Serves 4


  • Butter, 2 tablespoons x 3
  • Chicken thigh, 500 grams (diced)
  • Onion, 1 (diced)
  • Minced garlic, 1 teaspoon
  • Garam masala powder, 1 tablespoon
  • Minced ginger, 1 tablespoon
  • Chili powder, 1 teaspoon
  • Ground cumin, 1 teaspoon
  • Tomato cream soup, 350ml
  • Cooking cream, 300ml
  • Salt, ½ teaspoon
  • Pepper, ½ teaspoon
  • Parsley, to garnish


  1. In a 3.0L Thermos® Shuttle Chef® inner pot, add in butter, chicken thigh, and fry the chicken until browned. Once browned, remove from inner pot and set aside for later use.
  2. In the same inner pot, add in butter, onion, and cook for about 3 minutes.
  3. After 3 minutes, add in minced garlic, garam masala powder, minced ginger, chili powder, ground cumin, and mix thoroughly for 1 minute.
  4. After 1 minute, add in tomato cream soup, and bring the contents to a boil.
  5. Once boiling, add in cooking cream, cooked chicken, and bring the contents to a boil. Let it simmer for another 2 minutes.
  6. After 2 minutes, transfer to the Shuttle Chef® outer pot. Let it sit aside to continue cooking for at least 2 hours.
  7. After 2 hours, stir in butter, salt and pepper to taste. Before serving, garnish with parsley.


  • This recipe is based on using the Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.


Photos and recipe courtesy of Thermos Singapore team.