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Name: Butter Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 150 g raw cashew nuts (optional, but add to the creaminess - if you're dairy free, ma; 2 cm piece of ginger washed and cut into ~quotecoins; 1 onion, peeled and quartered; 3 cloves garlic peeled; 1 chilli (or 3/4 tsp chilli powder); 4 cardamom pods; 1 cinnamon stick or bark; 4 cloves (optional); 2 tsp ground coriander; 1 tsp cumin; 1 tsp paprika; 1 tbs white wine vinegar; 80 g tomato paste/puree; 140 g Light Greek (or natural) yogurt (dairy free could substitute with home-made; 400 g can of tomatoes or fresh tomatoes; 180 g stock (or water + 1/2 -1 tbs stock powder/paste); 1 kg chicken fillets skin/fat trimmed off; 250 g fat reduced cr�me fraiche; Basmati rice - allow about 70g per person; 2 tsp garam masala

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INGREDIENTS

150 g raw cashew nuts ; (optional, but add to the creaminess - if you're dairy free, ma
2 cm piece of ginger washed and cut into ~quotecoins
1 onion, peeled and quartered
3 cloves garlic ; peeled
1 chilli ; (or 3/4 tsp chilli powder)
4 cardamom pods
1 cinnamon stick or bark
4 cloves ; (optional)
2 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tbs white wine vinegar
80 g tomato paste/puree
140 g Light Greek ; (or natural) yogurt (dairy free could substitute with home-made
400 g can of tomatoes or fresh tomatoes
180 g stock ; (or water + 1/2 -1 tbs stock powder/paste)
1 kg chicken fillets ; skin/fat trimmed off
250 g fat reduced cr?me fraiche
Basmati ; rice - allow about 70g per person
2 tsp garam masala

Servings

INSTRUCTIONS

Sauce

1. Grind cashew nuts (if using) on speed 9-10 for 30 seconds. Set aside.

2. Add to Thermomix bowl: ginger, onion, garlic, chilli, cardamom pods, cinnamon stick and cloves. Chop on speed 7 for 2-5 seconds. Scrape down the sides of the bowl.

Add a little oil or butter (if you wish) and saut? on temp 100deg, speed 1 for 2 minutes.

3. Add the coriander, cumin and paprika, vinegar, tomato paste and yogurt. Cook on temp 100deg, speed 1 for 2 minutes.

4. Add the tomatoes, stock and ground cashew nuts. Cook on temp 100deg, speed 1, for 10 minutes.

Chicken*

5. Whilst the sauce is cooking in the Thermie, dice up your chicken fillets and saut? cook in a deep saucepan on the stove top. (I tend to use a little stock, rather than oil for this, but it's up to you!). Often I add a quartered onion and some different coloured peppers to cook in the chicken juices as well.

Meanwhile, the curry sauce should have finished cooking?.

Back to the Sauce

6. Add the cr?me fraiche. Turn the dial up to speed 4 to blend and then increase gradually to speed 9 for up to 1 minute. This will render a really smooth, creamy sauce.

7. The chicken in the pan should be sealed and I tend to drain off the excess liquid at this point.

Add the curry sauce to the pan and cover. Turn to very low setting on the stove top to simmer for 20 or so minutes, whilst you cook the rice in the Thermomix.

Don't bother washing the bowl - the rice steaming water will soak up the residual curry sauce flavour into the rice.

Rice

Add the internal steaming basket to the bowl and weigh in some rice. I tend to use about 250-280g for 5 serves. Take out the basket and rinse the rice under the tap. Let it drain, whilst adding 800g of water to the TM bowl. Place in the internal steaming basket with rice back into the TM bowl. Set on Varoma temperature and steam for 20-22** minutes (depending on amount of rice) on speed 4. If you wish, you could also steam some extra veggies in the varoma dish on top.

Once the rice has finished cooking, stir in the garam masala to the curry as the final touch.

To serve

Serve your tender chicken in a smooth, healthy "non-buttery" sauce with fluffy rice. Enjoy with a couple of poppadums and maybe some naan bread - this can also be made in the Thermie, if you don't mind a bit of prep a few hours earlier.

* You could cook the chicken in the Thermomix after pureeing the sauce, (about 8-10 minutes on 100deg, reverse, speed soft). However, I use 'my' method so that I can time the rice to finish steaming, having given the curry simmering time in a pan and it ensures everything is piping hot. I can start this - having done no pre-prep whatsoever - and be sitting down within the hour.

If I cook too much rice, I freeze the surplus, defrost it later and steam in the varoma until piping hot to get rid of bacteria. Lovely and fluffy!

