Thermomix® Let’s Cook with MasterChef Trish

Indian dishes are daunting to make due to the many ingredients needed, but with the aid of the Thermomix, make meal times easier! Watch MasterChef Singapore season 2 finalist Trish Yee whip up not 1, but 4 dishes using the various modes of Thermomix!

On the Menu:

Yogurt (𝐹𝑒𝓇𝓂𝑒𝓃𝓉𝒶𝓉𝒾𝑜𝓃)

Hummus (𝐵𝓁𝑒𝓃𝒹𝒾𝓃𝑔)

Butter Chicken (𝒞𝑜𝑜𝓀𝒾𝓃𝑔)

Flat Bread (𝒦𝓃𝑒𝒶𝒹𝒾𝓃𝑔)

About Trish Yee:
A runner up of the season 2, besides being busy with her day job as a realtor, she has also been cooking at home, hosting diners and busy making her signature spice mixes and selling them! Her Thermomix TM6 is her indispensable kitchen buddy! She’s known for dishes that are packed full of flavour

Here are the recipes:



1000 g Milk

80 g Full Cream Milk Powder

80 g natural yoghurt


1. Add all ingredients to the bowl.

2. Set Thermomix to 2 min / 45°C, Speed 3

3. Select Fermentation Mode (8h/ 45°C)



425 g can of chickpeas, drained and rinsed

1 small garlic clove, peeled

4 tablespoons tahini

10 g olive oil plus extra for drizzling on top

Juice of one small lemon or half a big one

1 teaspoon ground cumin

50g ice cold water

Saffron, sumac or paprika to sprinkle on top

Salt and pepper to taste


1. Add the garlic to the Thermomix bowl and chop 5 sec/sp 7.

2. Scrape down the bowl and add all the other ingredients except the paprika.

3. Mix for 2 mins/sp 4. Scrape down the bowl and repeat. If it’s too chunky, thin it out with a little ice cold water.

4. To serve, sprinkle some saffron, sumac or paprika on top and drizzle with olive oil.



350 g strong white bread flour, plus extra for dusting

250 g plain yoghurt

1 tsp baking powder

1 tsp fine sea salt

½ tsp sugar


1. Place flour, yoghurt, baking powder, salt and sugar in mixing bowl then mix 15 sec/speed 6. Scrape down sides of mixing bowl with spatula. Knead / 1 min.

2. Tip dough out onto a lightly floured surface and bring together. Divide dough into 8 pieces using spatula then shape each into a ball. Roll dough out into a circle.

3. Heat a skillet or griddle pan and cook bread for 1 minute on each side. Serve immediately OR bake at 200c for 15c (remove when puffed up and browned)

Butter Chicken

For the chicken:

3 boneless, chicken thighs

50g Greek-style yogurt

1 tbsp ginger garlic paste

100gm Tikka paste

Ingredient B

40gm Ghee or Butter

Ingredient C

2 pcs of yellow Onions, slices

2 pc of fresh Green Chilies, tops removed

20gm Ginger

10gm Garlic cloves

10gm fresh Coriander

Ingredient D

2 tsp ground Cumin

2 tsp ground Coriander

1 tsp Garam Masala

1 tsp Salt

Ingredient E

100gm Water

100gm Tomato puree

200gm Cream

To taste: Sugar and salt


1. Marinate the chicken with Tikka paste, ginger garlic paste, yogurt.

2. Heat Ghee/Butter using 1m / Varoma / sp 1

3. Add onions, chillies, ginger, fresh coriander and garlic – 10s / sp4

4. Scrape down the sides and the lid of the TM bowl with spatula. Cook at 5m / Varoma / sp 2

5. Add dry spices and salt. Cook 3m / Varoma / sp 2

6. Add tomato puree and water and continue cook at 5m / Varoma / sp 1

7. Add the marinated chicken and cream. Cook 20m / 100c / Spoon 8. Taste and add more salt or sugar according to your preference.

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