Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: CreamPuff63 on January 05, 2011, 07:39:18 am
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For Indian food lovers, this recipe is taken from the Thermomix 'Fast and Easy Indian Cooking'
Ingredients:
500g skinless boneless chicken, cut into 2-3cm pieces
100g tikka paste
40g ghee (or butter if you don’t have ghee)
150g onions, peeled and quartered
2 fresh green chillies, tops removed
20g ginger, sliced along the lines on the skin into 2mm “coins”
10g fresh coriander
10g fresh garlic cloves, peeled
2 tsp ground cumin
2 tsp ground coriander
½ tsp tumeric
1 tsp salt
100g water
70g tomato puree
500g single cream
Preparation:
1. Marinate the chicken in the tikka paste, stirring well so it is all evenly coated.
2. Heat the ghee 1 minute/Varoma temperature/Speed 1. Add onions, chillies, ginger, fresh coriander and garlic. Mince 10 seconds/Speed 5.
3. Scrape down the sides and lid of the TM bowl with the spatula. Cook 5 minutes/Varoma temperature/Speed 2/Measuring Cup OFF.
4. Avoiding the blade unit, add dry spices and salt. Cook 3 minutes Varoma temperature/Speed 2/Measuring Cup ON.
5. Add the water. Cook 5 minutes/Varoma temperature/Speed 1.
6. Add chicken, tomato puree and cream. Cook 20 minutes/100C/Speed Spoon/Reverse Blade Direction :-:. Taste and add more salt if necessary.
TIKKA PASTE suitable to freeze - it makes 800g
Ingredients:
40g coriander seeds
40g cumin seeds
10g dried red chillies
50g fresh coriander, washed thoroughly and left to dry on a towel
100g garlic cloves, peeled
100g ginger, sliced in 2mm coins along the lines on the skin
220g olive oil
100g water
100g lemon juice
1 heaped tsp ground tumeric
30g salt
50g dried onions – available in Indian grocery stores
140g tomato puree
1. Weigh coriander seeds, cumin and dired red chillies into TM bowl. Heat 5 minutes/Varoma temperature/Speed 1.
2. Grind 1 minute/Speed 8.
3. Add fresh coriander, garlic, ginger and olive oil to TM bowl. Blend 1 minute/Speed 10. Scrape down the lid and sides of the TM bowl with the spatula.
4. Add remaining ingredients. Cook 40-60 minutes/80C/Speed 2. When the paste is cooked, a lovely red sheen of oil should be starting to show on the surface. Using a sterilized spoon, spoon the paste into sterilized jars, pouring a little more olive oil if necessary to submerge the paste. Cover the jars with sterilized lids and keep in the fridge. Top up with a little more oil after each use so the paste stays submerged under the oil. This helps to preserve it and will keep for 6 weeks this way.
members' comments
em -Mmmm mmmm, this is a favourite in our house. I made the paste up today and made the butter chicken for dinner tonight, my 3yr old ds loves it so much he always has seconds!!
Yvette - This is a favourite in our house too.
ClareN - t was really YUM! much better than the EDC recipe!
Churchill - We had tried the Butter chicken from the EDC previously and it was pretty bland. This recipe was really easy to follow and SENSATIONAL! It will definitely made again... and again... and AGAIN! Thank you for the recipe!
Jacq - I made the tikka paste and this recipe and I completely loved it!! I was a bit worried about the quantity of garlic, but the taste wasn't too strong at all! Another winner!!!
ellie j - everyone loved it and there was enough for seconds !!! And we have enough paste in the freezer for 7 more delicious meals .... So for future reference the paste makes 800g.
ahoney - Yumm, mine was really spicy though! I think I'll have to add less tikka paste next time.
Next time I cut down to only 60 grams of tikka paste and left the chilli out, much better for me 'hotness' wise!
cgonsalv - It was very nice. I don't think I had the right tomato puree - mine was a bit thin, so I just added some tomato paste. Will definitely be making this again.
I am never organised enough to have marinated the chicken in the tikka paste (which I have frozen in 100g lots), so I just throw it in, when I throw in the dry spices. I also don't like the gravy to be 'bitsy' so I puree it before I add the chicken.
I think the recipe is meant to be tomato paste ...
I use about 200 ml of Aldi Organic pasta sauce (it is basically just a tomato puree) - forget about the 100ml of water, 1/2 container of the light cooking cream - significantly less than the recipe, 750g of the chicken and I add a tbsp of sugar and it is perfect for our family.
Carine - we all enjoyed it. I did however tweaked the recipe a little by cutting down the cream to 200ml and adding 200ml of coconut milk. We still ended up with tons of sauce. Need less of it and more chicken next time. I really loved to use the TMX for grinding and roasting spices: fantastic job! Great recipe to prepare ahead! cookie - I'm not sure if it is correct or not but I use tomato paste to make mine.
Debbiebillg - Carine, I always use around 850 gms chicken for this recipe. We freeze the left overs for quick dinners when my DH is on night shift. Reheats really well. If it does turn out a bit too spicy, for little kids, I always pick the chicken out of the curry with only a tiny amount of sauce and then pour some extra cream in their bowls for them. It tames it down heaps for them but you still get a great curry for the adults !
tarasis - made this and despite some bumps (22g short of fresh coriander for Tikka Paste, and no green chillies for Butter Chicken or Fresh Coriander), it cooked up fine, smelt good and was quite tasty. However for both of us it was unexpectedly Too Gawdamn Hot.
Used birdseye chillies so this was the reason.
Stimi - This Butter Chicken with the Home Made Tikka paste is absolutely out-of-this-world. I would definitely recommend you to cook this!
PaulaM - I just made this again, it is so good! I have been using around 400g of tomato passata which is brilliant.
I prefer a more saucy tomatoey style! I wonder whether lamb fillet would work in this sauce? My dinner tonight was divine.
