Burgh makhani chicken
Use chicken with bones or at least the fatty parts, about 1,5kg
Mix all Seasoning with chicken
Cook in sous vide
Fry cooked chicken and set aside
Prepare the sauce in the same pan where chicken was fried
Prepare sauce separately
Author
S06BLQKVqz65UNQipQ4qKy
Prep Time: 00:00
Recipe Time: 07:00
Temperature :
134.6F / 57C
Ingredients
- Methi seeds, grounded 0,5 parts
- Jeera 1 part
- Chili powder 1 part
- Paprika powder 2 parts
- Garam masala powder 0,5 parts
- Madras powder 0,5 parts
- Turmeric powder 1 part
Directions
- Add Seasoning mix and the chicken to sous vide bag
- Cook 7h at 57celcius
- Add 1 can of tomato passata to a wok
- Add 1 can of canned san marzanos
- Reduce to half
- Stir fry the cooked chicken in butter or ghi
- Add salt to taste
- Combone the chicken and sauce
- Add double cream approx. 3-5 dl
- Let it simmer in low heat