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Curry Chicken: a Traditional Indian Recipe to Prepare with Thermomix


Do you like Indian food? This curry chicken recipe is right for you then! I looked for the most authentic and traditional I could find, let me know what you think!

The original name of this dish is Murgh Machani, in other words a type of Curry Chicken served with basmati rice on the side. Its ingredients feature saffron and yogurt, used to sear the chicken, and Garam Masala, which is a mixture of spices very much used in Indian and Pakistani cooking.

What we call "curry" is not a spice, but a blend of different spices used in different combinations. In fact, in those countries people say that each family has its own secret formula. A bit similar to Italy, where every family has its own recipe for Parmigiana Aubergine, Lasagna or Meatballs.

Don't get scared when reading the ingredients: what seems difficult, the Thermomix makes easy!

This recipe is by Erika Viola, who contributed to Ricette Bimby (the Italian version of Thermomix Recipes) with many recipes!

If you would like to try another curry scented recipe, go for the Curry Rice With Meatballs.


Ingredients for the Garam Masala


For a pot of approximately 25 gr

- 1 Table spoon of Black Pepper
- 1 Table spoon of Coriander seeds
- 1 Table spoon of Cumin seeds
- 1/2 Tea spoon of Nutmeg
- 1/4 Tea spoon of powdered clove
- Seeds from 1 Berry of Black Cardamom (optional)
- Seeds from 5 Berries of Green Cardamom


Let's make our Garam Masala


Pour all the ingredients in the mixing bowl. Set to Speed 10 until all ingredients turn into a powder.

Place the blend in a small container.


Ingredients for the Murgh Machani


(for 4 people)

- 500 gr Diced Chicken Breast
- 250 gr full fat Yogurt
- Salt according to taste
- 1 pinch Saffron

For the sauce
- 400 gr Tomato
- 80 gr Cream
- 50 gr Butter
- 30 gr Sugar
- 2 Table spoons of Garam Masala
- Salt according to taste


Let's make our Murgh Machani


Marinade the chicken overnight with full fat yogurt, saffron and a little bit of salt .

Drain it from the marinade and cook in the oven for 15 Min. 220°.

Put tomato, butter, cream and sugar in the mixing bowl and cook. 20 Min. 100° Speed 1.

Add the garam masala and a little bit of salt . 10 Min. Temp. Varoma Speed. 1.

Add the diced chicken and add salt if needed. 20 Min. 100° Gentle Stirring Reverse.

Serve hot with basmati rice on the side.









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