Preparation time
0min
Total time
35min
Portion
4
portion(s)
Level
easy
Ingredients
Butter chicken
- 100 g Cashews
- 4 tbsp coconut oil
- 1 onion, Large
- 4 cloves garlic
- 1 tbsp garam masala
- 2 tsp ground cardamom
- 2 tsp Ground Coriander
- 2 tsp ground ginger
- 2 tsp ground cumin
- 1 tsp paprika
- 2 pinches cayenne pepper
- 2 tsp ground tumeric
- 1 tbsp fenucreek leaves
- 3 heaped tablespoon tomato paste
- 1 1/2 tsp sea salt
- 2 tbsp lemon juice
- 1 can coconut cream, 400ml
- 1200 g Chicken thigh fillets, cut into large chunks
- 1/2 teaspoon tandoori colouring, (see note)
- 1 tablespoon cornflour
- coriander leaves, to serve (optional)
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Mill cashews 10 sec/sp 10, set aside
2. Add onion to the bowl and chop 5 secs/ sp 4
3. Add 2 tbs of the coconut oil - Saute 4 min/varoma /
"Gentle stir setting" / MC off
4. Add garlic, chop 3 sec/ sp 7/ MC on
5. Add all spices & saute 2min/100 deg/"Gentle stir setting" / MC off
6. Add the tomato paste & cook 1min/varoma/"Gentle stir setting" / MC off
7. Add salt, lemon juice, coconut cream and remaining coconut oil- mix 3 sec/
"Counter-clockwise operation" /sp 3/ MC off
8. Cook for 5 min/ 80 deg/"Counter-clockwise operation" /sp 1/ MC off
9. Insert butterfly, add chicken, cook 18 mins/100 deg/"Counter-clockwise operation" /"Gentle stir setting" / MC on
10. Check chicken is cooked through.
11. Mix cornflour with a small amount of water and the tandoori colouring to make a slurry. Add cashews to TMX and mix 2 mins/varoma/"Counter-clockwise operation" /"Gentle stir setting" MC off. Whilst TMX is running, pour cornflour slurry in through hole and replace MC.
12. Crush fenugreek leaves between fingers and stir through curry before serving.
13. Serve with Naan bread and rice
Tip
All measurements are Australian standard (i.e. 1 tbsp = 20ml)
You can use red food colouring instead of tandoori colouring. Or leave out altogether as it's only for look - no affect on flavour
Thermomix Model
-
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.
Recipe's categories:
1st main course
2nd main course
Main course
Cooking
Heating
Easy
Natural
Indian
Dinner
Lunch
Egg free
Gluten free
Non-dairy
Everyday
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Comments
excellent! I added a bit sugar for the kids
Delicious, makes enough for a family of 4 and plenty left over. I added a bit sugar as my kids love it a bit sweet
So darn tasty!! I've been on the hunt for a good TM butter chicken, and this is my favourite. I left out the fenugreek leaves and it was still amazing. Thank you!! 🤤
This is my go to butter chicken recipe! I only use chicken breast and usually only about a kilo. I love this recipe and always get great comments. Love it served with a good dose of coriander.
delicous!
Delicious Recipe.
This reciepe is great! thankyou, I loved the consitstency and the mild tast of the curry.
I made it with two chicken breast and made 4 nice servings.
Yum! A winner with the whole family
I left out the fenucreek leave as we didn't have any, and I only added about a tblsp of coconut oil to saute the onion. I didn't add anymore.
Hubby said it was better than the takeaway shop!
My new favourite butter chicken. Both kids, and fussy husband ate it, so I call that a big win, thanks 😊
Love this!
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