Ingredients
- •4 boneless, skinless chicken breasts (6–8 oz each)
- •For yogurt marinade:
- •½ cup plain yogurt
- •1 tbsp lemon juice
- •1 tsp garam masala
- •1 tsp ground cumin
- •1 tsp kashmiri chili powder (or paprika)
- •½ tsp ground turmeric
- •1 tsp kosher salt
- •For makhani sauce:
- •3 tbsp unsalted butter
- •1 tbsp neutral oil
- •1 large onion, finely diced
- •4 cloves garlic, minced
- •1 tbsp fresh ginger, grated
- •1 can (14 oz) crushed tomatoes
- •1 tbsp garam masala
- •1 tsp ground cumin
- •1 tsp kashmiri chili powder
- •1 tsp smoked paprika
- •½ cup heavy cream
- •2 tbsp unsalted butter (for finishing)
- •1 tsp sugar
- •Salt to taste
- •Fresh cilantro and cream drizzle for garnish
- •Steamed basmati rice or warm naan for serving
Instructions
Whisk together all yogurt marinade ingredients. Coat chicken breasts thoroughly and refrigerate for at least 1 h (overnight is best).
Place marinated chicken in vacuum-seal bags in a single layer. Scrape in any remaining marinade.
Seal and preheat sous vide bath to 142°F (61°C).
Submerge bags and cook for 1 h 30 min.
While chicken cooks, make the makhani sauce. Heat 3 tablespoons butter and oil in a large saucepan over medium heat.
Add diced onion and cook 8–10 min until softened and golden.
Add garlic and ginger, cook 2 min until fragrant.
Add crushed tomatoes, garam masala, cumin, chili powder, and smoked paprika. Simmer 15 min, stirring occasionally.
Transfer the sauce to a blender and blend until completely smooth. Return to the saucepan.
Stir in heavy cream, finishing butter, and sugar. Simmer gently for 5 min until the sauce turns a rich orange-red.
When chicken is done, remove from bags and slice into thick strips.
Add sliced chicken to the warm sauce and stir gently to coat.
Simmer together for 2–3 min so the flavors marry.
Taste and adjust with salt.
Serve over steamed basmati rice or with warm naan.
Drizzle a little cream over the top and garnish with fresh cilantro.
Notes
- •Blending the sauce smooth is what separates restaurant butter chicken from home attempts
- •The yogurt marinade tenderizes AND flavors — don't skip it even if short on time
- •Sous vide means the breast stays juicy even in the hot sauce — no more dry butter chicken
- •Sauce can be made 3 days ahead; reheat gently and add the sous vide chicken just before serving