Brumington - This recipe is divine. I used my leftover sauce to mix in with leftover roast dinner and made it into pies. Yummy!
spektor - This was scrumptious. Best Butter chicken I have ever had and the spiciness gave it a good kick that I enjoyed.
Coops - Thank you for a great recipe! I have been on a bit of a search lately for the perfect butter chicken and I think I have found it! The edc one and a few others I have tried have been very lacking, so this is very exciting.
For those who are not chilli fans, or if you have little ones or cooking for others and not sure if they want chillis, I added NO green chillis and only the tiniest amount of dried red chillis to the tikka paste and it's very delicious still. I also doubled the amount of chicken and there is still a huge amount of sauce.
hopefulcook - I made the paste & the butter chicken (with a lot less cream). I think it is hotter than your typical butter chicken dish, however generally I don't like butter chicken because it is too bland. So I am thrilled with this paste and thrilled with the curry too. I chopped the onion etc in TMX and then transferred to a pot on the stove so that I could use thermie to make the biryani rice from the MOM cookbook. Went down a treat with the adults, too spicy for my kids.
Bubbles - I made this last night and it was to die for!! We had guests and everybody had second helpings! Absolutely delicious! I doubled the chicken to I think it was just under 800 g and there was still plenty of sauce left over.
Yvette - I always use 1 kilo of thigh fillets when making the butter chicken, there is still plenty of sauce.
Bubbles - I used 1kg chicken thighs this time, & marinated it in double tikka paste (200g) and yes, like Yvette there was still plenty of sauce. I also added some steamed broccoli & cauliflower which was nice. I think using the thigh fillets was much nicer than the breasts. I love this recipe!
Greyhoundmum - I doubled the chicken and left the other ingredients the same. I did add some steamed potatoes at the end as I like the taste of potatoes in my curries and they go much further. My friends who came last night loved it and they are Indian so must of been ok.
Kusha - It was really yummy and I'll make it again, it was just the right amount of chilli. I used chicken tenderloins, each one cut in half. I swapped 500g cream for 250g Philly light cooking cream (and there was still heaps of sauce) and added a diced medium sweet potato with the chicken to bulk it out a bit. I also added about a cup of frozen peas and cooked for an extra 5 min at the end. We had it served with rice, pappadums and a dollop of natural yoghurt. I loved it but DH didn't seem to appreciate it as much as me.
Because the tikka paste make such a large quantity I am using it for all my curry dishes, red meat, mince and even a small amount in pumpkin soup. It's nice for a lamb curry and you can make the paste with either coconut milk or tomato purée as the base with lots of veggies too. I added a bit of soy sauce to the last one I made.
I do however use my pressure cooker for red meat though... And everything turns out perfect in that...
CC - My family love this recipe too. I double the amount of chicken in the recipe.
Hally - love the tikka paste but the butter chicken isn't what we think butter chicken should be. CP loves the tikka paste with some cream.
Jamberie - Yes, it's a great recipe, easy, yummy and makes lots to feed lots! We usually soak up the left over sauce with the garlic naan and the cumin rice from the Fast & Easy Indian cookbook...yummo!
ajf - it worked a treat!
VieveMS - I made both the Chicken Tikka Paste and Butter Chicken recipes. The finished dish was tasty but definitely spicier than the Butter Chicken we get in Indian restaurants here in Australia. I used about 600 grams of chicken and there was way too much sauce for that amount of chicken. My sauce was also quite runny so I probably should have thickened it a bit before serving. Served with Mock Rice (cauliflower).
Greyhoundmum - To use up some of the sauce and to include veg as I don't like all meat dishes, I add about four potatoes peeled and diced and a handful of frozen peas or green beans. I think the starch in the potatoes thickens the sauce.
Jaydup - I've been making this for a little while & we all love it. Could I safely double the recipe?
Jamberie - I usually double the chicken but there is soooo much sauce, you shouldn't need to double the rest of the ingredients
Kimmyh - Made this for dinner tonight. Very nice.
consumerate - Stuck to the recipe except used coconut cream instead of cow cream. Flavour of the coconut not even noticeable which was surprising. Heat from the chillies was probably somewhere between mild and medium from a curry house. I wouldn't add anymore to it but also wouldn't scrimp on them much either.
Definitely tasty but I think I will halve the cumin in future. Also would like to intensify the coconut - haven't worked out how to do that yet.
jaybel87 - This is great! It tastes just like butter chicken! I used a can of coconut cream and it turned out perfectly!
foodgroupie - I've made this twice now, SO good. It's my fave....
monkeyboyzmum - I made the tikka paste as well. We have frozen it in ziplock bags - thanks for that suggestion.
I increased the chicken to 900g and put it on the stovetop while I used the TM to steam the rice, also wanted more vegetables in the meal so I added cauliflower, pumpkin and peas and lower fat - replaced 400ml of the cream with 400g light coconut milk. It was fabulous - great recipe - thanks for the inspiration.
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Thank you so much for these. We love indian food in this house.
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Mmmm mmmm, this is a favourite in our house. I made the paste up today and made the butter chicken for dinner tonight, my 3yr old ds loves it so much he always has seconds!!
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This is a favourite in our house too, haven't made the tikka paste yet.
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Thanks for this recipe! The Butter Chicken in the EDC is not very flavoursome, so hoping this is a winner!
Going to try it tonight. How long do you marinate the chicken for?
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The recipe doesn't actually say Clare but if you do that step first then go about the business of getting all the other ingredients you need ready, plus there are a few steps to the recipe before you put the chicken in - by then, it is marinated enough in my opinion although guess you could marinate it as long as you like really.
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Yes same as Judy
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Thanks. Thats what I ended up doing and it was really YUM! much better than the EDC recipe!
I was just checking as have seen recipes saying marinate for 3 hours. But I think it was strong and flavour-ey enough :)
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YAY! Thanks CP. :)
I have saved it to my laptop so I don't lose it. I'll be putting it onto my next menu plan - can't wait to try it!
