Indian Butter Chicken Sous Vide (Original video)

Ingredients:

• Boneless skinless chicken thighs
• Salt
• Black pepper
• Indian Kashmir chili powder
• Garlic paste
• Ground ginger
• Butter
• White onions
• Tomatoes
• Cashew nuts
• Sugar
• Garam masala
• Malt vinegar
• White vinegar
• Heavy whipping cream

Instructions:

1. Season boneless skinless chicken thighs with salt, black pepper, Indian Kashmir chili powder, garlic paste, and ground ginger. Ensure each piece is coated.
2. Vacuum-seal the seasoned chicken thighs and cook sous vide at 167°F for 2 hours.
3. For the butter chicken gravy, melt butter in a pan, add white onions, garlic paste, tomatoes, cashew nuts, sugar, garam masala, malt vinegar, white vinegar, and Kashmir chili powder. Simmer for 25 minutes, then blend until smooth. Strain the gravy for a smooth texture.
4. Warm up the butter chicken gravy for 10 minutes before serving.
5. Serve the cooked chicken with the butter chicken gravy.
6. Optionally, prepare Indian street food by making a dough with all-purpose flour, water, vegetable oil, and salt. Fill with scrambled eggs, onions, tomatoes, bell peppers, jalapeno, and spices. Fry until golden brown.
7. Enjoy the Indian Butter Chicken with the street food and rice.