I think the most misunderstood dish in Indian Cuisine is this one! It is probably ordered more frequently in Indian restaurants around the globe and as takeaway than any other and there are probably more variations of this dish than the amount of people ordering it! I think that the minute you mention Butter Chicken to a true Indian cuisine buff, you may get a little eye roll and even a side to side head shake! It is a very Anglicised version of Indian cuisine. But that doesn't mean it isn't delish!
This is my version. Simple in the extreme. Get the sauce made, have it in the fridge ready to go, make sure your butter is in stock and voila...you are dining well mid week. Make sure you have plenty of Naan to mop up the sauce. It is SO good.
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- 1 Brown Onion peeled and halved
- 4 Garlic Cloves
- 40 Grams Fresh Ginger peeled
- 20 Grams Fresh Turmeric peeled
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Teaspoon Ground Coriander
- 2 Pinches Pink Salt Flakes BUY
- 150 Grams Cream
- 140 Grams Tomato Paste
- 4 heaped Tablespoons Kasoundi Paste Recipe
- 800 Grams Chicken Thighs boneless and skinless, cut into large pieces
- 60 Grams Butter BUY
- 400 Grams Basmati rice
- 1 Handful Fresh Coriander
Place onion, garlic, ginger, turmeric and EVOO into the Thermomix bowl and chop 5 sec/speed 5. Scrape down sides of bowl and lid.
Saute 5 min/Varoma/speed 1.
Add ground coriander, salt, cream, tomato paste and Kasoundi and combine 5 sec/speed 4. Cook 5 min/100°C/speed 1.
Insert Butterfly before adding the chicken. Make sure the sauce is covering the chicken by stirring with a spatula, cook 15 min/Butterfly/100°C/speed 1/MC off Place the simmering basket on top of the lid to help make a thicker sauce through evaporation. Time taken to cook chicken can vary slightly based on how large the pieces are.
Pour butter chicken into another container. Place butter on top and allow it to melt before stirring through.
Without cleaning the Thermomix bowl, pour in 1 litre of water and insert the basket. Weigh out the rice, add a pinch of salt and cook 15 min/100°C/speed 4. This method will give you a lovely saffron coloured rice to serve with the Butter Chicken.
Serve garnished with fresh coriander.
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