Sous Vide BUTTER CHICKEN the BEST Indian recipe I’ve made!
This is by far one of the most popular chicken dish in india and I finally got it perfect! It’s easy, simple and delicious to make. Getting it done sous vide is perfect because it allows you to store it and have it ready in no time for lunch or dinner.
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Ingredients
Chicken Thighs
Salt
Pepper
kashmiri chilli powder
Garlic Paste
Ginger Paste
Chicken Gravy
500 gms roughly slit tomatoes
100 gms roughly cut onions
1 tbsp garlic paste
50 gms cashew
1/2 tsp garam masala
4 tbsp sugar
2 tbsp kashmiri chilli powder
5 tbsp butter
3 tbsp cream
2 tbsp malt vinegar
1.5 tbsp White Vinegar
Salt
Step 1
Start by seasoning your chicken with salt, freshly ground pepper, kashmiri chili powder, garlic paste and ginger paste and ginger paste. Mix everything well to ensure that every piece of chicken is fully seasoned. Bag it up and cook it sous vide @167°F / 75°C for 2 hours.
Step 2
in a pan melt 5 tbsp of butter, then add 100 gms roughly cut onions and cook them until translucent. Now add 1 tbsp of garlic paste, mix well and add 500 gms of sliced tomatoes, 50 gms of cashews and add some water. Let it simmer on medium heat for 25 minutes.
Step 3
After 25 minutes add 4 tbsp of sugar, 1/2 tsp of garam masala, 2 tbsp of malt vinegar, 1.5 tbsp of white vinegar and 2 tbsp of kashmiri chilli powder. Mix well and cook for another 10 minutes, then season with salt and pepper to taste.
Step 4
Add 3 tbsp of heavy whipping cream and mix well. Transfer everything to a bowl and then using a had blender liquefy all the ingredients. Once done strain everything to separate the solids and leave you with a smooth gravy.
Step 5
Once your chicken is done take them out of the bag then pan sear them with some oil to get a nice crust .
Step 6
Then put it in a skillet and pour your gravy over top. Serve with some rice and your amazing BUTTER CHICKEN is done, ENJOY!
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