Wednesday, September 7, 2011
This is a bit more fiddly than the normal everyday cookbook butter chicken but well worth the effort!!!
500g skinless boneless chicken, cut into 2-3cm pieces
100g tikka paste
40g butter or ghee
2 onions peeled and quartered
2 fresh green chillies, tops removed
20g ginger, sliced along the lines on the skin into 2mm “coins”
10g fresh coriander
10g fresh garlic cloves, peeled
2 tsp ground cumin
2 tsp ground coriander
½ tsp tumeric
1 tsp salt
70g tomato puree
Marinate the chicken in the tikka paste, stirring well so it is all evenly coated.
Heat the ghee 1 minute - Varoma - Speed 1.
Add onions, chillies, ginger, fresh coriander and garlic. 10 seconds - Speed 5.
Scrape down the sides and lid of the TM bowl with the spatula. Cook 5 minutes - Varoma - Speed 2 - Measuring Cup OFF.
Avoiding the blade unit, add dry spices and salt. Cook 3 minutes Varoma - Speed 2 - Measuring Cup ON.
Add the water. Cook 5 minutes - Varoma - Speed 1.
Add chicken, tomato puree and cream. Cook 15 minutes/100C/Speed Spoon/Reverse
I have shortened the cooking time. The chicken was too dry first time (the recipe says 20 mins) I would check after 10 mins and then put on again for a further 5 mins if it needs a bit more cooking. I know you can't have raw chicken - but dry chicken is not enjoyable and easy to eat (especially for kids) It does continue cooking a while longer when it is sitting in that hot liquid anyway......
(recipe taken and slightly adapted from Thermomix Indian Cookbook)