So quick and easy in the Thermie, this lovely butter chicken recipe is full of flavour and goodness.

  • 450g chicken breast, cubed
  • 1 onion
  • 1 garlic clove
  • 3 tsp. low fat or light butter (or use Fun with my Thermie’s homemade Ghee)
  • 1 tsp. size piece of fresh peeled ginger
  • 1 tsp. corn flour
  • ½ tsp. each chilli powder, garam masala, cinnamon, turmeric and black pepper
  • Pinch of salt
  • 2 tbsp. tomato puree
  • 150g mushrooms
  • 200ml warm water
  • 125g low fat plain yoghurt

Method of Preparation:
1. Blitz your ginger on speed 8 for a few seconds, take out and set aside.
2. Blitz your onion and garlic on speed 8 for a few seconds, add butter and sauté on 100c, speed 1, for 2min and 30sec.
3. Meanwhile, thinly slice the mushrooms.
4. Add the chicken to the Thermie, along with the tomato puree, water, ginger, chilli powder, garam masala, cinnamon, turmeric and pepper. Cook altogether on 100c, Reverse, stir speed for 5 minutes.
5. Add the mushrooms and cook on 100c, Reverse, speed 1, for 15 minutes.
6. Meanwhile, in a separate little bowl, dissolve the corn flour in a few tbsp. of water.
7. When the Thermie has finished, add the cornflour liquid then cook on 100c, Reverse, stir speed for a further 5 minutes with the MC lid off. Season with salt to taste.
8. To serve, stir the yoghurt into the curry whilst off the heat.
Use 0% fat plain yoghurt if you like in place of low fat yoghurt – the only difference will be that the flavour of the curry will be less rich and creamy. Recipe serves 4, calories per serving: 290.
Hi, I’m Sasha. I love Thermomixing Lose Baby Weight Recipes. I am an independent Thermomix owner, I have no association with Vorwerk or Thermomix in Australia. The recipes are not official recipes which have been tested by, or have the approval, of Vorwerk or Thermomix in Australia. I also have a Facebook page called Fun with my Thermie
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