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We had tried the Butter chicken from the EDC previously and it was pretty bland. This recipe was really easy to follow and SENSATIONAL! It will definitely made again... and again... and AGAIN!
Thanyou for the recipe!
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If someone can PM me a photo when they make it, I will add to the recipe above.
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is there any alternative to the dry onion?
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is there any alternative to the dry onion?
I have been at a demo with Janie Turner when she was making the Tikka Paste and she said that dry onion is the best.She has tried it with ordinary onions and it doesn't work well.You could always email her at UK Thermomix
http://www.ukthermomix.com/images/topmidspace.jpg
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Hi CreamPuff63 (have to say I love your name - does the 63 have any significance?)
I am of Indian descent so am very keen to try this recipe. It looks pretty good. I have never come across dry onions before so will have to hunt them out. The only thing that appears to be missing are dried fenugreek leaves ... which adds a very authentic flavour. I love using my pressure cooker for Indian food but I will have to give this recipe a go in the T.
I am having my Varoma demo in a couple of days and the consultant has promised to bring the Indian cookbook so looking forward to a browse, along with learning what else the T can do.
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Yummo will be trying this out this week .. my kids loooove indian food .... :D
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Am making this today :) Do you think I could freeze the tikka paste in 100g lots or does it only make 100ish g ???
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Yes you can freeze it ellie j, that's what I do. It makes quite a lot so that's the best way to store it.
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Thanks judydawn... Looking forward to eating dinner tonight !
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I made the tikka paste and this recipe last weekend and I completely loved it!! I was a bit worried about the quantity of garlic, but the taste wasn't too strong at all! Another winner!!! Everything I have made in the Thermomix so far have been winners. Incredible. I find it hard not to talk about it all day with everybody. If I didn't have a job already I would want to become a consultant. I've only had it for four weeks now, and ever since then I have started to bake fresh bread every day (although not with thermomix but from that brilliant method 'artisan bread in five minutes a day'), grow my own vegetables and herbs. Complete change. :D
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Thanks so much for this...everyone loved it and there was enough for seconds !!! And we have enough paste in the freezer for 7 more delicious meals .... So for future reference the paste makes 800g .. ;D ;D ;D
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When I make the tikka paste I give a jar each to friends who are ardent cooks.They love the paste and I like making it for them. ;D
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Yumm, mine was really spicy though! i think ill have to add less tikka paste next time, I want this for dinner tonight but it's too much work as I have to make a seperate meal for my kids as they can't have dairy :(
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Yumm, mine was really spicy though! i think ill have to add less tikka paste next time, I want this for dinner tonight but it's too much work as I have to make a seperate meal for my kids as they can't have dairy :(
I'm sure Jo(quirkycooking)uses coconut milk instead of cream in the recipe as her family doesn't eat dairy.I think I read it on her blog,I can't find the thread on here.
http://quirkycooking.blogspot.com/
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Yep - Ghee removes the milk solids from butter and you can use coconut milk instead of milk - tada!
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We just had this for dinner. It was very nice. I don't think I had the right tomato puree - mine was a bit thin, so I just added some tomato paste. Will definitely be making this again.
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I'm not sure if it is correct or not but I use tomato paste to make mine.
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I cut down to only 60 grams of tikka paste and left the chilli out, much better for me 'hotness' wise!
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Just had this for dinner again tonight. I am never organised enough to have marinated the chicken in the tikka paste (which I have frozen in 100g lots), so I just throw it in, when I throw in the dry spices. I also don't like the gravy to be 'bitsy' so I puree it before I add the chicken.
I think the recipe is meant to be tomato paste ...
I use about 200 ml of Aldi Organic pasta sauce (it is basically just a tomato puree) - forget about the 100ml of water, 1/2 container of the light cooking cream - significantly less than the recipe, 750g of the chicken and I add a tbsp of sugar and it is perfect for our family.
I tried the cummin and onion naan from the Indian Cookbook - but I just could not get it to rise. I am not sure if it is just too cold in Melbourne or if my yeast is stuffed. I cooked them in my pizza maker and they were still okay.
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This was our first main cooked in the TMX and we (hubby,2 sons and i) all enjoyed it. I did however tweaked the recipe a little by cutting down the cream to 200ml and adding 200ml of coconut milk. We still ended up with tons of sauce. Need less of it and more chicken next time. I really loved to use the TMX for grinding and roasting spices: fantastic job!
Great recipe to prepare ahead! Thanks :)
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Carine, I always use around 850gr chicken for this recipe. We freeze the left overs for quick dinners when my DH is on night shift. Reheats really well.
I have made naan bread but for my cheats version, we go to the Indian grocery store and in the freezer section they sell Parathas / Roti. They're ready rolled, and frozen uncooked. To cook you just put them in a non-stick frypan and cook both sides ( the more you pat it with a spatula, the more it puffs up). My kids go berko for the bread (and us lol). Because you are actually cooking and not reheating, it's just like what you get in an Indian restaurant. It costs us about $10-$12 for a pack of about 30. They're quite big too. It's nice to make the bread yourself, but for that price, ahhhh the effort isn't justified. And afterall, we don't buy Indian takeaway anymore lol. Ohhh and Cookie, I always use tomato paste too. (I make this at least once a week).
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Debbiebillg, no indian store closeby for us but i make naan in the bread-maker. Will have to try in the TMX now!
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Quick Q: are dried onions the same as fried onions, the sort of things you get on hotdogs? And sometimes get on top of egg fried rice?
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I don't think so, it's diced dehydrated onion. Oops I thought I was on fosm page,sorry tarasis ignore me!
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Quick Q: are dried onions the same as fried onions, the sort of things you get on hotdogs? And sometimes get on top of egg fried rice?
I just use dehydrated onions from a packet like this Rob
http://www.whitworths.co.uk/our_products/whitworths/stuffing_and_dried_vegetables/dried_onions/
If you can't get any, I have a spare packet in the cupboard that I can post to you. ;D
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Thanks Denise for the kind offer, assuming I can drag the kids in I will look today in our Asian store and see if they have any. Another Asian store only had the fried kind.
