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!).

Print Recipe

Skinnymixers' Butter chicken Yum

Course

Main

Prep Time

30 min

Cook Time

30 min

Servings

people

Ingredients

Marianade

• 15 g apple cider vinegar
• 1/2 tsp chilli powder
• 1 tsp garam masala pepper-free
• 1 clove garlic peeled
• 10 g ginger coins

Tomato paste

• 30 g apple cider vinegar
• 2 clove garlic
• 10 g ginger coins
• 400 g tinned chopped tomatoes
• 100 g tomato paste

Gravy

• 150 g raw cashews
• 1.1 kg chicken breast cubed (orignal recipe has 700g but CC can handle more)
• 200 g brown onion peeled and quatered
• 125 g butter cubed
• 5 pods cardamon
• 1 stick cinnamon
• 3 whole cloves
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 star anise
• 1 tsp garam masala pepper-free
• 2 tsp salt
• 300 g cream
• 50 g honey
• 1 handful fresh coriander chopped

Course Main Prep Time 30 min Cook Time 30 min Servings people Ingredients Marianade 15 g apple cider vinegar 1/2 tsp chilli powder 1 tsp garam masala pepper-free 1 clove garlic peeled 10 g ginger coins Tomato paste 30 g apple cider vinegar 2 clove garlic 10 g ginger coins 400 g tinned chopped tomatoes 100 g tomato paste Gravy 150 g raw cashews 1.1 kg chicken breast cubed (orignal recipe has 700g but CC can handle more) 200 g brown onion peeled and quatered 125 g butter cubed 5 pods cardamon 1 stick cinnamon 3 whole cloves 1 tsp cumin 1 tsp smoked paprika 1 star anise 1 tsp garam masala pepper-free 2 tsp salt 300 g cream 50 g honey 1 handful fresh coriander chopped

Instructions

1. Insert crushing blade
2. Add nuts
3. Speed 12 / 1 min / stopper maxi. Repeat 20 sec at a time until you achieve desired consistency
4. Set ground nuts aside
5. Change to ultrablade
6. Add marinade ingredients
7. Pulse / 10 sec / stopper maxi. Scrape down and repeat until you achieve finely mixed paste
8. In a separate bowl add chicken and stir through the marinade paste, set aside
9. Add tomato paste ingredients to the bowl
10. Pulse / 15 sec / stopper maxi. Scrape down and repeat, then set aside
11. Add onions
12. Speed 10 / 10 sec / stopper maxi. Scrape down and repeat
13. Change to mixer blade
14. Add 60g butter
15. Dessert / 10 min / stopper maxi
16. Add remaining butter, cardamom, cinnamon, cloves, cumin, paprika, and star anise to bowl
17. Speed 3 / 95C / 5 min / stopper maxi
18. Add tomato paste mixture, garam masala and salt
19. Slow cook P1 / stopper maxi
20. Add chicken
21. Slow cook P3 / stopper maxi, pausing after 15 mins
22. Add cashew meal, cream and honey
23. Resume program
24. Add the end of the program, remove stopper, add coriander and return stopper
25. Allow to automatically continue to keep warm / 10 mins

Share this Recipe