Butter Chicken | TMix+

Butter Chicken

Time: 32 minutes in the Thermomix; minimum 2 hours marinating
Yield: 5–6

There are some excellent butter chicken recipes for the Thermomix out there, so I couldn’t help but wonder, when working on this one: “Is there room for another one?” The answer is YES, definitely! This hearty, mildly spiced murgh makhani is an absolute winner and will please the whole family. Curries made from scratch are tastier, healthier and far cheaper than any takeaway meal. Don’t be intimidated by the long list of ingredients, they are mostly pantry staples when you make your own curries; and once you start, you will never go back.

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Butter Chicken
1 garlic clove
2-centimetre piece fresh ginger, peeled
200 grams unsweetened Greek yoghurt
1 tablespoon lemon juice
1 teaspoon ground turmeric
1 tablespoon garam masala
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon sea salt
900 grams chicken thigh fillet (800 grams for TM31), skinned, boned and cut into large chunks
100 grams raw almonds
2 garlic cloves
2-centimetre piece of fresh ginger, peeled
red chilli, deseeded and roughly chopped
2 teaspoons cumin seeds
1 brown onion, peeled and halved
100 grams butter, cubed
1 tablespoon coconut oil
1 cinnamon stick
4 cardamom pods
1 star anise
2 ripe tomatoes, roughly chopped or 150 grams crushed tomatoes
50 grams tomato paste
1 teaspoon sea salt
200 grams coconut milk
handful coriander leaves
flaked toasted almonds, optional
  1. For the marinade, place garlic clove and ginger in mixing bowl and mince 3 seconds/speed 7. Add remaining marinade ingredients except chicken then mix 15 seconds/speed 4. Add chicken meat and combine to coat 8 seconds/Reverse/speed 3. Scrape out meat and marinade into a bowl, cover and refrigerate at least 2 hours, ideally overnight. Clean mixing bowl.
  2. For sauce, place almonds in a clean and dry bowl and mill 10 seconds/speed 9. Transfer to a bowl and set aside.
  3. Without washing the bowl, mince garlic, ginger and chilli 3 seconds/speed 7. Scrape down sides of mixing bowl with spatula, add cumin seeds and onion and chop 3 seconds/speed 5.
  4. Add the butter and oil and cook 4 minutes/Varoma/speed 1 with simmering basket in place of measuring cup. Add cinnamon stick, cardamom pods and star anise and cook 2 minutes/Varoma/speed 1 with simmering basket in place of measuring cup.
  5. Add reserved almond meal, tomatoes, tomato paste, salt, coconut milk and cook 5 minutes/100 degrees/speed 1 with simmering basket in place of measuring cup.
  6. Insert butterfly whisk. Add marinated chicken and cook 20 minutes/100 degrees/Reverse/Butterfly/speed soft with the simmering basket in place of the measuring cup. Remove butterfly whisk.
  7. Serve chicken with steamed basmati rice and/or warm roti bread, garnished with fresh coriander and almond flakes, if using’ to garnish instruction.


Lwarren's picture
Lwarren 1 year 4 months ago

My guests were amazed at the deluciousness...wonderful flavours...

Louise.fenotti@gmail.com's picture
Louise.fenotti@gmail.com 12 months 4 days ago

This dish was superb! Easily the best dinner I’ve cooked in the Thermomix. Thank you so much for this recipe!!

TMixPlus Team's picture
TMixPlus Team 12 months 3 days ago

Louise.fenotti@gmail.com That's quite the compliment! Thank you! We're very happy to hear you enjoyed.

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