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I used the fried dried onions Rob. Bought a huge packet from an Indian store.
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Thanks Judy. I tried with the fried onions.
Well went ahead and made this, this evening as a surprise for the missus (she's often not back to 9pm so we don't often eat together). Despite some bumps (22g short of fresh coriander for Tikka Paste, and no green chillies for Butter Chicken or Fresh Coriander), it cooked up fine, smelt good and was quite tasty.
However for both of us it was unexpectedly Too Gawdamn Hot. Once the missus have finished her few bits of chicken (with Rice) she had to stop as she couldn't cope with them burny feeling in her mouth. She thought it tasted great but couldn't cope, she thinks with the chillies in the Tikka paste (indeed we used to find the Chicken in yoghurt could be a bit much but then started leaving the chillies out of that and it's been perfect - though we've had Chillies in the Crispy Chilli Beef sauce without issue).
I'm still working through my plate as I type, my palate has mostly adjusted but not sure now what to do with the rest. I have no clue how to make it rescue able for her.
Wish I'd gone with my other plan and made Honey & Soy Chicken (http://www.forumthermomix.com/index.php?topic=6371.0) after the Tikka Paste :'(
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What type of chillies did you use Tarasis? Butter chicken is meant to be one of the milder curries...
Try adding some coconut milk to your leftover curry to make it milder. You could also make a lassi to have with it, alternatively wash it down with a beer or too ;)
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id make more sauce to add to it minus the chilli of course or just like carine said and add some more coconut milk to mild it down a bit.. and butter chicken shouldnt be hot especially to the point of burning your mouth out....what sort of chillis did you use...bird eye chillis..tiny tiny red ones???? pity you made the effort for your wife and it wasnt what you both expected...maybe as a rule you should leave out chillis in recipes until you find which ones you want to add them to and which ones you dont...its easier to add in than be stuck xith a dish you cant eat ;D
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What type of chillies did you use Tarasis? Butter chicken is meant to be one of the milder curries...
Try adding some coconut milk to your leftover curry to make it milder. You could also make a lassi to have with it, alternatively wash it down with a beer or too ;)
Only dried ones available "premium quality dried Kenyan Bird's Eye Chillies". Wondering if I somehow intensified the Tikka Paste strength as the initial step (heating cumin & corriander seeds + dried red chillies) ended up with a few minutes extra. Would that do that? Certainly my Tikka Paste is not the lovely red shown on page 18, it looks much browner and thicker. Certainly the curry was off from being mild; tempted to try the Tikka paste again without the dried red chillies.
Too many variables ATM.
Will try the coconut milk suggestion when I defrost the rest, it's currently freezing. Beer not an option, neither of us likes the stuff :)
id make more sauce to add to it minus the chilli of course or just like carine said and add some more coconut milk to mild it down a bit.. and butter chicken shouldnt be hot especially to the point of burning your mouth out....what sort of chillis did you use...bird eye chillis..tiny tiny red ones???? pity you made the effort for your wife and it wasnt what you both expected...maybe as a rule you should leave out chillis in recipes until you find which ones you want to add them to and which ones you dont...its easier to add in than be stuck xith a dish you cant eat ;D
Yes, are Bird's Eye chillies particularly bad ones? Seriously tempted to try the Tikka paste again (now damnit - oh to have 24 hour supermarkets again!) without the chillies to find out if that was it, otherwise the paste we have currently isn't so useful (and can't currently freeze it due to lack of pots)
[edit] Ah I see they are indeed very very hot (http://www.bbc.co.uk/food/birds-eye_chillies) - bugger.
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Yes that would be it, the wrong type of chillies Rob. Yikes, it must have been rip-roaring hot :o I use dried Kashmiri Chilly Stemless Capsicum Annum from the Indian store.
Perhaps you could put a teaspoon or more of your very hot tikka paste into any curry you make just to give it a bit of flavour/little kick - going to take you some time to use it all up if you made the full quantity. The next lot of dried chillies you buy, have a chat to the store owner to ensure you are buying a mild chilli.
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Sadly I did ask and those were the only ones they had. I'll see what I can find in an Indian /Asian shop up in Hamburg at the weekend when I'm there. 10 hours later and my tongue is still tingling and inside feels off :/
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Poor you. I'm a chicken and when I make the Tikka paste I only use ½ the quantity of chillies.
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Would the paste work without the Chillies? Or _maybe_ like 1-2g of the birds eye chillies? Though at the rate it will take a while to get through the remaining 90g of them :)
Poor you. I'm a chicken and when I make the Tikka paste I only use ½ the quantity of chillies.
Heh sensible approach! With everyone mentioning it was yummy and no mention of hot I didn't even think to be a chicken.
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oh rob yes definately the chillis...they are very hot chillis...i would only use one without the seeds if that or try to find some milder chillis..the bigger green ones are usually a very mild spice level or even bigger red ones but not the small birds eye ones they are very hot
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Rob - if you can't get hold of milder chillis over there, just let me know and I can pop some in the post for you. The tikka paste really needs milder chillis so you can appreciate the taste of all the other spices.
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rob what about sambal oelek (chilli paste) ..maybe you can buy that in the supermarkert...here we have an international section of foreign foods and spices etc and also a forieign fruit and veg in thre fresh produce section.... you could always substitute a teaspoon or to taste some paste if you have trouble finding chillis??? or just a tiny bit of cayenne pepper or something else to add a little spice but not too much...there are always substitutes...some speciatlity shops also sell chillis in jars or cans usually from either spain or mexico...just an option when you dont live in a country or a city big enough to cater for items that arent that known or popular in the majority of europe....anything for curries or chilli etc arent easy to get hold of in France because the locals dont in general like anything spicy....a mild would be spicy for most froggies i know... once i made gucacamole and they found it too spicy..wasnt at all but I have learnt to tone everything down alot as DH and I love spice..anyway hope you find an alternative :)
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Maybe you could use it for the chicken tikka masala that is with a fair amount of yoghurt?
