Creamy Indian Butter Chicken

Thermomix recipe: Creamy Indian Butter Chicken. Ready in 60 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 500 g boneless, skinless chicken thighs or breast, cut into 2-3 cm pieces
• 100 g plain yogurt
• 20 g fresh ginger, peeled
• 4 cloves garlic, peeled
• 1 tsp ground turmeric
• 1 tsp Kashmiri chili powder (or paprika + pinch cayenne)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp salt
• 50 g raw cashews, soaked in hot water for 10 minutes, then drained
• 40 g unsalted butter
• 1 medium onion, halved
• 20 g vegetable oil
• 1 tbsp tomato paste
• 200 g canned crushed tomatoes or passata
• 150 g water or chicken stock
• 50 g fresh cream (single or double cream)
• 1 tsp sugar
• Fresh coriander leaves, chopped, for garnish
• Cooked basmati rice or naan bread, for serving

Instructions

1. Place ginger and garlic in the Thermomix bowl. Chop 5 sec / Speed 7. Scrape down sides of bowl.
2. Add yogurt, turmeric, chili powder, cumin, coriander, garam masala, and 1/2 tsp salt to the bowl. Mix 10 sec / Speed 3.
3. Transfer the marinade to a large bowl. Add chicken pieces and mix well to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
4. Rinse the Thermomix bowl. Add the soaked and drained cashews to the bowl. Add 50 g fresh water. Blend 30 sec / Speed 10 until a smooth paste forms. Set aside in a small bowl.
5. Add onion to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
6. Add butter and vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1. Scrape down sides of bowl.
7. Add the remaining 1 tsp garam masala and tomato paste to the bowl. Cook 3 min / 100°C / Speed 1.
8. Add the marinated chicken, crushed tomatoes, and 150 g water or chicken stock to the bowl. Cook 20 min / 95°C / Reverse / Speed 2. Place the simmering basket on the lid instead of the measuring cup to allow steam to escape and prevent splattering.
9. Pause the machine. Scrape down the sides and bottom of the bowl with the spatula. Check the consistency and add a splash more water if the sauce is too thick. Resume cooking.
10. Add the cashew paste, fresh cream, and sugar to the bowl. Cook 5 min / 90°C / Reverse / Speed 1.5.
11. For the final minute, cook 1 min / 90°C / Reverse / Speed 1 to settle and prevent sticking.
12. Serve immediately, garnished with fresh coriander, alongside basmati rice or naan bread.

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