Creamy Chicken Masala

Thermomix recipe: Creamy Chicken Masala. Ready in 55 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 large onion, peeled and quartered (approx. 150 g)
• 2 cloves garlic
• 2 cm fresh ginger, peeled
• 20 g vegetable oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric powder
• ½ tsp chili powder (adjust to taste)
• 1 tsp garam masala
• 400 g canned chopped tomatoes
• 100 g water or chicken stock
• 500 g boneless, skinless chicken thighs or breast, cut into 3-4 cm pieces
• 1 tsp salt
• ½ tsp black pepper
• 100 g plain full-fat yogurt or cooking cream
• Fresh coriander, chopped, for garnish

Instructions

1. Place onion, garlic, and ginger into the mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
2. Add vegetable oil. Sauté 5 min / 120°C / Speed 1. Remove the measuring cup and place the simmering basket on the lid to allow steam to escape and prevent splatter.
3. Add ground cumin, ground coriander, turmeric powder, chili powder, and garam masala. Cook 2 min / 120°C / Speed 1 (Reverse).
4. Add chopped tomatoes, water or chicken stock, salt, and pepper. Cook 10 min / 100°C / Speed 1 (Reverse), with the simmering basket on the lid instead of the measuring cup.
5. Add the chicken pieces to the mixing bowl. Cook 15 min / 98°C / Speed 1 (Reverse), with the simmering basket on the lid. Pause halfway through (after 7-8 minutes) to scrape down the sides and bottom of the bowl and check the consistency. If too thick, add 20-30g more water.
6. Add the plain yogurt or cooking cream. Cook 3 min / 90°C / Speed 1 (Reverse). Do not boil after adding yogurt to prevent curdling.
7. For the final minute, stir gently to ensure even distribution and prevent sticking: 1 min / 90°C / Speed 1 (Reverse).
8. Transfer the chicken masala to a serving dish. Garnish with fresh chopped coriander and serve hot with rice or naan bread.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.