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This Butter Chicken with the Home Made Tikka paste is absolutely out-of-this-world. I would definately recommend you to cook this! ;D
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Hi Stimi, I take it that you really enjoyed this recipe. Hi and welcome to the forum with your first posting. Why not pop over to the Welcome section and introduce yourself so that we can all say hello.
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Hi guys. Does the chicken stay chunky in this recipe or does it shred up fairly finely?? I'd love to see a photo of it if anyone has one?
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It should be chunky Lisa but sorry, no photo here.
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Hi guys. Does the chicken stay chunky in this recipe or does it shred up fairly finely?? I'd love to see a photo of it if anyone has one?
I have made this quite often Lisa and the chicken has never shredded.Afraid no photo. :)
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Ok, thanks Judy and Cornish Cream. I'll try it this week. I made a chicken dish last night and the chicken shredded and was quite bitsy. I must have had speed up to high while in reverse. Love butter chicken so will try this and take a photo :)
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i have found that no matter the recipe the diced chicken should be added only in hte last 8 mins max or it will end up shredded unless there is alot of liquid in the bowl...so now no matter hte recipe i just continue as the recpe states andadd the chicken in the last 7 to 8 mins of cooking..no more shredded chicken ;D
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I never add the chicken to the Thermomix, always use a pot on the stove. The Tikka paste is gorgeous. I made a Tikka Fish Curry tonight and it was divine. I added sour cream and lemon juice as I didn't have any yoghurt.
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Excellent. Thanks meganjane and Frozzie for the tips
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Part 1 done. Tikka Paste Made. Thought I would upload a photo of the paste. I thought it would have been a little redder. I tried it and its nice and spicey! I have put it in 150g batches and plan to freeze them and pull them out when I need them. I know the recipe says only 100g of tikka paste for the butter chicken but i always like to add a little extra :)
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Lucky me.. Lisa brought round some of this paste yesterday & i made a variation to the chicken tikka with it last night... I added some Greek Yoghurt to the paste to make a marinade then cooked the chicken strips in the Varoma..
It was so delicious that I made myself extra sauce (with the yoghurt & paste again) & warmed this threw before drizzling it onto of the marinated chicken & rice...
I served it with rice with brocolli & carrots but i think Bok Choy would have gone down a treat with this dish.. & maybe a pappadum or 2.. :)
YUMMO - THANKS LISA!!! ;D ;D ;D ;D ;D
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Nice to see you sharing the
tikka paste love around Lisa.
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My brother can't eat chillies but loves indian food. So I make up the Tikka paste and curry powder without the chillies. Still tastes great without the heat.
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Just a (dumb) question - for tomato puree do you use tomato paste? or tinned crushed tomatoes? I just got this book for christmas and loads of the recipes use tomato puree - I want to make sure I am using the right thing.
Cheers
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Welcome to the forum shan _k. I don't know about anyone else but I use tomato paste. It's readily available.
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Recipes that state a small quantity of tomato puree annoy me - why would you open a whole jar/can of tomato puree for just a few tablespoons? Don't know how many times I have had to freeze the rest of it - so much easier to use a small quantity of tomato paste then puree. Do you dilute the paste Cookie?
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Judy, you'll probably find that in UK recipes, tomato puree is actually the tomato paste that we know here. :)
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Marking this one for future reference as I am not near my normal computer and can't print it off yet, sounds delicious :)
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Thanks Cookie - I had hoped it would be paste, just making sure it wouldn't be too rich
Cheers
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I don't know where the recipes come from Julie but from now on, it will be tomato paste in my recipes.
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No Judy I don't dilute it at all. I just have to remember to make something to use the rest of the tomato paste up before it goes mouldy in the fridge.
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I always buy tomato paste in a jar. Once opened I store in the fridge upside down. Never goes mouldy this way.
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Cookie, I had the same problem so I now buy these sachets. There's 4 in a box, each holding 50g (about 2 tbs) which is the norm for most recipes. :)
(http://leggos.com.au/~/media/Images/Brands/Leggos/Products/02181jpg.ashx?mw=280&mh=280)
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After I've opened a jar, I spread mine out over clingwrap, wrap it like a parcel, freeze it and just cut bits off as I need it. Tried the ice-cube tray method but too messy and time consuming.
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Judy, that's brilliant! I would never have thought of that and I am always throwing out half full jars of tomato paste.
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So was I Moo2 until I thought of doing this.
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I have always used tomato purée and the vacuum sealed the rest in 70/80g quantities for future butter chicken quantities.
As for tomato paste I either do the upside down jar thing or lay baking paper on a chopping board, spoon blobs onto it, put it in the feezer and then put the blobs into a snap lock bag. Great for adding to bolognaise sauces etc. :)
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Another really good idea Meagan. Now I have no excuse for throwing out tomato paste ever again.
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Clearly I need a bigger freezer! I'd love to be able to do some of the things i'm learning on here. There is just not enough room :(
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yes the the upside down jar thing really works ;D
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I just made this again tonight, it is so good! I have been using around 400g of tomato passata which is brilliant.
I prefer a more saucy tomatoey style!
I just use the rest of the jar within the week to make bolognese or something similar.
I wonder whether lamb fillet would work in this sauce?
My dinner tonight was divine :)
Oh and by the way, if you top up your tomato paste with a layer of olive oil it won't go mouldy!
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This recipe is divine. I made the paste and curry today. I love spicy foods and this was plenty spicy for me but I'm glad I didn't try it on the kids! Next time I make it I think I'm going to leave the chillies out in the curry. I also think there is a lot of sauce so I'll add more chicken and thinking of adding some frozen peas or potatoes. Not sure how and when the potatoes and peas will be added but being new to this machine and this being the first main meal I've made with it I'll leave experiments for later! I know this will then not be a traditional butter chicken but never mind! ;)
I have enough paste for many more curries and we have butter chicken made and frozen for four more meals. Fantastic!
