Guga Butter Chicken

Creamy butter chicken served over basmati rice.

Author

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Prep Time: 01:00

Recipe Time: 02:00

Temperature : 167F / 75C

Ingredients

• 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

1. CHICKEN PREP
2. Mix chicken thighs, salt, pepper and Kashmiri chili powder in a large mixing bowl until chicken is evenly coated.
3. Seal in airtight bag either with vacuum sealer or water emersión technique. Cook immediately or freeze for later.
4. SAUCE PREP
5. Slow melt butter in large pan over medium-low heat.
6. Add chopped unions and sauté for 5 minutes.
7. Add tomatoes, cashews and water (just enough to almost cover tomatoes). Stir and let simmer on medium-low heat for 25 minutes.
8. Add dry spices, sugar and vinegars. Stir and let simmer on medium-low heat for another 10 minutes.
9. Taste and add salt as needed. Add cream, stir and let simmer another 5 minutes.
10. Transfer to large mixing bowl and used a hand blender to emulsify solids.
11. Strain solid material until sauce is creamy smooth.
12. Transfer sauce to ziplock bag and store in refrigerator for later.
13. PUTTING IT ALL TOGETHER
14. Set sous vide to 167 F.
15. Cook chicken at 168 F for two hours, or 2.5 hours if frozen.
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.
17. Brown chicken in a large skillet with some oil
18. Cut chicken into small pieces and place in serving dish. Cover chicken with sauce.
19. Serve over basmati rice and enjoy.