
Marinade:-
• ½ Tbsp salt
• ¼-½ tsp chilli powder
• 1 tsp garam masala
• Optional: 1 tsp liquid tandoori colouring OR ¼ tsp red food colouring and 2 drops of yellow food colouring
• 10 g fresh ginger
• 1 clove garlic peeled
• 15 g apple cider vinegar
Tomato paste:-
• 2 clove garlic
• 10 g fresh ginger
• 30 g apple cider vinegar
• 400 g tin of Ardmona chopped tomatoes
• 100 g tomato paste
Gravy:-
• 200 g brown onions peeled, halved
• 125 g butter
• 1 stick cinnamon
• 3 cloves
• 5 cardamom pods bruised
• 1 star anise
• 1 tsp cumin powder
• 1 tsp smoked paprika
• 1 tsp garam masala pepper free
Metric - Imperial


Instructions
• Add nuts to mixer bowl, mill 10 sec/speed 9/MC on. Set aside.

• Without washing the bowl, (change to blunt blades for bellini and use speed 1 instead of reverse) add marinade ingredients to mixer bowl. Blend for 2 sec/speed 9/MC on. Scrape bowl down and repeat 3 times.

• Add the chicken and stir through marinade for 10 sec/speed 2/reverse/MC on. Scrape mixer bowl out completely, set aside in a separate bowl to allow chicken to marinate.

• Without washing the bowl, add tomato paste ingredients to mixer bowl. Blend 1 min/speed 8/MC on. Set tomato paste aside in a separate bowl again.

• Without washing the bowl, add onions to mixer bowl and chop 5 sec/speed 5/MC on. Scrape bowl down.

• Add 60 g or 2.1 oz butter to mixer bowl, cook 10 min/100°C or 212°F/speed 2/butterfly/MC on.

• Add remaining butter (65 g or 2.3 oz), cinnamon, whole cloves, cardamom, star anise, cumin and paprika to mixer bowl.

• Cook 5 min/100°C or 212°F/slowest speed/reverse/butterfly/MC on.

• Add reserved tomato paste mixture, garam masala and 2 tsp salt to mixer bowl. Cook for 4 min/steaming temperature/slowest speed/reverse/butterfly/MC on.

• Add reserved marinated chicken mixture to mixer bowl. Cook for 12 min/100°C or 212°F/slowest speed/reverse/butterfly/MC on.

• Add reserved nut meal, cream and honey to mixer bowl. Cook for 4 min/100°C or 212°F/slowest speed/reverse/butterfly/MC on. While cooking, use your spatula to stir the curry occasionally.

• Pour curry into an insulated server, remove whole spices, stir through chopped coriander and let it sit covered for 10 min.

Notes

Original Recipe: If you want to add fenugreek, its 1 tsp at step 7.

Dairy Free: Use coconut cream & 100 g of oil.

Keto / LCHF: Omit honey & nuts or use macadamias/almonds.

Low Fodmap: Replace the garlic with a little garlic infused olive oil & use the green part of leeks to replace the onions. Omit the nuts & use Rice Malt Syrup instead of honey.

Vegetarian: Replace Chicken with vegetables such as pumpkin, cauliflower and beans and cook until tender. You can also add some drained tinned chickpeas when adding the cream & honey.

Important note: DO NOT increase the quantities of any ingredients - this will avoid overloading your mixer. Unless you are cooking chicken on the stovetop or slow cooker.

This is one of our most popular healthy thermomix recipes.

Bellini: Do not use the butterfly / mixing tool.

Use the blunt blade, speed 1, chop the meat in 3-4cm cubes or wide strips. After the first 5 mins or so of cooking stop the machine and release the meat that has got tangled around the blade. Be sure to not overcook.