Chicken in creamy Butter Tomato sauce
Main course
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Cook Time
1 h 15 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This Thermomix® recipe for chicken in creamy butter tomato sauce is a hearty main course with chicken breast fillet, yogurt, lime, garlic and ginger. Preparation with the Thermomix® takes a total of 75 minutes, 45 minutes of which are active working time. The recipe is gluten-free and designed for 4 servings. Ideal as a family meal or for lovers of Asian cuisine with a curry note.
Ingredients (18 ingredients)
-
800 g Chicken breast fillet
-
3 EL Plain yogurt
-
2 EL Lime juice
-
2 Stk Garlic cloves
-
1 TL Ginger
-
2 TL Garam Masala
-
1 TL Sweet paprika powder
-
1 TL Salt
-
1 EL Oil
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4 EL Butter
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2 Stk Onions
-
2 Stk Garlic cloves
-
1 TL Ginger
-
60 g Cashew nuts
-
2 TL Garam Masala
-
1 TL Sweet paprika powder
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500 g Passed tomatoes
-
200 g Cream
Preparation (9 steps)
Prepare the marinade and marinate the meat
Mix 3 tbsp plain yogurt, 2 tbsp lime juice, 2 pressed garlic cloves, 1 tsp grated ginger, 2 tsp Garam Masala, 1 tsp sweet paprika powder and 1 tsp salt in a bowl. Cut 800 g chicken breast fillet into bite-sized pieces and mix into the marinade. Cover the bowl and leave to marinate in the fridge for 30 minutes.
Fry the meat
Heat 1 tbsp oil in a pan and fry the marinated chicken in it until browned. Then remove the meat from the pan and set aside.
Chop the onions
Put 2 onions in the mixing bowl and chop for 3 sec./level 5. If necessary, push down with the spatula.
Sauté onions
Leave the chopped onions in the mixing bowl. Add half of the butter (2 tbsp) and sauté for 3 min./120°C/level 1.
Chop garlic and ginger
Put 2 pressed garlic cloves and 1 tsp grated ginger in the mixing bowl and chop for 3 sec./level 7. If necessary, push down with the spatula.
Add cashew nuts, tomatoes, spices and simmer
Add 60 g cashew nuts, 500 g passed tomatoes, 2 tsp Garam Masala and 1 tsp sweet paprika powder to the mixing bowl and simmer for 5 min./100°C/level 2.
Add cream
Add 200 g cream to the mixing bowl and stir in for 1 min./90°C/level 2.
Puree sauce
Puree the sauce in the mixing bowl for 30 sec./level 8-10, slowly increasing the speed.
Add chicken and remaining butter and simmer
Add the fried chicken and the remaining butter (2 tbsp) to the mixing bowl and simmer for 5 min./90°C/Reverse rotation level 1.
Finished cooking? Great! 🎉
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Allergens
- Milk (including lactose)
- Nuts: Cashew nuts
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