Skinnymixers Thermomix Butter Chicken
- 1/4 teaspoon chili powder
- 125 grams butter
- 1/2 tablespoon salt
- 1 stick cinnamon
- 3 clove garlic
- bunch fresh coriander chopped
- 3 cloves
- 1 star anise
- 2 teaspoon garam masala
- 700 grams chicken breast diced
- 150 grams cashews
- 300 grams coconut milk or cream
- 50 grams honey
- 1 teaspoon liquid tandoori colouring optional
- 20 grams ginger
- 45 grams apple cider vinegar
- 400 grams chopped tomatos
- 100 grams tomato paste
- 200 grams brown onions
- 5 pods cardamon bruised
- 1 teaspoon cumin powder
- 1 teaspoon paprika smoked
- Carbohydrate 13.0673497801356 g
- Cholesterol 112.458333333333 mg
- Fat 30.5146028129215 g
- Fiber 2.16192935072746 g
- Protein 31.6509726824071 g
- Saturated Fat 13.5177980271781 g
- Serving Size 1 1 Serving (171g)
- Sodium 205.849072420591 mg
- Sugar 10.9054204294081 g
- Trans Fat 2.23134527870534 g
- Calories 445 calories
Step-by-step
- 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 butter to mixer bowl, cook 10 min/100°C/speed 2/butterfly/MC on.
- Add remaining butter (65 g), cinnamon, whole cloves, cardamom, star anise, cumin and paprika to mixer bowl.
- Cook 5 min/100°C/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/slowest speed/reverse/butterfly/MC on.
- Add reserved nut meal, cream and honey to mixer bowl. Cook for 4 min/100°C/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.
Swapping coconut cream for dairy cream alters the viscosity of the sauce, demanding careful monitoring during the reduction phase so the lipids do not separate from the tomato solids. Relying on visual cues rather than a thermometer ensures the poultry retains moisture without overcooking during thermal processing.
Judging Poultry Doneness Without a Probe
Chicken breast requires exact timing to prevent stringiness. When the pieces turn completely opaque and feel firm yet springy under gentle pressure from a spatula, the protein strands have coiled sufficiently to trap moisture. Pulling the mixture off the heat immediately at the twelve-minute cooking mark halts the residual heat from toughening the diced meat. Allowing the curry to rest covered for ten minutes lets the residual heat finish the cooking process gently while distributing internal juices back toward the center of each cube.Building and Preserving Sauce Texture
Milled cashews act as a primary thickener in this formulation, absorbing excess moisture released by the chopped tomatoes and onions. Whole spices infused in melted butter release fat-soluble flavor compounds that coat the nut meal particles evenly. Stirring occasionally with a spatula prevents the dense cashew paste from scorching against the bottom of the vessel during the final simmer. Grinding the nuts to a fine powder ensures a smooth mouthfeel without gritty sediment remaining in the finished sauce.