** If using brown rice, cook for 25-35 minutes, depending on amount used.

NOTES

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Butter Chicken

150 g raw cashew nuts (optional, but add to the creaminess - if you're dairy free, ma
2 cm piece of ginger washed and cut into ~quotecoins
1 onion, peeled and quartered
3 cloves garlic peeled
1 chilli (or 3/4 tsp chilli powder)
4 cardamom pods
1 cinnamon stick or bark
4 cloves (optional)
2 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tbs white wine vinegar
80 g tomato paste/puree
140 g Light Greek (or natural) yogurt (dairy free could substitute with home-made
400 g can of tomatoes or fresh tomatoes
180 g stock (or water + 1/2 -1 tbs stock powder/paste)
1 kg chicken fillets skin/fat trimmed off
250 g fat reduced cr�me fraiche
 Basmati rice - allow about 70g per person
2 tsp garam masala

Sauce
1. Grind cashew nuts (if using) on speed 9-10 for 30 seconds.  Set aside.
2. Add to Thermomix bowl:  ginger, onion, garlic, chilli, cardamom pods, cinnamon stick and cloves.  Chop on speed 7 for 2-5 seconds. Scrape down the sides of the bowl.
Add a little oil or butter (if you wish) and saut? on temp 100deg, speed 1 for 2 minutes.
3. Add the coriander, cumin and paprika, vinegar, tomato paste and yogurt.  Cook on temp 100deg, speed 1 for 2 minutes.
4. Add the tomatoes, stock and ground cashew nuts.  Cook on temp 100deg, speed 1, for 10 minutes.
 
Chicken*
5. Whilst the sauce is cooking in the Thermie, dice up your chicken fillets and saut? cook in a deep saucepan on the stove top. (I tend to use a little stock, rather than oil for this, but it's up to you!). Often I add a quartered onion and some different coloured peppers to cook in the chicken juices as well. 
Meanwhile, the curry sauce should have finished cooking?.
 
Back to the Sauce
6. Add the cr?me fraiche.  Turn the dial up to speed 4 to blend and then increase gradually to speed 9 for up to 1 minute.  This will render a really smooth, creamy sauce.
7. The chicken in the pan should be sealed and I tend to drain off the excess liquid at this point.
Add the curry sauce to the pan and cover.  Turn to very low setting on the stove top to simmer for 20 or so minutes, whilst you cook the rice in the Thermomix.
Don't bother washing the bowl - the rice steaming water will soak up the residual curry sauce flavour into the rice. 
 
Rice
Add the internal steaming basket to the bowl and weigh in some rice.  I tend to use about 250-280g for 5 serves.  Take out the basket and rinse the rice under the tap.  Let it drain, whilst adding 800g of water to the TM bowl.  Place in the internal steaming basket with rice back into the TM bowl.  Set on Varoma temperature and steam for 20-22** minutes (depending on amount of rice) on speed 4.  If you wish, you could also steam some extra veggies in the varoma dish on top.
 
Once the rice has finished cooking, stir in the garam masala to the curry as the final touch.
 
To serve
Serve your tender chicken in a smooth, healthy "non-buttery" sauce with fluffy rice.  Enjoy with a couple of poppadums and maybe some naan bread - this can also be made in the Thermie, if you don't mind a bit of prep a few hours earlier.
 
* You could cook the chicken in the Thermomix after pureeing the sauce, (about 8-10 minutes on 100deg, reverse, speed soft).  However, I use 'my' method so that I can time the rice to finish steaming, having given the curry simmering time in a pan and it ensures everything is piping hot.  I can start this - having done no pre-prep whatsoever - and be sitting down within the hour.
If I cook too much rice, I freeze the surplus, defrost it later and steam in the varoma until piping hot to get rid of bacteria.  Lovely and fluffy!
 
** If using brown rice, cook for 25-35 minutes, depending on amount used.

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Nutrition

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Serving Size: 1 Serving (569g)
Recipe Makes: 4 Servings

Calories: 588
Calories from Fat: 358 (61%)

Amt Per Serving		% DV

	Total Fat 39.8g	53 %
	Saturated Fat 11.3g	57 %
	Monounsaturated Fat 16g
	Polyunsanturated Fat 8.7g
Cholesterol 188.8mg		58 %
Sodium 259.3mg		9 %
Potassium 649.4mg		17 %
Total Carbohydrate 7.9g		2 %
	Dietary Fiber 3g	12 %
	Sugars, other 4.9g
Protein 48.5g		69 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 588

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