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This was scrumptious. Best Butter chicken I have ever had, and the spiciness gave it a good kick that I enjoyed.
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I just made the paste. I would like to make the chicken tikka masala rather than butter chicken, but have lent my Indian book to a friend. Any chance someone could PM me the recipe please?
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Like you hopefulcook, I too have lent mine out so cannot help you out on this one.
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ok, will PM to you
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Just beat me to it, CP!! :D
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Thank you for a great recipe! I have been on a bit of a search lately for the perfect butter chicken and I think I have found it! The edc one and a few others I have tried have been very lacking, so this is very exciting :)
FYI for those who are not chilli fans, or if you have little ones or cooking for others and not sure if they want chillis, I added NO green chillis and only the trendiest amount of dried red chillis to the tikka paste and it's very delicious still. I also doubled the amont of chicken and there is still a huge amount of sauce .
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Thanks Coops. This is great advice for me.
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Well I made the paste as prescribed. I have made both a plain chicken tikka and then tonight I made the butter chicken (with a lot less cream). I think it is hotter than your typical butter chicken dish, however generally I don't like butter chicken because it is too bland. So I am thrilled with this paste, and thrilled with the curry too. I chopped the onion etc in TMX and then transferred to a pot on the stove so that I could use thermie to make the biryani rice from the MOM cookbook. Went down a treat with the adults, too spicy for my kids.
Has anyone come up with a better Roganjosh paste than the one from the Indian cookbook? That was not a paste as such, more the spices blended together (so none for another time...) but it was also a bit thin. That's why I love this tikka recipe, it is a real thick paste that gives the dish great body and depth of flavour. So please... Any Roganjosh help would be appreciated. I want to get to Indian banquet status!!!
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Oh Yum! Indian food is a fav here. I'll be trying this!
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I made this yesterday but didn't have the full quanitity of garlic or coriander but enough. Used it to make Quirky Jo's Sesame Salmon & Veges in Creamy Tikka Sauce. A yummy and healthy recipe.
Does anyone know if I can freeze it as is in a plastic rectangular container as shown? Is the extra oil needed only when storing in fridge?
(http://i1185.photobucket.com/albums/z359/Fotographies/P1030364.jpg)
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Well finally got around to making some butter chicken using the tikka paste I made the other day. I had quite a few stuffups though so not as good as it could've been. How many mistakes can one make with quanities of ingredients :-))
I really need to make this properly one day and it also doesn't help with the weight loss challenge.
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I freeze mine in 100g lots in ziplock bags, no extra oil Tasty.
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Thanks Judy - that's what I ended up doing with the rest anyway.
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I made this last night and it was to die for!! We had guests and everybody had second helpings! Absolutely delicious! I doubled the chicken to I think it was just under 800 g and there was still plenty of sauce left over.
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I always use 1 kilo of thigh fillets when making the butter chicken, there is still plenty of sauce
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I am going to make this again on the weekend, I will use 1 kg like you suggested Yvette.
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Good luck Bubbles :)
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I used 1kg chicken thighs this time, & marinated it in double tikka paste (200g) and yes, like Yvette there was still plenty of sauce. I also added some steamed broccoli & cauliflower which was nice. I think using the thigh fillets was much nicer than the breasts. I love this recipe!
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Glad it was nice Bubbles I always use thighs with any chicken recipe (like butter chicken) as they don't dry out and are nice and tasty and I usually always use 1 kilo
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Hi Dumb question coming up. Yvette and Bubbles say they use 1 kg of chicken. I have done this one before and love it but tonight I am cooking for friends so I want to use more chicken 1 kg would be ideal..
If you double the chicken, do you double all the other ingredients? Ouch that sounds so dumb as I type it!!! I am hoping some of you who are online will be able to answer this as I am going to get cooking soon.
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You have probably already made it but you just increase the chicken not the other ingredients
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Great thank you 😄
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Thanks Meagan, sorry I wasn't online to help Greyhoundmum, with any recipe if I use I kilo of chicken I don't double the other ingredients just the chicken, but don't use anymore than 1 kilo or it will be too much for the TM
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Hi Yvette. I took a punt and left the other ingredients the same. I did add some steamed potatoes at the end as I like the taste of potatoes in my curries and they go much further. My friends who came last night loved it and they are Indian so must of been ok.😄
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That's great Greyhoundmum, you should try (if you haven't already) the fast chicken curry in the EDC book, it has potatoes in it and yummy :)
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Well done GHM, that is great you were able to impress your Indian friends :)
I did double the tikka paste for marinating last time, but only because I had spare in the freezer. I don't think it was necessary though, and will just use the 100g next time. Did you still have plenty of sauce? I did!
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I made this paste last night, the lounge room smelt like an Indian restaurant (yum) and have my chicken marinating in it now... will cook at lunch time and then let sit in the fridge ready for dinner, I can't wait. After reading through the posts I hope it isn't too hot... I haven't tasted it yet ... I used the dried large chillies however (not the small hot birdseyes) so hopefully all will be fine. Appreciate the hints about the 'loads of sauce'. Although I only have 850g of chicken I will bulk it out with veggies like sweet potato, green beans and peas - might reduce the cream a bit as 500g seems like heaps... but will play that by ear.
I love having all the paste in the freezer for quick future meals. Making the bulk amount last night was fairly easy but peeling the garlic was fiddly and the most time consuming. I think it will be worth it though and will be so much better than pre-packaged curry.
