Butter Chicken
Ingredients
450 g chicken breast, cut into 3 cm cubes
2 lemon juice
2 unit garlic clove, peeled, stem removed, crushed
1 garam masala
1 tsp. salt
2 rapeseed oil
150 g onion, peeled, cut to fit the feed tube
2 unit garlic clove, peeled, stem removed, crushed
2 tsp. garam masala
2 tsp. paprika
0.25 tsp. ground cinnamon
400 g tinned tomatoes
200 ml whipping cream
salt, to taste
pepper, to taste
mint, as needed, destalked, chopped
coriander, as needed, destalked, chopped
Instructions
STEP 1/7
Assemble the Direct Prep attachment with the thick slicing disc, then attach to the kCook and turn it to position 2
Fit the Knife Blade to the kCook bowl
Fit the kCook bowl to the machine
STEP 2/7
Add Ingredients 1 (chicken, lemon juice, garlic, garam masala, salt) into the small bowl
Mix until coated
Cover with plastic wrap and let marinate in the fridge
STEP 3/7
Add Ingredients 2 (oil) into the kCook bowl
Attach the lid and ensure the Filler cap is NOT fitted
Heat at 140 ºC, on speed 3
STEP 4/7
Turn the Direct Prep attachment to position 1
Slice the first of Ingredients 2 (onion) into the kCook bowl
Turn the Direct Prep attachment to position 2
Add the remaining items of Ingredients 2 (garlic, garam masala, paprika, cinnamon) to the bowl
Cook for 5 minutes, at 140 ºC on speed 5
STEP 5/7
Add Ingredients 4 (tomatoes, double cream, seasoning) into the kCook bowl
Cook for 25 minutes, at 98 ºC on speed 3
Attach the lid and ensure the Filler cap IS fitted
Blend for 1 minute on speed 8
Transfer the sauce into a large bowl and set aside
STEP 6/7
Retrieve, clean the kCook bowl and fit the Stir Tool
Transfer the chicken into the kCook bowl
Transfer the sauce into the kCook bowl
Cook at 98ºC, on speed 1 for 30 minutes
STEP 7/7
Garnish with chopped mint and coriander
Butter Chicken
Ingredients
450 g chicken breast, cut into 3 cm cubes
2 lemon juice
2 unit garlic clove, peeled, stem removed, crushed
1 garam masala
1 tsp. salt
2 rapeseed oil
150 g onion, peeled, cut to fit the feed tube
2 unit garlic clove, peeled, stem removed, crushed
2 tsp. garam masala
2 tsp. paprika
0.25 tsp. ground cinnamon
400 g tinned tomatoes
200 ml whipping cream
salt, to taste
pepper, to taste
mint, as needed, destalked, chopped
coriander, as needed, destalked, chopped
Instructions
STEP 1/7
Assemble the Direct Prep attachment with the thick slicing disc, then attach to the kCook and turn it to position 2
Fit the Knife Blade to the kCook bowl
Fit the kCook bowl to the machine
STEP 2/7
Add Ingredients 1 (chicken, lemon juice, garlic, garam masala, salt) into the small bowl
Mix until coated
Cover with plastic wrap and let marinate in the fridge
STEP 3/7
Add Ingredients 2 (oil) into the kCook bowl
Attach the lid and ensure the Filler cap is NOT fitted
Heat at 140 ºC, on speed 3
STEP 4/7
Turn the Direct Prep attachment to position 1
Slice the first of Ingredients 2 (onion) into the kCook bowl
Turn the Direct Prep attachment to position 2
Add the remaining items of Ingredients 2 (garlic, garam masala, paprika, cinnamon) to the bowl
Cook for 5 minutes, at 140 ºC on speed 5
STEP 5/7
Add Ingredients 4 (tomatoes, double cream, seasoning) into the kCook bowl
Cook for 25 minutes, at 98 ºC on speed 3
Attach the lid and ensure the Filler cap IS fitted
Blend for 1 minute on speed 8
Transfer the sauce into a large bowl and set aside
STEP 6/7
Retrieve, clean the kCook bowl and fit the Stir Tool
Transfer the chicken into the kCook bowl
Transfer the sauce into the kCook bowl
Cook at 98ºC, on speed 1 for 30 minutes
STEP 7/7
Garnish with chopped mint and coriander