Skinnymixers’ Butter chicken
Course
Main
Servings
Prep Time
6
people
30
min
Cook Time
30
min
Servings
Prep Time
6
people
30
min
Cook Time
30
min
Ingredients
Marianade
15
g
apple cider vinegar
1/2
tsp
chilli powder
1
tsp
garam masala
pepper-free
1
clove
garlic
peeled
10
g
ginger
coins
Tomato paste
30
g
apple cider vinegar
2
clove
garlic
10
g
ginger
coins
400
g
tinned chopped tomatoes
100
g
tomato paste
Gravy
150
g
raw cashews
1.1
kg
chicken breast
cubed (orignal recipe has 700g but CC can handle more)
200
g
brown onion
peeled and quatered
125
g
butter
cubed
5
pods
cardamon
1
stick
cinnamon
3
whole
cloves
1
tsp
cumin
1
tsp
smoked paprika
1
star anise
1
tsp
garam masala
pepper-free
2
tsp
salt
300
g
cream
50
g
honey
1
handful
fresh coriander
chopped
Instructions
Insert crushing blade
Add nuts
Speed 12 / 1 min / stopper maxi. Repeat 20 sec at a time until you achieve desired consistency
Set ground nuts aside
Change to ultrablade
Add marinade ingredients
Pulse / 10 sec / stopper maxi. Scrape down and repeat until you achieve finely mixed paste
In a separate bowl add chicken and stir through the marinade paste, set aside
Add tomato paste ingredients to the bowl
Pulse / 15 sec / stopper maxi. Scrape down and repeat, then set aside
Add onions
Speed 10 / 10 sec / stopper maxi. Scrape down and repeat
Change to mixer blade
Add 60g butter
Dessert / 10 min / stopper maxi
Add remaining butter, cardamom, cinnamon, cloves, cumin, paprika, and star anise to bowl
Speed 3 / 95C / 5 min / stopper maxi
Add tomato paste mixture, garam masala and salt
Slow cook P1 / stopper maxi
Add chicken
Slow cook P3 / stopper maxi, pausing after 15 mins
Add cashew meal, cream and honey
Resume program
Add the end of the program, remove stopper, add coriander and return stopper
Allow to automatically continue to keep warm / 10 mins