Sous vide butter chicken

Ingredients for 4

• For the marinade:

• - 2 lbs boneless and skinless chicken thighs cut into bite-sized pieces

• - 1 1/2 tablespoons minced garlic (best if minced fresh, not pre-packaged)

• - 1 tablespoon fresh minced ginger

• - 2 1/2 teaspoons garam masala (I use SWAD brand)

• - 1 teaspoon turmeric

• - 1 teaspoon ground cumin

• - 1 1/2 teaspoon Kashmiri red chili powder (I use Rani brand)

• - 1 teaspoon of salt

• For the sauce:

• - 1/2 cup plain yogurt (not Greek)

• - 2 tablespoons olive oil

• - 2 tablespoons ghee (or 1 tbs butter + 1 tbs oil)

• - 1 large onion, sliced or chopped

• - 1 1/2 tablespoons garlic, minced (same as above – use fresh)

• - 1 tablespoon ginger, minced or finely grated

• - 1 1/2 teaspoons ground cumin

• - 1 1/2 teaspoons garam masala (SWAD)

• - 1 teaspoon ground coriander

• - 14 oz (400 g) crushed tomatoes

• - 2 teaspoon Kashmiri red chili powder (adjust to your taste preference)

• - 1 1/4 teaspoons salt

• - 1 cup of heavy or thickened cream

• - 1 tablespoon sugar

• - 1 teaspoon kasoori methi (or dried fenugreek leaves)

• - Fresh cilantro for garnish

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 167ºF / 75.0ºC

• Step 2

  Mix chicken and all sauce ingredients, then place into a vacuum seal bag or zip-lock. Let rest in your refrigerator for 1 hour at least

• Step 3

  When at temperature, place bag into the water bath for 2 hours

• Searing the chicken and making the sauce

• Step 0

  After the chicken is cooked sous-vide, remove from bag and separate chicken from juices (keep juices in a small container for later!)

• Step 1

  Place chicken into a large mixing bowl and add 1/2 cup plain yogurt. Mix well.

• Step 2

  Heat 2 tbsp olive oil in a large skillet at medium-high heat. When sizzling, add the yogurt-coated chicken into the pan and fry until browned. Remember, the chicken is already cooked, so all you need is a crust. When chicken is cooked, remove from skillet at place back into the same bowl.

• Step 3

  Heat ghee (or 1 tbsp butter with 1 tbsp oil) in same skillet. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.

• Step 4

  Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.

• Step 5

  Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown-red colour.

• Step 6

  Remove from heat, scoop mixture into a blender and blend until smooth. Add ¼ cup sous vide juices into the blender to help it mix well. Work in batches depending on the size of your blender.

• Step 7

  Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add sous-vide juices until desired consistency is obtained. Add the chicken back into the pan until warmed through.

• Step 8

  Garnish with chopped cilantro and serve with fresh Basmati rice and warm Naan

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