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Skinnymixers Butter Chicken
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4.93 from 56 votes

skinnymixer's Butter Chicken

Voted as the Best Butter Chicken Thermomix Recipe, you will also find this recipe in the Skinnymixers Cookbook A Little Taste of India. You can access the Butter Chicken FAQ's here.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Dinner
Cuisine: Indian
Keyword: Thermomix Recipe
Servings: 6
Calories: 672kcal
Author: Skinnymixers

Ingredients

  • 700 g chicken breast diced
  • 150 g cashews or almonds, raw (optional - omit for nut free)
  • 300 g cream or coconut cream
  • 50 g honey
  • 1 bunch fresh coriander chopped

Marinade:-

  • ½ Tbsp salt
  • ¼-½ tsp chilli powder
  • 1 tsp garam masala
  • Optional: 1 tsp liquid tandoori colouring OR ¼ tsp red food colouring and 2 drops of yellow food colouring
  • 10 g ginger
  • 1 clove garlic peeled
  • 15 g apple cider vinegar

Tomato paste:-

  • 2 clove garlic
  • 10 g ginger
  • 30 g apple cider vinegar
  • 400 g tin of Ardmona chopped tomatoes
  • 100 g tomato paste

Gravy:-

  • 200 g brown onions peeled, halved
  • 125 g butter
  • 1 stick cinnamon
  • 3 cloves
  • 5 cardamom pods bruised
  • 1 star anise
  • 1 tsp cumin powder
  • 1 tsp smoked paprika
  • 1 tsp garam masala pepper free

Instructions

  • Add nuts to mixer bowl, mill 10 sec/speed 9/MC on. Set aside.
  • Without washing the bowl, (change to blunt blades for bellini and use speed 1 instead of reverse) add marinade ingredients to mixer bowl. Blend for 2 sec/speed 9/MC on. Scrape bowl down and repeat 3 times.
  • Add the chicken and stir through marinade for 10 sec/speed 2/reverse/MC on. Scrape mixer bowl out completely, set aside in a separate bowl to allow chicken to marinate.
  • Without washing the bowl, add tomato paste ingredients to mixer bowl. Blend 1 min/speed 8/MC on. Set tomato paste aside in a separate bowl again.
  • Without washing the bowl, add onions to mixer bowl and chop 5 sec/speed 5/MC on. Scrape bowl down.
  • Add 60 g or 2.1 oz butter to mixer bowl, cook 10 min/100°C or 212°F/speed 2/butterfly/MC on.
  • Add remaining butter (65 g or 2.3 oz), cinnamon, whole cloves, cardamom, star anise, cumin and paprika to mixer bowl.
  • Cook 5 min/100°C or 212°F/slowest speed/reverse/butterfly/MC on.
  • Add reserved tomato paste mixture, garam masala and 2 tsp salt to mixer bowl. Cook for 4 min/steaming temperature/slowest speed/reverse/butterfly/MC on.
  • Add reserved marinated chicken mixture to mixer bowl. Cook for 12 min/100°C or 212°F/slowest speed/reverse/butterfly/MC on.
  • Add reserved nut meal, cream and honey to mixer bowl. Cook for 4 min/100°C or 212°F/slowest speed/reverse/butterfly/MC on. While cooking, use your spatula to stir the curry occasionally.
  • Pour curry into an insulated server, remove whole spices, stir through chopped coriander and let it sit covered for 10 min.

Notes

Original Recipe: If you want to add fenugreek, its 1 tsp at step 7.
Dairy Free: Use coconut cream & 100 g of oil.
Keto / LCHF: Omit honey & nuts or use macadamias/almonds.
Low Fodmap: Replace the garlic with a little garlic infused olive oil & use the green part of leeks to replace the onions. Omit the nuts & use Rice Malt Syrup instead of honey.
Vegetarian: Replace Chicken with vegetables such as pumpkin, cauliflower and beans and cook until tender. You can also add some drained tinned chickpeas when adding the cream & honey.
Important note: DO NOT increase the quantities of any ingredients - this will avoid overloading your mixer. Unless you are cooking chicken on the stovetop or slow cooker.
This is one of our most popular healthy thermomix recipes.
Bellini: Do not use the butterfly / mixing tool.
Use the blunt blade, speed 1, chop the meat in 3-4cm cubes or wide strips. After the first 5 mins or so of cooking stop the machine and release the meat that has got tangled around the blade. Be sure to not overcook.

Nutrition

Calories: 672kcal | Carbohydrates: 19.8g | Protein: 34.6g | Fat: 49.4g | Saturated Fat: 25.4g | Sodium: 1370mg | Sugar: 15.1g