Everyone loves butter chicken. This recipe was adapted to make sous vide from a viral Instant Pot recipe. The original recipe by “The Butter Chicken Lady,” Urvashi Pitre, was even published in The New Yorker.
This version was simple to prepare and resulted in perfectly cooked, ultra tender and moist meat. The sauce was amazing too. My husband declared that it was the best butter chicken I’ve ever made! Easy and delicious.
The recipe was adapted from How to Sous Vide: Easy, Delicious Perfection any Night of the Week by Daniel Shumski. We ate it with roasted asparagus and warm naan.
Yield: Serves 4 to 6
- 2 tsp garam masala, divided
- 1 tsp garlic powder
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp sea salt
- 1/2 tsp cayenne pepper
- 1/2 tsp ground ginger
- 2 to 2 1/4 pounds boneless, skinless chicken thighs (about 5 or 6)
- 1 stick (8 T) unsalted butter, cut into small cubes, divided
- 1/2 cup heavy cream, divided
- 1/2 cup fresh cilantro leaves, packed, plus more for garnish
- 1/4 cup (4 T) tomato paste
- brown Basmati rice, for serving
- warm naan, for serving
- Set the water temperature to 165 degrees F. (It took a little bit shy of an hour for 10 quarts of room temperature water to reach the temperature with my Anova machine.)
- In a small bowl, mix 1 tsp garam masala, the garlic powder, turmeric, paprika, cumin, salt, cayenne pepper, and ginger.
- Dust both sides of each chicken thigh evenly with the spice mixture. Pour any remaining spices into the sous vide bag.
- Place the chicken in the bag and evenly distribute 4 tablespoons (1/2 stick) of the butter.
- Seal the bag, removing as much air as possible. Place in a second bag; remove as much air as possible.
- Place the bagged chicken in the preheated water. (I clip the top of the bag to the side of the water bath container.)
- After 1 hour 30 minutes, remove the bagged chicken. (Near the end of the cooking process, I cooked the rice and vegetables.)
- Remove the chicken from the bag and set it aside.
- Pour the juices from the bag into a blender. (I used a Vitamix.)
- Add 1/4 cup (4 T) cream, the cilantro, the remaining 1 tsp garam masala, and the tomato paste. Blend until smooth, about 10 seconds.
- Pour the blended sauce into a medium-size skillet or sauté pan over medium heat. Add the remaining 4 T (1/2 stick) butter and the remaining 1/4 cup cream. Cook, stirring gently, until the butter is melted and the sauce becomes homogenous, about 1 minute.
- Gently place the chicken in the pan and stir to coat.
- Cook over medium-low heat, about 1 minute.
- Serve the chicken over rice drizzled with additional sauce and garnish with cilantro. Serve with warm naan, if desired.
Note: Any extra sauce can be refrigerated in a covered glass container for up to 5 days. Serve over rice, roasted vegetables, or chicken.