Creamy Indian Chicken with Tomato and Yogurt

Name: Creamy Indian Chicken with Tomato and Yogurt
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 Portionen
Ingredients: 2 tbsp peanut oil; 1 piece shallot, finely chopped; 0.25 piece white onion, chopped; 2 tbsp butter; 1 tbsp ginger garlic paste; 2 tsp lemon juice; 2 tsp garam masala; 1 tsp chili powder; 1 tsp ground cumin; 1 piece bay leaf; 1 cup tomato puree; 1 cup half-and-half; 0.25 cup plain yogurt; 1 pinch salt; 1 pinch ground black pepper; 1 pound boneless, skinless chicken thighs, cut into bite-size pieces; 0.25 tsp cayenne pepper; 1 tbsp cornstarch; 0.25 cup water

Main Course

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Cook Time

50 min

Servings

Difficulty

Medium

Prep Time

30 Min

This Thermomix® recipe for Creamy Indian Chicken with Tomato and Yogurt is ready in 50 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This creamy Indian chicken dish, often called Chicken Makhani, is a family favorite! I've been making it for years, and it's always a hit. The combination of tender chicken, rich tomato sauce, and creamy yogurt creates a symphony of flavors that's simply irresistible. It's perfect for a cozy weeknight dinner or a special occasion. The dish is mildly spicy, but you can easily adjust the heat to your liking. Serve it with rice and naan bread for a complete and satisfying meal. It's a hearty and flavorful dish that's sure to please!

Ingredients (19 ingredients)

2 tbsp peanut oil
1 piece shallot, finely chopped
0.25 piece white onion, chopped
2 tbsp butter
1 tbsp ginger garlic paste
2 tsp lemon juice
2 tsp garam masala
1 tsp chili powder
1 tsp ground cumin
1 piece bay leaf
1 cup tomato puree
1 cup half-and-half
0.25 cup plain yogurt
1 pinch salt
1 pinch ground black pepper
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
0.25 tsp cayenne pepper
1 tbsp cornstarch
0.25 cup water

Preparation (6 steps)

Sauté Shallot and Onion

Thermomix® Setting

5 min/248°F/Speed 1 120

Add 1 tablespoon of peanut oil, 1 finely chopped shallot, and ¼ chopped white onion to the mixing bowl. Sauté for 5 minutes at 120°C on speed 1.

300

Add Butter and Spices

Thermomix® Setting

1 min/248°F/Speed 1 120

Add 2 tablespoons of butter, 1 tablespoon of ginger garlic paste, 2 teaspoons of lemon juice, 1 teaspoon of garam masala, 1 teaspoon of chili powder, 1 teaspoon of ground cumin, and 1 bay leaf to the mixing bowl. Cook for 1 minute at 120°C on speed 1.

Cook Tomato Sauce

Thermomix® Setting

2 min/212°F/Speed 1 100

Add 1 cup of tomato puree to the mixing bowl. Cook for 2 minutes at 100°C on speed 1, stirring with the spatula to ensure even cooking.

120

Simmer Sauce

Thermomix® Setting

10 min/194°F/Speed 1 90

Add 1 cup of half-and-half and ¼ cup of plain yogurt to the mixing bowl. Reduce heat to low, and simmer for 10 minutes at 90°C on speed 1, stirring frequently with the spatula. Season with salt and ground black pepper to taste.

600

Cook Chicken

Heat the remaining 1 tablespoon of peanut oil in a large skillet over medium heat. Cook 1 pound of boneless, skinless chicken thighs, cut into bite-size pieces, until lightly browned, about 10 minutes. Reduce heat, and season with the remaining 1 teaspoon of garam masala and ¼ teaspoon of cayenne pepper, or to taste. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Add cooked chicken into sauce and stir together.

Thicken Sauce

Thermomix® Setting

5 min/194°F/Speed 2 90

Dissolve 1 tablespoon of cornstarch into ¼ cup of water, then mix into the sauce in the mixing bowl. Cook for 5 minutes at 90°C on speed 2, or until thickened.

300