Creamy Chicken in Spiced Tomato Sauce

Creamy Chicken in Spiced Tomato Sauce

Main Course

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Cook Time

1 h 30 min

Servings

4

Difficulty

Easy

Prep Time

30 Min

Description

This creamy chicken dish is a family favorite! I've been making it for years, and it's always a hit. The chicken is incredibly tender and flavorful, thanks to the marinade and the blend of spices. It's perfect served with fluffy basmati rice and warm naan bread for dipping into the rich, spiced tomato sauce. The flaked almonds add a lovely crunch. This dish is great for a cozy weeknight dinner or a casual get-together with friends. It's also easily adaptable to your spice preference – add more chilli powder for extra heat!

Ingredients (19 ingredients)

  • 500 g skinless boneless chicken thighs
  • 0.5 piece lemon
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp hot chilli powder
  • 200 g natural yogurt
  • 2 tbsp vegetable oil
  • 1 piece large onion
  • 3 clove garlic cloves
  • 1 piece green chilli
  • 1 piece ginger
  • 1 tsp garam masala
  • 2 tsp ground fenugreek
  • 3 tbsp tomato purée
  • 300 ml chicken stock
  • 50 g flaked almonds
  • cooked basmati rice
  • naan bread
  • fresh coriander

Preparation (7 steps)

1

Marinate the chicken

In a medium bowl, mix the juice of 1/2-1 lemon, 2 tsp ground cumin, 2 tsp paprika, 1-2 tsp hot chilli powder, and 200g natural yogurt with some seasoning. Chop 500g skinless boneless chicken thighs into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hour or overnight.

2

Chop onion

Thermomix® Setting
3 sec/Speed 5

Place 1 large onion into the mixing bowl and chop for 3 Sec./Stufe 5.

3
3

Sauté aromatics

Thermomix® Setting
3 min/248°F/Speed 1 120

Add 2 tbsp vegetable oil, 3 garlic cloves, 1 green chilli, and thumb-sized piece ginger to the mixing bowl. Sauté for 3 Min./120°C/Stufe 1.

180
4

Add spices and tomato purée

Thermomix® Setting
2 min/248°F/Speed 1 120

Add 1 tsp garam masala, 2 tsp ground fenugreek, and 3 tbsp tomato purée to the mixing bowl. Cook for 2 Min./120°C/Stufe 1.

120
5

Cook chicken

Thermomix® Setting
15 min/212°F/Speed 1 100

Add 300ml chicken stock and marinated chicken to the mixing bowl. Cook for 15 Min./100°C/Stufe 1.

900
6

Simmer and finish

Thermomix® Setting
5 min/212°F/Speed 1 100

Add any remaining marinade left in the bowl to the mixing bowl. Simmer for 5 Min./100°C/Stufe 1.

300
7

Serve

Sprinkle with 50g flaked almonds. Serve with cooked basmati rice, naan bread, fresh coriander.

Finished cooking? Great! 🎉

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Created by

Emma Hill

Emma Hill

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Allergens

  • Milk
  • Tree nuts

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