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Butter chicken in baltic bowl with crisps, naan, rice, mango chutney and green chillis
5 from 1 vote

Butter Chicken (Thermomix)

Creamy Thermomix butter chicken with tender chicken in rich tomato sauce. Easy, family-friendly and better than takeaway.
PREP: 15 minutes
COOK: 35 minutes
TOTAL: 50 minutes
Servings: 4 people
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Ingredients

If you don't have the Cookidoo app for your Thermomix follow the recipe below:

  • 500 g (1.1 lb) (see Notes) chicken breasts diced (2 to 3 cm)
  • 100 g (⅓ cup) tikka paste
  • 40 g (¼ cup) ghee (I use salted butter)
  • 150 g (1 cup) onions quartered
  • 20 g (¼ cup) fresh root ginger peeled, cut into 2mm round slices (see Notes)
  • 10 g (¾ cup) fresh coriander
  • 3 garlic cloves
  • 2 fresh green chillies halved and deseeded, if desired
  • 1 tsp fine sea salt
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 0.5 tsp ground turmeric
  • 100 g (½ cup) water
  • 70 g (½ cup) tomato purée
  • 500 g (2 cups) single cream

Instructions

  • Place a large bowl on the mixing bowl lid and weigh in the chicken and tikka paste. Remove the bowl from the lid, stir well then set aside (see Cookidoo Tips)
  • Place ghee (or butter) in the mixing bowl and heat 1 minute/Varoma/speed 1.
  • Add the onions, ginger, fresh coriander, garlic and chillies then mince 10 seconds/speed 5. Scrape down the sides of the mixing bowl with the spatula then, replace the measuring cup with the simmering basket, and fry 5 minutes/Varoma/speed 2.
  • Add the salt, cumin, ground coriander and turmeric then, with the measuring cup in place, fry 3 minutes/Varoma/speed 2.
  • Then add the water and cook 5 minutes/Varoma/speed 1.
  • Add the reserved marinated chicken, tomato purée and cream then cook 20 minutes/100C/reverse/speed slow (spoon symbol). Serve hot with rice or Indian bread to soak up the sauce.
  • We enjoy ours with basmati rice, naan breads, poppadom crisps and spicy mango chutney!

Notes

  • After making this recipe the first time, we found it to be very saucy (which is great!), but decided when making it again, we’d double the amount of chicken to 1kg but leave all of the other ingredient quantities as they are. The recipe then serves more people and there’s still plenty of sauce.
  • David can’t remember which TV chef he saw doing it, but they leave the skin on fresh root ginger…it gives extra warmth, so that’s what we’ve been doing. It will still grate easily enough, if you’re not cooking this recipe using a Thermomix.
  • Optional variations:
    • Spicier version - add garam masala or chilli powder.
    • Lighter version - use yogurt instead of cream.
    • Extra rich version - add additional butter and a splash of double cream.
    • Add spinach - stir in baby spinach at the end.
    • Swap protein - use turkey or paneer.
    • Coconut version - add coconut milk for a different twist.

Cookidoo Tips

  • The chicken can be left to marinate overnight, at end of step 1, for even more depth of flavour.
  • This dish is popular with fans of milder curries. As the name indicates, it is made with butter or ghee. This simplified Thermomix® version is quick to make so ideal for a weekday meal, served with rice or naan.
 
Recipe on UK Cookidoo
Butter Chicken
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Nutrition

Calories: 667kcal | Carbohydrates: 15g | Protein: 31g | Fat: 54g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 244mg | Sodium: 856mg | Potassium: 795mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5513IU | Vitamin C: 14mg | Calcium: 164mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS butter chicken Thermomix, creamy butter chicken, easy butter chicken, fakeaway curry recipe, family chicken curry, Indian curry Thermomix, mild chicken curry, Murgh makhani Thermomix, one pot curry, Thermomix butter chicken recipe
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