Guga Butter Chicken
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Precision® Cooker Accessories
Experience next-level sous vide cooking.
Ingredients for 5
Chicken Thighs (5-7)
Salt (to taste)
Pepper (to taste)
Minced ginger (to taste)
1-2 tbsp garlic paste
Kashmiri Chilli Powder (to taste)
SAUCE INGREDIENTS
500 grams roughly slit tomatoes
100 grams roughly cut onions
1 tbsp garlic paste
50 grams cashews
1/2 tsp garam masala
4 tbsp sugar
2 tbsp Kashmiri chilli powder
5 tbsp butter
3 tbsp heavy cream
2 tbsp malt vinegar
1.5 tbsp white vinegar
Directions
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Step 1
CHICKEN PREP
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Step 2
Mix chicken thighs, salt, pepper and Kashmiri chili powder in a large mixing bowl until chicken is evenly coated.
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Step 3
Seal in airtight bag either with vacuum sealer or water emersión technique. Cook immediately or freeze for later.
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Step 4
SAUCE PREP
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Step 5
Slow melt butter in large pan over medium-low heat.
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Step 6
Add chopped unions and sauté for 5 minutes.
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Step 7
Add tomatoes, cashews and water (just enough to almost cover tomatoes). Stir and let simmer on medium-low heat for 25 minutes.
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Step 8
Add dry spices, sugar and vinegars. Stir and let simmer on medium-low heat for another 10 minutes.
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Step 9
Taste and add salt as needed. Add cream, stir and let simmer another 5 minutes.
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Step 10
Transfer to large mixing bowl and used a hand blender to emulsify solids.
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Step 11
Strain solid material until sauce is creamy smooth.
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Step 12
Transfer sauce to ziplock bag and store in refrigerator for later.
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Step 13
PUTTING IT ALL TOGETHER
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Step 14
Set sous vide to 167 F.
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Step 15
Cook chicken at 168 F for two hours, or 2.5 hours if frozen.
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Step 16
With ten minutes remaining, add sauce to sous vide to warm up. Do not leave longer than ten minutes or butter and cream will start to separate.
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Step 17
Brown chicken in a large skillet with some oil
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Step 18
Cut chicken into small pieces and place in serving dish. Cover chicken with sauce.
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Step 19
Serve over basmati rice and enjoy.
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Step 0