Curry served and ready to eat Butter Chicken is one of those dishes that lends itself to lots of adaptions. Many Butter Chicken recipes however have nuts (usually cashews), which for my family is not possible due to allergies, so it is great to see this recipe minus the nuts. I use more protein than Thermomix recipes usually state as 500g to 700g is not enough for all of us, so I will use 1kg to 1.5kg of protein depending on the other components of the recipe. When considering how much protein to add, I always ensure I don’t go over the 2 litre mark in the TM bowl (2.2 litre mark for TM5), and as long as I am not intending to puree the mix, then I can safely go up to that level as long as I cook my dish on either Speed Soft or Speed 1. As I like my meat chunky, I cut the chicken thighs into quarters so that I get decent pieces of chicken in the dish. It is also important to remove your chicken from the fridge 30 minutes before commencing this recipe. If you use ghee instead of butter, then the dish is dairy free and Paleo as per the original recipe. I also like to finish off my curries with extra lemon juice once cooked, so do this "to taste" along with sea salt flakes. It really "lifts" the flavours of the dish.