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Sous Vide BUTTER CHICKEN the BEST Indian recipe I’ve made!
Ingredients:
- Boneless skinless chicken thighs (estimate: 2 lbs)
- Salt (to taste)
- Black pepper (to taste)
- Indian Kashmir chili powder (to taste)
- Garlic paste (3 tbsp)
- Ground up ginger (2 tbsp)
- Butter (1/2 cup)
- White onions (1 large, chopped)
- Fresh garlic (3 cloves, minced)
- Tomatoes (4 medium, chopped)
- Cashew nuts (1/2 cup)
- Water (estimate: 1 cup)
- Sugar (2 tbsp)
- Garam masala (1 tbsp)
- Malt vinegar (2 tbsp)
- White vinegar (1 tbsp)
- Heavy whipping cream (1/2 cup)
- All-purpose flour (1 cup)
- Water (1/2 cup)
- Vegetable oil (2 tbsp)
- Eggs (2, beaten)
- Orange bell pepper (1, chopped)
- Jalapeno (1, chopped)
- Turmeric (1 tsp)
Steps:
1
Use boneless skinless chicken thighs. They are more flavorful than chicken breasts. Do the butchering yourself to save costs and keep the bones for stock.
2
Season the chicken with salt, black pepper, and Indian Kashmir chili powder. Use the real spices from India to get authentic flavors.
3
Add a good amount of garlic paste and freshly ground ginger. Use a micro grater to grate the ginger.
4
Mix the chicken well to ensure every piece is coated with the seasoning.
5
Vacuum seal the seasoned chicken and get it ready for sous vide.
6
Melt a good amount of butter slowly in a pan.
7
Add chopped white onions to the melted butter and cook them well. Add garlic paste and cook under medium heat to prevent burning.
8
Add chopped tomatoes and cook well. Choose tomatoes that are not too ripe. Add cashew nuts, water, and let it simmer under medium-low heat for 25 minutes.
9
Add sugar to cut the acidity, garam masala, malt vinegar, white vinegar, and Kashmir chili powder to the gravy. Mix well and cook for another 10 minutes.
10
Add heavy whipping cream to the gravy for a finishing touch.
11
Blend the gravy with a hand blender to make it smooth. Strain the blended gravy to remove tomato seeds and skin.
12
For the Indian street food, prepare the dough with all-purpose flour, water, and vegetable oil.
13
Mix the dry ingredients (flour and salt) before adding the wet ingredients. Mix well to make a dough.
14
Knead the dough for at least 5 minutes until it is soft and smooth. Let it rest for 30 minutes.
15
Prepare the filling by cooking beaten eggs in butter to your preferred doneness.
16
Sauté chopped onions in vegetable oil until cooked, then add garlic paste.
17
Add chopped tomatoes to the pan, followed by chopped orange bell peppers and jalapeno. Cook everything under medium-low heat for 5 minutes.
18
Add Kashmir chili, turmeric, freshly ground black pepper, and salt to the vegetables.
19
Combine the cooked vegetables with the scrambled eggs to make the filling.
20
Roll out the rested dough by hand, add the filling, and wrap it up.
21
Fry the wrapped dough in a pan on medium-high heat until golden brown.
22
Cook the vacuum-sealed chicken thighs at 167°F for 2 hours in the sous vide bath.
23
Warm up the gravy in the sous vide bath for no more than 10 minutes before serving.