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Butter Chicken and Cumin Rice in the Varoma Bundt

I must say, I do love the idea of being able to cook my rice and curry in my Thermomix at the same time. In the past I would have done this by cooking the rice first, setting it aside, and then making the curry second. Now, we can do it all at once in the Thermomix with the new bundt tins. I LOVE it!

I know this recipe might look a bit complicated at first glance, but trust me, it’s simpler than it seems! The key is in the preparation. I always have a Butter Chicken spice blend jar ready in the pantry. This way, whenever the craving strikes, I can whip up a batch of Butter Chicken without any fuss. The same goes for my Cumin Rice spice blend. I keep little jars of it ready to throw into my rice, making it super easy to add that extra flavour.

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Prepping these spice blends in advance can save a lot of time and make the cooking process much smoother. Plus, you’ll be satisfied knowing you’re using fresh, homemade blends that taste way better than store-bought ones.

So, don’t be intimidated by the list of ingredients. With some prep work, making up your spice blends first, will make this Butter Chicken with Cumin Rice a breeze. Happy cooking!

You can find my Butter chicken spice blend here.

Let’s talk about the ingredients for butter chicken

Butter chicken is traditionally quite mild in terms of heat. The dish focuses on rich, creamy, slightly sweet flavours rather than intense spiciness. The spices, such as paprika, coriander, and cumin, provide warmth and depth without being overly hot. However, the heat level can be adjusted based on personal preference by adding or reducing the amount of hot spices like chilli powder or by incorporating fresh chillies.

In my recipe, I’ve kept it mild to cater to a wider audience, but feel free to tweak the spice levels to suit your taste!

Marinating the Chicken

Marinating is a crucial step in this recipe as it tenderises and infuses the chicken with flavours. The combination of:

  • Freshly Grated Ginger and Crushed Garlic: These fresh aromatics add a sharp and spicy base.
  • Lemon Juice: Provides acidity to help tenderise the meat and balance the richness of the spices.
  • Plain Yoghurt: Adds creaminess and helps marinate the chicken, making it tender and juicy.
  • Bec’s Butter Chicken Blend: This customised spice blend ensures your chicken is packed with flavour.
  • Salt: Essential for enhancing all the flavours and helping the marinade penetrate the chicken.

Cumin Rice

Cumin Rice is the perfect accompaniment to our Butter Chicken. The ingredients used here include:

  • Basmati Rice: Known for its long grains and fragrant aroma, it’s the ideal choice for this dish.
  • Oil: Use your favourite oil to sauté the onions and spices, adding richness to the rice.
  • Onions: When caramelised, they add a deep, sweet flavour.
  • Bec’s Cumin Rice Blend (or Cassia Bark and Cumin Seeds): These spices infuse the rice with a warm and earthy flavour.
  • Salt: Balances the flavours and enhances the taste of the rice.

Butter Chicken Sauce

The sauce is where the magic happens, combining various ingredients to create a rich and creamy texture:

  • Garlic and Ginger: These foundational ingredients add a sharp and spicy base.
  • Annalisa Peeled Whole Tomatoes: These high-quality tomatoes add a sweet and tangy flavour to the sauce.
  • Sugar and Flaked Salt: Balance the acidity of the tomatoes and enhance the overall flavour.
  • Coconut Cream: Adds a luscious and creamy texture.
  • Ground Nuts (Cashews or Almonds): Contribute to the creamy consistency and add a subtle nutty flavour.
  • Butter: Adds richness and a smooth, silky finish to the sauce.

Butter Chicken and Cumin Rice with Varoma Bundt

5 from 1 vote

5 stars tells us you love the recipe

becs-table.com.au
This recipe takes advantage of both a well equipped Thermomix and an air fryer, to produce a fabulous dish of butter chicken with an aromatic cumin rice to accompany it. Its worth the effort.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Difficulty Medium
Course Dinner
Cuisine Indian
Servings 4
Method Air Fryer AND Thermomix

Equipment

  • 1 Thermomix
  • 1 Air Fryer
  • 1 Thermomix Varoma Bundt

Ingredients
  

Marinating the Chicken: For a flavourful and tender Butter Chicken

  • 15 g freshly grated ginger
  • 2 cloves garlic crushed
  • 20 g lemon juice
  • 120 g plain yoghurt full fat
  • 20-30 g Bec's Butter Chicken blend Adjust to your taste Click here for blend
  • 1 tsp salt
  • 500-600 g chicken thigh fillets cut into bite-sized pieces, not too small remember it shrinks when it cooks

