Print
Friday Foodie: Daniela Doyle and Michelle Kays from Thermo Foodie and The Chef, which combines two of my faves, Thermomix and low carb healthy fat eating. This is their yummy butter chicken recipe.

Butter Chicken

  • Author: Daniela Doyle and Michelle Kays
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4 1x


Scale

Ingredients

Butter Chicken

  • 1 onion (approx. 100g)
  • 10g cloves garlic, peeled (2 cloves)
  • 10g ginger (4cm)
  • 1 medium heat chilli (adjust depending on heat you like)
  • 2 tsp sweet paprika
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp turmeric powder
  • 1tsp cinnamon powder
  • 3 Tbs ghee or butter
  • 350g tomato puree
  • 250g cream
  • 2 tsp salt
  • 40g almond meal
  • 1 tsp garam masala
  • 700900g boneless chicken thigh cut into chunks
  • Almond flakes and fresh coriander to serve (optional)

Cauliflower Rice

  • Approx. 150g per person fresh cauliflower, broken into chunks

Instructions

  1. Chop cauliflower 10 seconds / speed 5 / mc on, set aside in large steaming bowl
  2. If using whole almonds, mill here for 20 seconds / speed 10 / mc on, set aside
  3. Place onion, garlic, ginger and chilli into the mixer, chop 3 seconds / speed 5 / mc on, scrape down
  4. Add butter or ghee, salt, and all spices except garam masala
  5. Cook 3 minutes / varoma temp (115C) / speed 1 / mc off
  6. Add tomatoes, cream, salt and almond meal, blend 30 seconds / speed 6 / mc on
  7. Add chicken and cook 16 minutes / 100 degrees / reverse / speed 1 / mc on
  8. Remove mc and add garam masala to curry, then sit varoma on top with cauliflower rice inside the main bowl, cook varoma temp / 6 minutes / reverse / speed 1
  9. Serve curry on top of cauliflower rice
  10. Garnish with toasted almond flakes and fresh coriander if desired.