Skinnymixers Butter Chicken

Veggie Variation: Skip steps 2 and 3 completely, omitting the marinade ingredients. During step 10 add 3x400g tins of chickpeas, drained and rinsed, to mixer bowl.

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Step 1

Add cashew nuts to mixer bowl. Mill 10 sec/Speed 9/MC on. Set aside into a separate bowl.

Step 2

Without washing mixer bowl, add marinade ingredients to mixer bowl. Blend 2 sec/Speed 9/MC on. Scrape mixer bowl down and repeat 3 times.

Step 3

Without washing mixer bowl, add chicken to mixer bowl. Stir 10 sec/Speed 2/Reverse/MC on. Set aside into another separate bowl to allow chicken to marinate.

Step 4

Without washing mixer bowl, add tomato paste ingredients to mixer bowl. Blend 1 min/Speed 8/MC on. Set aside into another separate bowl

Step 5

Add onion to mixer bowl. Chop 5 sec/Speed 5/MC on. Scrape mixer bowl down.

Step 6

Without washing mixer bowl, insert the butterfly and add 60g butter. Cook 10 min/100 degrees C/Speed 2/MC on. Leave butterfly in for the rest of the recipe.

Step 7

Add remaining butter (65g), cardamom, cinnamon, cloves, cumin, paprika and star anise to mixer bowl. Cook 5 mins/100 degrees C/slowest speed/reverse/MC on.

Step 8

Add tomato paste mixture, garam masala and 2 tsp salt to mixer bowl. Cook 4 min/Steaming temp/slowest speed/reverse/MC on.

Step 9

Add marinated chicken to mixer bowl. Cook 12 min/100 degrees C/slowest speed/reverse/MC on.

Step 10

Add cashew meal, cream ad honey to mixer bowl. Cook 12 min/100 degrees C/slowest speed/reverse/MC on. While cooking, use your spatula to stir occasionally.

Step 11

Transfer to insulated server, remove whole spices and stir fresh coriander through. Let sit, covered 10 mins before serving.