Prepare to embark on a culinary journey that will transform your kitchen into an Indian restaurant-quality experience! This sous vide butter chicken recipe is not just a meal; it's a flavor explosion that promises tender, perfectly cooked chicken infused with rich, creamy spices that will have your family and friends begging for seconds. Imagine restaurant-level cuisine prepared right in your own home, with minimal effort and maximum deliciousness!
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 pound boneless chicken thighs
- 1 cup yogurt
- 2 tablespoons garam masala
- 1 tablespoon turmeric
- 1 tablespoon ginger, minced
- 1 cup tomato puree
- 1/2 cup heavy cream
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Begin by preparing the chicken. In a large bowl, combine the yogurt, garam masala, turmeric, minced ginger, and salt. Mix well until all the spices are thoroughly incorporated into the yogurt.
- Add the boneless chicken thighs to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight for the best flavor.
- After marinating, preheat your sous vide water bath to 165°F (74°C).
- Once the water bath is ready, transfer the marinated chicken thighs into a vacuum-sealable bag. Seal the bag using a vacuum sealer or the water displacement method if using a zip-top bag.
- Submerge the sealed bag in the preheated water bath and cook for 2 hours. This will ensure the chicken is tender and infused with the marinade flavors.
- While the chicken is cooking, prepare the sauce. In a medium saucepan over medium heat, add the tomato puree and bring it to a simmer. Cook for about 10 minutes, stirring occasionally.
- After 10 minutes, reduce the heat to low and stir in the heavy cream. Allow the mixture to simmer gently for an additional 5 minutes, then season with salt to taste.
- Once the chicken has finished cooking in the sous vide, carefully remove the bag from the water bath. Open the bag and transfer the chicken thighs to a cutting board.
- Shred or chop the chicken into bite-sized pieces, then add it to the saucepan with the creamy tomato sauce. Stir well to combine, ensuring the chicken is fully coated in the sauce.
- Allow the butter chicken to simmer on low heat for another 5-10 minutes to meld the flavors together.
- Serve the Indian Butter Chicken hot, garnished with fresh cilantro. It pairs beautifully with basmati rice or naan for a complete meal.
Tips
- Marination is Key: For the most intense flavor, marinate your chicken overnight. The longer it sits, the more the spices will penetrate the meat.
- Temperature Precision: Use a reliable sous vide device and ensure the water bath is exactly 165°F for perfectly tender chicken.
- Seal Like a Pro: If you don't have a vacuum sealer, use the water displacement method with a zip-top bag to remove air and prevent water from entering.
- Cream Matters: Use full-fat heavy cream for the richest, most luxurious sauce possible.
- Fresh Herbs Make a Difference: Always use fresh cilantro for garnishing. It adds a bright, fresh contrast to the rich, creamy sauce.
- Resting Time: Allow the chicken to rest for a few minutes after cooking to help retain its moisture and absorb the sauce's flavors.
- Serving Suggestion: Pair with freshly made basmati rice or warm naan bread to soak up every last drop of that incredible sauce.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 8g
Protein: 35g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 180mg
