ThermOMG Recipes

Inspiring recipes for the Thermomix 

Nigella's Mughlai Chicken

This recipe came through my Facebook newsfeed and I was immediately drawn in.  Although reading Nigella's intro where she says "I am not going to pretend this is the sort of food you can bang out in a moment" .......... um someone needs to introduce Nigella to a Thermomix!!  Here is my tweaked version anyway and it was delicious.  I did use 2 chilli's in it initially but in hindsight I wish I had only used 1 or even 1/2 to allow the other spices to come through more.  Enjoy. Eb x

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Original recipe

  • 60g almonds
  • 1 onion
  • 25g fresh ginger
  • 3 garlic cloves
  • ½ -2 red chillies (Don’t go crazy otherwise the spices will get lost!)
  • Olive oil
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp garam masala
  • 4 cardamom pods
  • 1 cinnamon stick
  • 4 cloves
  • 2 fresh bay leaves
  • 200g greek yoghurt
  • 60g chicken stock paste or vegetable stock paste
  • 1 tsp sugar
  • 1 tsp salt
  • 6-8 chicken thigh (cut in quarters)
  • 100g cream

Add almonds to a dry bowl and mill on Speed 8 for 8 seconds.  SET ASIDE.

Add onion, chilli, garlic and ginger to the bowl and chop on Speed 6 for 3 seconds.  Add some oil (approx. 20g) and cumin, coriander and garam masala and cook for 5 minutes at Varoma Speed 1.

Meanwhile add cinnamon stick, cloves and cardamom pods to a small frypan along with a drizzle of oil and heat until fragrant (approx. 1 min).

Add all ingredients EXCEPT chicken and cream to the bowl (including almonds) and cook for 15 minutes at 90deg Reverse Speed 1. 

NOTE: When I made this I added 100g of water but I found the sauce was too thin at the end and needed reducing.  I have removed the water but if you think yours needs water then please add.

Blitz the sauce by slowly taking the dial up to Speed 9 for 1 minute.

Add the chicken and cook for 15 minutes at 100deg Reverse Soft Speed.

Add cream and cook for a further 5 minutes at 100deg Reverse Soft Speed.