Chicken tikka masala

To adapt Jamie Oliver’s Chicken Tikka Masala for the Thermomix TM7, we can streamline the process by using the machine’s chopping and high-heat functions. Step 1: The Tikka Masala Paste * Place coriander seeds and cumin seeds in the mixing bowl. Toast 3 min / 120°C / speed 1. * Add cayenne, paprika, and garam masala. Mill 20 sec / speed 10. * Add garlic, ginger, chillies, coriander stalks, coconut, and almonds. Chop 10 sec / speed 8. * Add tomato purée, oil, and salt. Mix 10 sec / speed 5. * Scrape down the sides and repeat if you want it smoother. Set aside 140g for the recipe. Step 2: The Curry * Chop: Place onions, ginger, and chilli into the mixing bowl. Chop 5 sec / speed 5. Scrape down sides. * Sauté: Add 20g oil. Sauté 5 min / 120°C / speed 1. * The Paste: Add 140g of the Tikka paste. Sauté 3 min / 120°C / speed 1 to release the oils. * The Chicken: Add chicken strips. Cook 3 min / 100°C / Reverse / speed Soft. * The Sauce: Add tin of plum tomatoes and 200g coconut milk. * Simmer: Cook 15–20 min / 95°C / Reverse / speed Soft. * Tip: Use the simmering basket instead of the measuring cup on the lid to allow steam to escape and thicken the sauce. TM7 Pro-Tips for this Recipe * High Heat Mode: If you want a more "caramelized" onion base, you can use the High Heat function (found in the Guided Cooking library for "Sautéed Onions") for the first step, then add the spices. * The Chicken: Since TM7 is powerful, ensure your chicken is cut into large enough chunks (3cm) so it doesn't shred during the simmering process. * The Rice: While the curry cooks, you can use a second bowl or the Varoma to steam your Basmati rice simultaneously for a true "all-in-one" meal.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

To adapt Jamie Oliver’s Chicken Tikka Masala for the Thermomix TM7, we can streamline the process by using the machine’s chopping and high-heat functions.

Step 2

Step 1: The Tikka Masala Paste

Step 3

* Place coriander seeds and cumin seeds in the mixing bowl. Toast 3 min / 120°C / speed 1.

Step 4

* Add cayenne, paprika, and garam masala. Mill 20 sec / speed 10.

Step 5

* Add garlic, ginger, chillies, coriander stalks, coconut, and almonds. Chop 10 sec / speed 8.

Step 6

* Add tomato purée, oil, and salt. Mix 10 sec / speed 5.

Step 7

* Scrape down the sides and repeat if you want it smoother. Set aside 140g for the recipe.

Step 8

Step 2: The Curry

Step 9

* Chop: Place onions, ginger, and chilli into the mixing bowl. Chop 5 sec / speed 5. Scrape down sides.

Step 10

* Sauté: Add 20g oil. Sauté 5 min / 120°C / speed 1.

Step 11

* The Paste: Add 140g of the Tikka paste. Sauté 3 min / 120°C / speed 1 to release the oils.

Step 12

* The Chicken: Add chicken strips. Cook 3 min / 100°C / Reverse / speed Soft.

Step 13

* The Sauce: Add tin of plum tomatoes and 200g coconut milk.

Step 14

* Simmer: Cook 15–20 min / 95°C / Reverse / speed Soft.

Step 15

* Tip: Use the simmering basket instead of the measuring cup on the lid to allow steam to escape and thicken the sauce.

Step 16

TM7 Pro-Tips for this Recipe

Step 17

* High Heat Mode: If you want a more "caramelized" onion base, you can use the High Heat function (found in the Guided Cooking library for "Sautéed Onions") for the first step, then add the spices.

Step 18

* The Chicken: Since TM7 is powerful, ensure your chicken is cut into large enough chunks (3cm) so it doesn't shred during the simmering process.

Step 19

* The Rice: While the curry cooks, you can use a second bowl or the Varoma to steam your Basmati rice simultaneously for a true "all-in-one" meal.