Aus Women's Weekly Butter Chicken

[Depome]

N.B. This recipe requires a minimum of 3 hours marinating time.

Name of Recipe: Butter Chicken - modified for TMX

(I thought the one in the EDC didn't look that fab, so converted this one that I use often)

Number of People: 8 adults, but easy to halve.
Ingredients:
3 tsp coriander seeds
3 tsp cumin seeds
4 cloves garlic
2 tsp garam masala
½ tsp chilli powder
2 tsp sweet paprika
¼ tsp cinnamon powder
½ cup (140g) natural yoghurt

1.5 kg chicken thigh fillets, chopped

80g butter
2 tbsp white vinegar
2 tbsp tomato paste
410 g can tomato purée (N.B. Australian tomato purée is similar to passata, NOT a concentrated tomato as it is in the UK and USA)
¾ cup (180ml) chicken stock
5 cardamom pods, bruised
300 ml cream



Preparation:
Add coriander seeds and cumin seeds and roast for 2 minutes at 100°C on speed 1, then mill for 2 minutes on speed 8. Remove.

Add garlic cloves and chop for 5 seconds on speed 7. Return the milled spices, and add the garam masala, chilli powder, sweet paprika, cinnamon and yoghurt, then combine for 30 seconds on speed 2. Remove and add to a bowl for marinating with the chicken. Refrigerate for 3 hours or overnight.
 
Add butter and melt for 3 minutes at 100°C on speed 1. Add the white vinegar, tomato paste, tomato puree, chicken stock and cardamom pods and combine for 1 minute on speed 3.

Add the chicken and cook for 30 minutes at 100°C on Reverse + Speed Soft.

Add the cream and cook for 1 minute at 100°C on Reverse + Speed Soft.

Serve with basmati or jasmine rice.


Tips/Hints:

It's easy to halve this recipe for a family of four, though think about using the other half of the can of tomato purée for something else later on! This recipe has a lot of liquid but is traditional for nothern India (I believe) with the absence of vegetables. Eaten with naan bread, the extra sauce won't go to waste.

Be sure to remove the cardamom pods as you serve up - it's always me that gets a mouthful of them otherwise   Leave them in there if you're going to let the curry stand in the fridge overnight - it all helps the flavour

I cooked this, then put it in the thermoserver while I steamed the rice in the TMX. I steamed 300g rice, for a family of four and one portion left to freeze (with surplus curry) with 680g water for 16 minutes. I normally prefer to slow cook recipes like this, with 'pieces' of meat in them (after browning it) so I was bothered that the meat would be tough. However, I found that having the curry sit in the thermoserver helped a lot - I tried it straight out of the TMX, then obviously ate it after it had sat in the thermoserver. I also find chicken thighs far better generally that using chicken breast, and a bit cheaper too as a bonus.

No one has tried or reviewed this recipe to date

[judydawn]

Good one Depome, how I love Women's Weekly recipes and this is another recipe for my 'yoghurt' file.

[Thermomixer]

Great work Depome - have to agree on prefering thighs to breasts.  I think that resting is always good for these recipes.

Thanks 

[Amanda]

Looks great!
I have quite a few dishes that I prefer to slow cook so, often, I do all the work in the TM and then tip the lot into a Le Crueset  and slow cook it in the oven.
Seems like the best of both worlds to me!

[cookie1]

I'm rather partial to the WW recipes as I find they always work well for me. thanks for this one.

[judydawn]

Must be our age group Cookie1, I love them too.  It's all in the triple testing of recipes, don't ever recall having a failure.

[Thermomixer]

Think the fact that they all had photos so you had an idea of what is was supposed to look like also helps.  There are not many books that do that - Murdochs do too.

Amanda - I now use 80 or 90 degrees a lot to do more of the slow cooked thing.  Only one dish to wash

[CreamPuff63]

I now use 80 or 90 degrees a lot to do more of the slow cooked thing.  Only one dish to wash

Given this, how long would you cook this for? I'm quite curious, as when a recipe calls to be slow cooked I normally would whip out the pressure cooker.

[Depome]

Well, I never wrote that quote, but I do usually slow-cook things like this, yet found it very acceptable after resting for a while in the thermoserver. I think marinating overnight makes the big difference. Normally I find quick cooked, not-marinated curries very bland, but the flavours are all there with this one, and if you use chicken thighs and cut them into strips, or 2cm cubes you'll find they cook plenty tender enough with the directions that I've given.

[Thermomixer]

I agree about the marinating - even for an hour or so in the fridge makes a difference.

It should be well cooked in the time.  The constant stirring helps reduce the problems of cooking at a higher temp thn normal simmering.

CP63 - I would try for about 40 minutes at 90 degrees and check it.

[CreamPuff63]

thanks heaps, have noted