Classic Butter Chicken

Name: Thermomix recipe: Classic Butter Chicken
Prep time: 10 min
Cook time: 17 min
Ingredients: 1 brown onion peeled and halved; 4 cloves garlic; 40 Grams fresh ginger peeled; 20 Grams fresh turmeric peeled; 50 Grams Extra Virgin Olive Oil (EVOO); 1 Teaspoon ground coriander; 2 Pinches pink salt flakes; 150 Grams cream; 140 Grams tomato paste; 4 heaped Tablespoons Kasundi Paste; 800 Grams chicken thighs boneless and skinless, cut into large pieces; 60 Grams butter; 400 Grams Basmati rice; 1 Handful fresh coriander or cilantro

Serves 6 Prep Time 10 minutes Cook Time 17 minutes Rated: Print

Videos

Butter Chicken is an all year round classic and this one is super easy. Especially if you have the Kasoundi ready to go! Fire up your Thermomix!

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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Need

1 brown onion peeled and halved
4 cloves garlic
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 BUY
140 Grams tomato paste
4 heaped Tablespoons Kasundi 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 or cilantro

Do

1: Place onion, garlic, ginger, turmeric and EVOO into the Thermomix bowl and chop 5 sec/speed 5. Scrape down sides of bowl and lid.
2: Saute 5 min/Varoma/speed 1.
3: Add ground coriander, salt, cream, tomato paste and Kasoundi and combine 5 sec/speed 4. Cook 5 min/100°C/speed 1.
4: 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.
5: Pour butter chicken into another container. Place butter on top and allow it to melt before stirring through.
6: 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.
7: Serve garnished with fresh coriander.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!