Cumin Rice. You'll need

  • 200 g basmati rice
  • 30 g oil use your favourite
  • 200 g onion (I used brown onion) sliced
  • 1 pack of Bec's cumin rice blend from my ebook or 1 pc of cassia bark, 2 tsp cumin seeds
  • 1/2 tsp salt

Butter Chicken Sauce: you'll need

  • 2 garlic cloves
  • 20 g ginger
  • 1 tin Annalisa peeled whole tomatoes (200g)
  • 5 g sugar
  • 5 g flaked salt
  • Remaining onion/spice mix
  • 200 ml coconut cream
  • 30 g nut meal. I used cashew cashews or almonds (grind whole nuts before you start in a dry bowl 20 seconds speed 8)
  • 50 g butter divided 30g and 20g

Instructions
 

Marinating the Chicken Method:

  • Add the ginger and garlic to the Thermomix bowl and blitz for 5 seconds on speed 7.
  • Scrape down the sides, then add the lemon juice, yoghurt, Butter Chicken blend, and salt. Mix for 5 seconds on speed 4.
  • Pour the marinade over the chicken thigh fillets and mix well to coat. Marinate for at least 1 hour (or overnight for better results).

Cumin Rice Method:

  • Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water while you prepare the rest of the meal.
  • Weigh 30 g of oil and add to the Thermomix bowl with the sliced onions and cumin rice blend (or cassia bark and cumin seeds).
  • Cook using the high heat function according to step 1 on Cookidoo for caramelising onions. Send this recipe to your Thermomix Caramelised Onion 200g Cookidoo

Cooking the Chicken

  • Remove the chicken from the marinade and cook in your air fryer. Mine takes 15 mins at 180°C. Ensure it is cooked through, as air fryer times may vary. Keep the leftover marinade to add to the sauce if you like. When the chicken is cooked, remove it to a Thermoserver or similar to keep it warm while the sauce and rice are still cooking.

Butter Chicken Sauce and rice: Method

  • Drain the soaking rice and add it to a bundt tin (1.2L). By now the onions and spice should be cooked (in your Thermomix). Remove at least half of it and add them to the bundt tin, removing any large pieces of spice but adding them to the rice to infuse the flavours there. We will blitz the remaining onion (in the TM bowl) later when making the sauce.
  • Set the bundt tin aside in the Varoma dish, add 200 g of boiling water to the rice and stir to combine. Pop the Varoma lid on and set it aside.
  • Now continue on with making the sauce in the TM bowl.
  • Add the remaining onion/spice mix to the Thermomix bowl.
  • Add the garlic and ginger and chop for 5 seconds on speed 7. scrape down and repeat if necessary.
  • Add the tinned tomatoes, sugar, and salt, then chop/mix for 5 seconds on speed 4.
  • Place the Varoma (with the rice in the bundt tin inside) on top and cook for 15 minutes/Varoma/speed 1.
  • Add the coconut cream, ground nuts, and 30 g of butter. Cook for another 15 minutes/Varoma/speed 1. While you're there, you can stir the rice and add a knob of butter to it if you like, but that's optional.
  • While the curry in the Thermomix is still hot, add the remaining 20 g of butter and stir for 4 seconds on speed 2.

Serving:

  • Add the cooked chicken to a Thermoserver (or similar) and pour the hot sauce over it, stir, then let it sit with a lid on for a few minutes to soak up the flavours.
  • Stir the cumin rice and place it in another Thermoserver or simply serve while hot.
  • Garnish with fresh coriander or parsley and serve. Enjoy your homemade Butter Chicken with Cumin Rice! 🌶️🍛

4 Comments

  1. 5 stars
    Absolutely delicious Bec. It was so easy. I made the spice blends and marinated the chicken in the morning, had all of the other ingredients prepped and ready to go, so it all came together very easily. Another winner! Thanks Bec.

  2. This looks wonderful Bec! Unfortunately I don’t have an air fryer.
    Can I cook the chicken in my oven? If so, how long and what temp in my oven please?

    1. Sure thing Anne, you can cook it however you like. Frypan, BBQ, Oven. I would probably do it in a frypan rather than bother to heat up an oven, unless you have a grill.

5 from 1 vote

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