Thermomix Chicken Tikka Masala

INGREDIENTS
6 portion(s)

Chicken tikka

• 800 g boneless skinless chicken thighs, cut into cubes (3 cm)
• 1 tsp Kashmiri chilli powder
• 1/4 tsp ground turmeric
• 1 tsp salt
• 1/4 tsp ground cinnamon
• 1 tsp Ground Coriander
• 2 tsp garam masala
• 1 tbsp brown sugar
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 tbsp tomato paste
• 100 g natural yoghurt
  Masala
• 40 g Ghee
• 3brown onions, cut into quarters
• 2 tsp ginger paste
• 1 tsp garlic paste
• 6 cardamom pods (green)
• 1 tsp Fenugreek seeds
• Red cabbage
• Vietnamese mint
• coriander
• 1 carrot
• cashew nuts
• Greek Yoghurt
• raspberries

METHOD

Chicken tikka

1. Place a bowl onto mixing bowl lid and weigh chicken into it. Set bowl aside.
2. Place all remaining Chicken tikka ingredients into mixing bowl and blend 10 sec/speed 9 or until a smooth paste.
3. Transfer into bowl with chicken and stir well to coat.
4. Cover with plastic wrap and place into refrigerator to marinate for a minimum of 20 minutes or overnight.
5. Clean and dry mixing bowl.

Masala

1. Place ghee into mixing bowl and heat 3 min/Varoma/speed 1.
2. Add onion, ginger paste and garlic paste and chop 3 sec/speed 7.
3. Scrape down sides of mixing bowl with spatula and cook 10 min/100°C/speed 1.
4. Add cardamom pods, fenugreek seeds, turmeric, chilli powder (optional), cream and reserved chicken with marinade and cook 4 min/100°C/Counter-clockwise operation/speed Gentle stir setting.
5. Add tomato paste, sugar, salt and pepper and cook 15-20 min/90°C/Counter-clockwise operation speed 1, without measuring cup, until sauce has thickened and chicken is cooked through.
6. Transfer into a serving bowl. Garnish with coriander and serve warm.

**as seen on www.recipecommunity.com.au