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It was really yummy and I'll make it again, it was just the right amount of chilli. I used chicken tenderloins, each one cut in half. I swapped 500g cream for 250g Philly light cooking cream (and there was still heaps of sauce) and added a diced medium sweet potato with the chicken to bulk it out a bit. I also added about a cup of frozen peas and cooked for an extra 5 min at the end. We had it served with rice, pappadums and a dollop of natural yoghurt. I loved it but DH didn't seem to appreciate it as much as me... he said it wasn't much different to the other curries I've made from satchets... Darn
(http://img.tapatalk.com/d/12/09/05/nype9aqy.jpg)
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My family love this recipe too Kulsha.I double the amount of chicken in the recipe. ;)
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Thank you so much for typing these up! I'm in the process of adding my favorite curries to Paprika and typing up the whole indian cookbook is, er… tedious... I have an improvised iPad stand above my countertop and it works great.
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Hi Lemongrass, I do the same and use my iPad/paprika for my recipes too. Lots of work to get them in there but worth it to get your own database of recipes to refer to. What do you mean by an improvised iPad stand?
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It's actually an Ikea Grundtal drying rack, perfect size for landscape mode!
A bit like this one http://www.ikea.com/au/en/catalog/products/00213836/ but smaller
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Lots of work to get them in there but worth it to get your own database of recipes to refer to.
Hi Kulsha,
Typing up recipes just became MUCH easier! I found an app called "SmartScan OCR" and it works wonders! I just take a picture of the recipe through the app and then email it to myself, then copy / paste / add pictures and tweaks to Paprika. What a time saver!
http://itunes.apple.com/us/app/smartscan+ocr-text-reader/id531288096?mt=8 (http://itunes.apple.com/us/app/smartscan+ocr-text-reader/id531288096?mt=8)
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Thanks lemongrass. I'm going to give this a go!
This will be handy for my business receipts too so it can be a business expense ;)
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Must try this as the grandchildren all love butter chicken so when we cook curries this one will please them :)
Is this from the Indian cookbook?
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Yes it is MF. It is far better than the EDC recipe.
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Thanks JD will cook this on my next family curry night as it's one the young ones will like and I have the Indian cookbook. ;D
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If it does turn out a bit too spicy, for little kids, I always pick the chicken out of the curry with only a tiny amount of sauce and then pour some extra cream in their bowls for them. It tames it down heaps for them but you still get a great curry for the adults !
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Great suggestion Debbiebillg thanks :)
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MF, love the tika paste, but the butter chicken isnt what we think butter chicken should be. CP loves the tika paste with some cream.
H :)
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Thanks for that Hally ;D
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I am making this tonight with double amount of chicken as family always want seconds. Can anyone suggest how much I should increase the cooking time? I am using free range breasts. Thanks.
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Hope it's not too late GHM, I've doubled the chicken a couple of times when I've made this and not changed the cooking time at all...but I do make sure to check it just in case!
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Thanks Jamberie, yes it still cooks in the same time so that is easy and there is still plenty of sauce.
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Yes, it's a great recipe, easy, yummy and makes lots to feed lots! We usually soak up the left over sauce with the garlic naan and the cumin rice from the Fast & Easy Indian cookbook...yummo!
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I am making this tonight with double amount of chicken as family always want seconds. Can anyone suggest how much I should increase the cooking time? I am using free range breasts. Thanks.
Hi GHM. The general rule of thumb for doubling or halving TMX recipes is to adjust the cooking time by 20%. HTH.
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I also use 1 kilo of chicken thighs and cook for the same time :)
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As I'm new to being a thermo owner, please could you tell me do you use the butterfly when making the butter chicken??
Also is 100g tikka paste too much??
Can someone please confirm that if I've today made the tikka paste to marinate overnight do I then need to add all the similar ingredients tomorrow when cooking the curry. I need to add ginger, coriander, garlic, cumin, coriander, turmeric and all this is already in the paste I made today. I'm going off the receipe in the Indian cookbook. Could someone please clarify quickly as I'm very confused now???? Thank you
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As I'm new to being a thermo owner, please could you tell me do you use the butterfly when making the butter chicken??
Also is 100g tikka paste too much??
Can someone please confirm that if I've today made the tikka paste to marinate overnight do I then need to add all the similar ingredients tomorrow when cooking the curry. I need to add ginger, coriander, garlic, cumin, coriander, turmeric and all this is already in the paste I made today. I'm going off the receipe in the Indian cookbook. Could someone please clarify quickly as I'm very confused now???? Thank you
Hi AJF.
no butterfly needed for this recipe.
100g of Tikka paste isn't too much, ESP spread over 500g of chicken. I often use that amount with just a breast for making chicken for a sandwich :)
Yeah you add the ingredients again, you don't need to let it marinate overnight if you don't want too but it will enhance the flavor.
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Hi ajf, welcome to the forum with your first posting. I haven't used my Indian cookbook for ages, in fact my DD has it at the moment. I do remember when making the tikka paste that I bagged it up for the freezer in 100g lots. You soak the chicken in the tikka paste and yes, you do then add those extra ingredients again.
As a newcomer you may not be aware of a review section on this forum. Have a read of all the reviews (http://www.forumthermomix.com/index.php?topic=2734.0) of this recipe and you will see that it is not as hot as you think. We don't like really hot, spicy food in this house but we loved it.
When you have time, why not pop over to the Introduce Yourself thread on the home page and tell us a bit about yourself so that we can formally welcome you to the forum.
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Thanks for the clarification, it worked a treat!
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this is one of my favorite dinners, but I have discovered that it is not such a good idea to make the paste and then the dinner a the same time. It's gone 7 pm and we don't have dinner anywhere nearly ready and they are getting cranky!!! Next time I will pre cook the paste for a quicker mid week meal!
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Do you think this would work with commercial tikka paste if I haven't got time to make the full version? Is it ok to use chicken breast or is thigh better?
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Yes you can use purchased tikka paste, it won't taste as good as home made but it will do the job TAT. I daresay people have used both thigh fillets and breast fillets (one even used tenderloins) but I'm a thigh person myself.
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Thanks Judy, I think I'm going to try this out on friends tomorrow, so won't have time to make my own paste! But I'll definitely give it a go, watch this space!
