Ingredients
Chicken Marinade
- 800 g boneless skinless chicken thighs, cut into bite-sized pieces (see notes)
- 125 g plain yoghurt
- 1.5 tablespoons garlic paste
- 1 tbsp ginger paste
- 2 teaspoons garam masala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp chilli powder, (see notes)
- 1 tsp salt
Sauce
- 60 grams olive oil
- 1 --- brown onion, lg, cut in quarters
- 20 grams Ghee
- 20 grams garlic
- 15 grams ginger, stem, cut into thick slices
- 1.5 teaspoons ground cumin
- 1.5 teaspoons garam masala
- 1 tsp Ground Coriander
- 400 grams Canned crushed tomatoes
- 1 tsp chilli powder, (see notes), add more to your taste
- 1.25 teaspoons salt, add more to your taste if needed
- 250 grams thickened cream
- 1 tbsp sugar
- 0.5 tsp fenugreek leaf, dried, (kasoori methi)
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place a bowl on top of mixing bowl lid, weigh in chicken & combine with all of the ingredients for the chicken marinade, mixing with your hands. Let marinate for minimum 30-60 minutes (or overnight if time permits).
- Once chicken is finished marinading, use the browned chicken cubes recipe on Cookidoo (step 2 only, add 20g oil each batch) to saute the chicken. This will take approximately 3 batches to complete the full 800g of chicken, I do about 250-300g at a time as per the recipe on Cookidoo states.
- Once finished with browning the chicken, set aside and keep warm. We finish cooking the chicken in the sauce later.
- Put onion in mixing bowl, MC lid, chop for 5 secs on speed 5.
- Scrape down sides of mixing bowl.
Add ghee into mixing bowl and use splash guard lid. Saute for 3 mins, varoma temp, speed 2. - Scrape the bottom of mixing bowl.
Saute for another 2 mins, varoma temp, speed 2. - Empty onion into a small bowl and put to the side.
- Add garlic & ginger into the mixing bowl. Chop with MC lid, 8 secs on speed 5.
- Scrape down sides of mixing bowl.
Add onion back into mixing bowl and use splash guard lid. Saute 1 1/2 mins, varoma temp on speed 2. - Add in ground cumin, garam masala, & ground coriander and use MC lid in.
Saute 45 secs, varoma temp on speed 2. - Add in canned tomatoes, chilli powder & salt. Put simmering basket on top of mixing bowl lid. Cook for 15 mins, 100c on speed
"Gentle stir setting" - MC lid in,
"Blend" until smooth for 1 min, starting on speed 5 slowly increasing to speed 10. You may want to add a couple of tablespoons of water to help it blend. - Scrape down sides of mixing bowl and the mixing bowl lid.
Add the cream, sugar & fenugreek leaves in mixing bowl. Stir in with your spatula. - Add in the browned chicken with it's juices and put simmering basket on top of mixing bowl lid. Cook for 10 mins, 100c on reverse on speed "Gentle stir setting" .
- Cook longer if needed. The chicken should be cooked through and the sauce thick and bubbling.
Chicken Marinade
Browning Chicken
Making the sauce
Tip
Can use boneless and skinless chicken thighs or breasts, whatever you prefer.
For the chilli powder I use kashmiri red chili powder.
Garnish with chopped cilantro, serve with basmati rice & naan or roti bread 
Thermomix Model
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Recipe is created forTM 6
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.
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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