I was thinking that I could make up the sauce, pour it into the bags with the chicken, and slow cook it in the sauce for like 4 hours. Figured that would allow the flavours to saturate the meat and make it nice and tender. Thoughts?
https://www.allrecipes.com/recipe/141169/easy-indian-butter-chicken/
by Murky-Opposite6464
8 Comments
I was thinking about doing the same. Gonna follow to see the end result
The sauce may need a higher temperature to come together, which will dry out the chicken. I’d do them separately.
I make this chicken korma often, and it turns out great. Do not use low fat cream. Needs to be 35%+.
You can likely use this as a guide for time and temp. If you’re putting more than the volume in this recipe, Bump up the time to 2.5 or 3 hours.
https://recipes.anovaculinary.com/recipe/sous-vide-chicken-korma-2
At what temp?
Thought you were gonna knock $500 off that Tru Coat.
https://amazingribs.com/tested-recipes/marinades-and-brinerades/science-of-marinades-and-brinerades/
He is some info that may or may not be helpful to you.
“How to Sous Vide” by Daniel Shumski has a recipe for butter chicken thighs. I haven’t tried it, but it might be worth checking out.
It sounds like the plan is to make the sauce separately and then once the sauce is done add it to a bag with the chicken and then sv?
I guess the juice from the chicken may thin out the sauce? Maybe initially reduce the sauce a bit more than you normally would before adding it to the bag? I’m not a pro cook or anything. I’m just spitballing.