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Buttered Chicken

Name: Buttered Chicken
Prep time: 20 min
Cook time: 210 min
Total time: 230 min
Ingredients: 2 Tbsp of Tomato Paste; 2 of Large Boneless Skinless Chicken Breasts; 2 Tbsp of Garam Masala; 1 tsp of Ground Turmeric; 1 tsp of Ground Cinnamon; 0.13 tsp of Cayenne or Chili Pepper Powder (optional for added spice/heat); 7 of Garlic Cloves Minced; 1 of Cinnamon Stick; 2 tsp of Ground Coriander; 1.5 tsp of Dried Fenugreek Leaves; 2 tsp of Granulated Sugar; 0.5 cup of Crushed Tomatoes; 0.5 cup of Chicken Stock; 1 Tbsp of Ground Cumin; 1 tsp of Ground Ginger; 0.5 cup of Heavy Cream; 0 of Kosher Salt; 0 of Fresh Cracked Black Pepper; 0 of Cilantro Optional for Garnish; 0 of Cooked Rice; 3 Tbsp of Ghee or Butter; 2 tsp of Cornstarch; 0 of

Sharee

December 20, 2020

An Indian inspired recipe with a creamy butter sauce and chicken. The Anova Oven Sou Vide/Steam Combo helps to make fail proof juicy chicken breast that we add to the soup mixture at the end of cooking.

Serves

Prep Time

00:20

Cook Time

03:30

Ingredients

2 Tbsp

Tomato Paste

Large Boneless Skinless Chicken Breasts

2 Tbsp

Garam Masala

1 tsp

Ground Turmeric

1 tsp

Ground Cinnamon

⅛ tsp

Cayenne or Chili Pepper Powder (optional for added spice/heat)

Garlic Cloves Minced

Cinnamon Stick

2 tsp

Ground Coriander

1.5 tsp

Dried Fenugreek Leaves

2 tsp

Granulated Sugar

½ cup

Crushed Tomatoes

½ cup

Chicken Stock

1 Tbsp

Ground Cumin

1 tsp

Ground Ginger

½ cup

Heavy Cream

Kosher Salt

Fresh Cracked Black Pepper

Cilantro Optional for Garnish

Cooked Rice

3 Tbsp

Ghee or Butter

2 tsp

Cornstarch

Steps

1. Prepare Chicken

Pat dry chicken. Place chicken on pan with lined with foil or parchment paper. Season chicken with salt and pepper.

2. Preheat Oven

Rack

Sous Vide Mode: On

Steam: 100%

Temp: 140°F

Heat: Rear

3. Cook Chicken

Rack

Once oven has preheated place the pan of chicken in the oven. Cook for three hours.

Sous Vide Mode: On

Steam: 100%

Temp: 140°F

Heat: Rear

03:00 Timer

4. Dice Chicken

After chicken cooks dice the chicken into cubes/chunks and set aside.

5. Combine Ingredients

Combine all the ingredients except the butter and heavy cream in an oven safe casserole dish and stir until well combined. At this point you can leave the chicken out to ensure you don’t over cook your chicken.

6. Preheat Oven

Rack

Sous Vide Mode: Off

Steam: Off

Temp: 325°F

Heat: Rear

7. Cook Soup

Rack

Place the soup mixture in oven after the oven has preheated. Cook for 25 minutes. Add the chicken to the soup and cook for an additional five minutes.

Sous Vide Mode: Off

Steam: Off

Temp: 325°F

Heat: Rear

00:25 Timer

8. Add Cream

After the soup cooks add the heavy cream and butter. If the soup is not thick enough to your liking, make a cornstarch slurry with the cornstarch and a teaspoon of water then mix it into the soup and let the soup sit in the hot oven for about 2-3 minutes. Salt and pepper the soup to taste.

9. Serve

Serve with basmati rice and garnish with cilantro.