Shahi Murgh Makhani

A creamy and aromatic tomato-based chicken curry with a touch of spice, perfectly adapted for Thermomix cooking. This recipe brings the flavors of a royal Indian kitchen to your table with ease.

Prep Time

20 minutes

Total Time

65 minutes

Calories

478

Level

Medium

Yields

4 servings

Cost

£2.25

Meal Type:

Cuisine:

Main Ingredient:

Occasion:

Dietary:

Mood:

Comfort Food•Light & Fresh•Spicy

Ingredients

Servings

500gboneless, skinless chicken thighs, cut into 1-inch pieces

£4.50

1tbspvegetable oil

£0.05

1largeonion, roughly chopped

£0.40

2cloves garlic, minced

£0.15

1inch ginger, peeled and grated

£0.25

1green chilies, finely chopped(adjust to taste)

£0.30

1tspground cumin

£0.05

1tspground coriander

£0.05

0.5tspturmeric powder

£0.03

0.3tspchili powder(adjust to taste)

£0.02

0.3tspgaram masala

£0.03

400gcrushed tomatoes

£0.80

100gtomato paste

£0.40

100mlheavy cream

£0.60

50gbutter, unsalted

£0.50

1tbsplemon juice

£0.10

Fresh cilantro leaves, chopped, for garnish

£0.75

Salt to taste

£0.01

Sugar to taste(optional, to balance acidity)

£0.01

Total Cost

£9.00

£2.25 per serving

The Method

1
Marinate the Chicken: In a bowl, combine chicken pieces with salt, turmeric powder, and lemon juice. Mix well and set aside for at least 15 minutes.
2
Prepare the Base: Place onion, garlic, ginger, and green chilies in the Thermomix bowl. Chop for 5 seconds on speed 5.
3
Sauté Aromatic Base: Add oil to the Thermomix bowl. Sauté the onion mixture for 5 minutes at 120°C on speed 1.
4
Add Spices: Add cumin, coriander, chili powder, and garam masala to the Thermomix bowl. Cook for 1 minute at 120°C on speed 1.
5
Cook the Tomato Sauce: Add crushed tomatoes and tomato paste to the Thermomix bowl. Cook for 15 minutes at 100°C on speed 2. Use the measuring cup as a splash guard.
6
Blend the Sauce: Carefully remove the measuring cup and blend the sauce for 20 seconds on speed 8 until smooth.
7
Add Chicken and Butter: Add the marinated chicken and butter to the Thermomix bowl. Cook for 20 minutes at 100°C on reverse speed 1, ensuring the chicken is cooked through.
8
Add Cream and Simmer: Stir in the heavy cream and sugar (if using). Cook for another 5 minutes at 90°C on reverse speed 1.
9
Adjust Seasoning: Taste and adjust seasoning with salt, sugar, and lemon juice as needed.
10
Serve: Garnish with fresh cilantro leaves and serve hot with rice or naan bread.

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My Notes

Nutrition Information

Nutrition per serving (264g)

478 kcal / 2001 kJ

Carbs

11g

4% of RDA

Fat

32g

46% of RDA

Protein

38g

76% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

8 g

9% of RDA

Sodium

201 mg

9% of RDA

Saturated Fat

17 g

85% of RDA

Chef's Tips

For a richer flavor, use ghee (clarified butter) instead of vegetable oil.

Adjust the amount of green chilies and chili powder to control the spice level.

If the sauce is too thick, add a splash of water.

For a smokier flavor, you can grill the chicken pieces before adding them to the sauce.

To make it richer, add some ground cashew nuts paste into the sauce.

Cooking Equipment

Thermomix

Measuring cups and spoons

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use ghee (clarified butter) instead of vegetable oil.

Adjust the amount of green chilies and chili powder to control the spice level.

If the sauce is too thick, add a splash of water.

For a smokier flavor, you can grill the chicken pieces before adding them to the sauce.

To make it richer, add some ground cashew nuts paste into the sauce.

Shahi Murgh Makhani

Ingredients

The Method