Butter Chicken
A creamy, gently spiced butter chicken from the original Thermomix TM31 cookbook. A recipe many people still ask for today, made with simple ingredients and full of rich, comforting flavour.
Servings 4 Servings
Ingredients
- 1 tbsp Cumin Seeds
- 1 Tbsp Fennel Seeds
- 2 Cloves Garlic peeled
- 2 cm Piece of ginger peeled
- 1 large Onion peeled & quartered
- 100 gm Butter
- 20 gm Olive oil
- 4 Roma Tomatoes chopped
- 150 gm Raw cashews nuts
- 100 gm Water
- 680 gm Chicken breast cut into 2 - 3 cm cubes
- 200 gm Cream
- 1 tsp Garam marsala
- 1 tsp Tumeric
- ½ tsp Salt to taste
Instructions
- Place cumin and fennel into TM bowl and dry roast for 2 minutes at 100℃ on speed 1, then mill for 2 minutes on speed 8. Take out and set aside
- Place garlic, ginger, and onion into TM bowl and chop for 2 seconds on speed 7.
- Add butter and oil and cook for 3 minutes at 100℃ on speed 1.
- Add tomatoes, cashews, and water to the TM bowl and puree for 1 minute on speed 8.
- Add all remaining ingredients, including cream and chicken (keeping aside 1 dessertspoon of the cumin and fennel). Cook for 20-25 minutes at 100°C on Reverse + speed soft.
- Add one extra cube of butter at the end of cooking plus the remaining fennel, cumin, and extra garam marsala.
- Garnish with coriander and serve with naan bread.
