ThermOMG Recipes

Inspiring recipes for the Thermomix 

Eb's Butter Chicken

I have tried a number of butter chicken recipes and found most of them fell short of having that real oomph I was looking for.  I came across a recipe which I put on our site and whilst I enjoyed it, it uses tandoori paste which I don't always have on hand ready to go, so I decided to create my own version .  I am super excited to share this recipe with you all.  I made a couple of months ago and I have been sharing it with some close friends (who have all given the thumbs up) and it has also become my 10 year old daughters FAVOURITE dinner.  Infact this week, after having it last Saturday night yet again, she asked to have it EVERY night.  Tonight I was determined to have a different chicken curry but couldn't help but enjoy it for the umptenth time because it is so darn good.

I really hope you guys enjoy it as much as we are and also enjoy how quick and easy it is to make a curry powder then turn it into a curry paste then into a curry sauce and finally a chicken curry.  Eat this with fresh homemade naan bread (recipe on ThermOMG) and a nice dollop of homemade yoghurt.  Looking forward to hearing your feedback on this one.  Enjoy.  Eb x

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  • 1.5 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • ½ tsp peppercorns
  • 2 fresh or dry bay leaves
  • ½ cinnamon stick
  • ¼ - 1 tsp cayenne pepper (for us ¼ is plenty!)
  • 1 tbsp smoked paprika
  • 1 tbsp turmeric
  • 100g roasted cashews

Add all of the above except the cashews to the bowl and dry roast for 5 minutes at Varoma Speed 1.

Add cashews and mill on Speed 9 for 10 seconds.

  • 30g fresh ginger peeled
  • 2 large garlic cloves peeled
  • 170g brown onion peeled and halved
  • 50g coriander (roots/stems/leaves)
  • 2 – 4 fresh red chillies (or to your preference)

 Add the above to the bowl and chop on Speed 7 for 5 seconds.

  • 30g olive oil

Add oil and sauté for 5 minutes at 100deg Speed 1.

  • 20g lemon or lime juice
  • 200g tomato puree OR 100g tomato paste
  • 50g TMX stock paste
  • Salt and pepper to taste

Add the above to the bowl and cook for 4 minutes at 100deg Speed 1.  Blitz sauce for 1 minute on Speed 5 then slowly take to Speed 9.

  • 6-8 quartered chicken thighs
  • 200g cream

Add cream and chicken and cook for 20-40 minutes (depending on qty of chicken) at 100deg Reverse Soft Speed.

Garnish with fresh coriander leaves