Skinnymixers’ Butter Chicken 3


This is quite possibly the most famous Thermomix curry and a must for any thermal cooker owner. It is from Skinnymixers’ first book, A Little Taste of India. The original recipe can be found here, along with many helpful recipe notes. The recipe was designed for a Thermomix, I have adapted the method for CC users making it easy to follow, despite the long list of steps (I like to break each and every stage out!).

 

Ingredients

700 g chicken breast, diced
150 g cashews or almonds, raw (optional)
300 g cream or coconut milk
50 g honey
Bunch of chopped coriander

Marinade:

½ tbsp salt
¼-½ tsp chilli powder
1 tsp garam masala
1 tsp liquid tandoori colouring OR ¼ tsp red food colouring and 2 drops of yellow food colouring (optional)
10 g ginger
1 garlic cloves
15 g apple cider vinegar

Tomato paste:

2 garlic cloves
10 g ginger
50 g apple cider vinegar
1 x 400 g tin of Ardmona chopped tomatoes
100 g tomato paste

Gravy:

200 g brown onions, peeled, halved
125 g butter
1 cinnamon stick
3 cloves
5 cardamom pods, bruised
1 star anise
1 tsp cumin powder
1 tsp smoked paprika
1 tsp garam masala

 

CC Method

  1. Insert crushing blade
  2. Add nuts to CC bowl
  3. Speed 12 / 1 min / maxi steam (read more on the stopper positions here)
  4. Remove nut meal and set aside
  5. Add marianade ingredients to the CC bowl
  6. Insert steam basket (check out my tips page to understand why I do this)
  7. Speed 12 / 5 sec / maxi steam
  8. Scrap down bowl and repeat steps 7 & 8 3 times, ensuring that the garlic ginger are chopped finely
  9. Remove steam basket
  10. Change blade to mixer
  11. Add chicken to the CC bowl
  12. Speed 4 / 15 sec / maxi steam
  13. Set chicken aside to marinate
  14. Change blade to ultrablade
  15. Add tomato paste ingredients to CC bowl
  16. Insert steam basket
  17. Speed 10 / 1 min / maxi steam, if required, scrap down and repeat for 15 seconds at a time to ensure that the garlic ginger are finely chopped
  18. Remove steam basket and set aside the tomato paste
  19. Add onions to CC bowl
  20. Insert steam basket
  21. Speed 7 / 10 sec / maxi steam
  22. Remove steam basket
  23. Change blade to mixer
  24. Add 60g butter
  25. Slow cook P3 / 10 min / mini steam
  26. Add remaining butter, cinnamon, whole cloves, cardamom, star anise, cumin, paprika to CC bowl
  27. Speed 3 / 100C / 5 min / mini steam
  28. Add reserved tomato paste, garam masala and 2 tsp salt to CC bowl
  29. Slow cook P1 / 4 min / mini steam
  30. Add reserved chicken
  31. Slow cook P3 / 12 min / mini steam
  32. Add reserved nut meal, cream and honey to the CC bowl
  33. Speed 3 / 100C / 4 min / mini steam
  34. Remove whole spices
  35. Stir through coriander
  36. Place CC lid back on CC bowl and let rest for 10 minutes

 

Beat fatigue!

As this recipe is one of the most intense in my collection I rarely get to make it. However, when I do, I combat pain and fatigue by taking rest breaks after weighing out all the ingredients and after step 13 or 21. Thankfully with the extra meat CC can accommodate I can easily get 8 adult serves for my efforts.

 

 


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3 thoughts on “Skinnymixers’ Butter Chicken

  • Katherine

    I’m definitely going to try this one! Has anyone tried vegetarian versions? ( I’m thinking cauliflower, mushroom, tofu, potato, hard boils eggs, or eggplant would work well)

  • Anna T

    Karen, that’s such a great conversion from TM to CC! I made this amazing dish several times before, making my own adjustments to adapt Skinny Mixers TM recipe to my CC, and I thought I did a pretty good job. Well, that’s was before I made it again last night following your steps. Wow! I could taste the difference! It was absolutely delicious! Thanks!