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I use the bought tikka paste and use chicken thighs
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I made both the Chicken Tikka Paste and Butter Chicken recipes tonight. The finished dish was tasty but definitely spicier than the Butter Chicken we get in Indian restaurants here in Australia. I used about 600 grams of chicken and there was way too much sauce for that amount of chicken. My sauce was also quite runny so I probably should have thickened it a bit before serving.
Here is a photo of the finished dish served with Mock Rice (http://www.superkitchenmachine.com/2012/15926/mock-rice-thermomix-recipes.html) (cauliflower).
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A lot of the recipes in the books seem to have a lot of sauce Vieve. I just strain some out and freeze it for another day, leaving just the amount in that suits my taste.
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I like that idea Judy, I normally just serve it and people soak it up with naan etc, but I like that your way is more like two meals out of one. Do you then reheat the sauce in the TMX and allow the meat to cook through as the original recipe states?
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Jamberie, I usually just use my frozen gravies to make a quick meal similar to Baf's all in one chicken dish. I steam the chicken and cook vegies at the same time then heat the gravy and pour over it.
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Ahh! Thanks for the tip, I'll be doing that in the future!
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Very clever idea JD. Will be doing the same thank you.
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Definitely some good tips there JD. Thanks!
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A great idea to save the sauce Judy. I made this for dinner tonight. We fed two adults and two children, have enough for leftovers for another meal and then a box of sauce too. I only used 250g cream. This was one of my first meals in the TMX and as I made it this time throwing the ingredients in I look back and laugh at how specific I was with my measurements back then! I also don't add any chillis in the actual curry and it's plenty spicy enough for us (the kids are only 2 and 4 though). I add a bit more cream to theirs at the end and mix it in with loads of rice. They love it. Had it with flat bread/roti/wrap from the recipe community. Love it!
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Agreed, clever idea JD. Mind the sauce is the best bit, the naan is there to aid sauce consumption :)
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To use up some of the sauce and to include veg as I don't like all meat dishes, I add about four potatoes peeled and diced and a handful of frozen peas or green beans. I think the starch in the potatoes thickens the sauce.
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Great idea, I have chicken out for dinner tonight, and tikka paste made in the freezer
Thanks,, :)
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as anyone tried this with diced lamb instead of chicken?
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Yes because the tikka paste make such a large quantity I am using it for all my curry dishes, red meat, mince and even a small amount in pumpkin soup. It's nice for a lamb curry and you can make the paste with either coconut milk or tomato purée as the base with lots of veggies too. I added a bit of soy sauce to the last one I made.
I do however use my pressure cooker for red meat though... And everything turns out perfect in that...
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I used my leftover sauce to mix in with leftover roast dinner and made it into pies. Yummy!
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Brumington that sounds like a fantastic use for the sauce.
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We never have left over sauce they love it, but I do use 1 kilo of chicken thighs.
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having this again tonight for dinner
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Made this the other day...it was the first meal my TMX made whilst "on holiday". I made the Tikka Paste before hand and put into a sterilized jar. I also measured the right amount of spices and put them in a zip-lock bag for easy transportation. Then when we arrived at our destination, I onlly needed to buy a few ingredients and we had a yummy, gluten-free dinner on the table very quickly :)
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Great way to do it all.
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Hi. I've been making this for a little while & we all love it. My question is: could I safely double the recipe? If so, would I need to adjust the cooking time/s? That way I could freeze 1/2 for a meal another night.
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Yes Jaydup double the amount!
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I usually double the chicken but there is soooo much sauce, you shouldn't need to double the rest of the ingredients :)
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You only need to double the chicken I use 1kg
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Thanks lqdies...making it again tonight
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Marking to make this.
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Made this for dinner tonight. Very nice.
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Have had my first attempt at making the tikka paste tonight. The smell of curry certainly permeates throught the abode. Initial thoughts are that perhaps it is a bit heavy on the cumin. Will make butter chicken tomorrow and see how it goes. With so many positive reviews I reckon it'll probably be pretty good. Might go lightly with the additional cumin.
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Didn't go lightly with the cumin. Stuck to the recipe except used coconut cream instead of cow cream. Flavour of the coconut not even noticeable which was surprising. Heat from the chillies was probably somewhere between mild and medium fom a curry house. I wouldn't add anymore to it but also wouldn't scrimp on them much either.
Definitely tasty but I think I will halve the cumin in future. Also would like to intensify the coconut - haven't worked out how to do that yet.
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This is great! It tastes just like butter chicken! I used a can of coconut cream and it turned out perfectly!
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I've made this twice now, SO good :) It's my fave....
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I can never decide whether I prefer the Butter Chicken or the Chicken in Yoghurt. They are basically identical (one cream & tikka paste, one yoghurt and no paste) but both yummy scrummy.
However it's been a while since I made either and I'm not sure which I'm going to make today :)
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Sounds like a hard decision Tarasis.
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Sounds like a hard decision Tarasis.
Heh, it is when you haven't made your mind up and your guest for dinner is arriving in an hour :)
Wen't with Chicken in Yoghurt in the end, but I had also bought the cream so I could do the Butter chicken instead.
Thinking about it, has anyone tried doing the Chicken in Yoghurt with the Tikka paste?
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We intended to have this with store bought tikka paste last night but at 5pm I could not find it so I made the tikka paste as well. We have frozen it in ziplock bags - thanks for that suggestion.
I increased the chicken to 900g and put it on the stovetop while I used the TM to steam the rice, also wanted more vegetables in the meal so I added cauliflower, pumpkin and peas and lower fat - replaced 400ml of the cream with 400g light coconut milk. It was fabulous - great recipe - thanks for the inspiration ;D
If you are still after photographs mine are here
http://instagram.com/p/i-4d8IpQT6/
http://instagram.com/p/i_YS3gJQQy/
http://instagram.com/p/i_Yyb9pQRR/
Also if anyone has links for other recipes using the paste - can you please post them here? TIA
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Salmon Tikka (http://www.forumthermomix.com/index.php?topic=65.0)