Ingredients
Tikka Paste
- 40 g coriander seeds
- 40 g cumin seeds
- 10 g dried red chillies
- 50 g coriander, Washed thoroughly and left to dry on a towel
- 10 g garlic cloves, peeled
- 100 g ginger, Sliced in 2mm coins along the lines on the skin
- 200 g olive oil
- 100 g water
- 100 g lemon juice
- 1 heaped teaspoon ground tumeric
- 30 g salt
- 50 g Dried Onions
- 140 g tomato puree
Butter Chicken
- 500 g Boneless Chicken, Cut into 2-3cm pieces
- 100 g Tikka paste
- 40 g Ghee
- 150 g onions
- 2 Fresh Green Chillies
- 20 g ginger, sliced along the lines on the skin into 2mm coins
- 10 g fresh coriander
- 2 teaspoons ground cumin
- 2 teaspoons Ground Coriander
- 1/2 teaspoon tumeric
- 1 teaspoon salt
- 100 g water
- 70 g tomato puree
- 500 g Single Cream or Coconut Cream
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Weigh coriander seeds, cumin and dried red chillies into TM bowl. Heat 5 minutes/Varoma temperature/Speed 1.
2. Grind 1 minute/Speed 8.
3. Add fresh coriander, garlic, ginger and olive oil to TM bowl. Blend 1 minute/Speed 10. Scrape down the lid and sides of the TM bowl with the spatula.
4. Add remaining ingredients. Cook 40-60 minutes/80C/Speed 2. When the paste is cooked, a lovely red sheen of oil should be starting to show on the surface. Using a sterilized spoon, spoon the paste into sterilized jars, pouring a little more olive oil if necessary to submerge the paste. Cover the jars with sterilized lids and keep in the fridge. Top up with a little more oil after each use so the paste stays submerged under the oil. This helps to preserve it and will keep for 6 weeks this way.1. Marinate the chicken in the tikka paste, stirring well so it is all evenly coated.
2. Heat the ghee 1 minute/Varoma temperature/Speed 1. Add onions, chillies, ginger, fresh coriander and garlic. Mince 10 seconds/Speed 5.
3. Scrape down the sides and lid of the TM bowl with the spatula. Cook 5 minutes/Varoma temperature/Speed 2/Measuring Cup OFF.
4. Avoiding the blade unit, add dry spices and salt. Cook 3 minutes Varoma temperature/Speed 2/Measuring Cup ON.
5. Add the water. Cook 5 minutes/Varoma temperature/Speed 1.
6. Add chicken, tomato puree and cream. Cook 20 minutes/100C/Speed Spoon/Reverse Blade Direction
"Counter-clockwise operation" . Taste and add more salt if necessary.
Tikka Paste
Butter Chicken
Tip
If you are wanting to double the recipe, just double the meat & tikka paste, nothing else.
For Indian food lovers, this recipe is taken from the Thermomix 'Fast and Easy Indian Cooking'
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.
Comments
I think the original tikka paste recipe has 100g of garlic too not 10g? or maybe that's just because I love garlic?!
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This is a firm favourite in our house and any visitors I feed it to. I always double the chicken but after much experimenting with the amount of cream and also caltering for lactose intolerance I now use only a 270ml can of Ayam coconut cream and this amount works perfectly.
This is the best butter chicken ever!
This was really yummy, thank you!! I left out the fresh coriander as I didn't have any, and couldn't see in the ingredients list how much fresh garlic was needed so left that out too and it was still delicious!