- 2 pounds boneless skinless chicken thighs
- 2 to 4 cups cooked rice, for serving
- Fresh cilantro leaves, for garnish
- Naan, if desired
For the lime marinade
- 1 scant ounce fresh lime juice
- ½ teaspoon smoked paprika
- ½ teaspoon Sriracha (or to taste)
- 1 teaspoon sea salt
For the yogurt marinade
- ½ cup whole milk yogurt
- 2 tablespoons Garlic Ginger Paste (recipe follows)
- ½ teaspoon salt
- 1 teaspoon garam masala
For the butter sauce
- 2 tablespoons coconut oil
- 1 medium onion, peeled and diced
- 1 can fire-roasted diced tomatoes and the juice
- 1 ½ teaspoons salt
- 1 tablespoon Garlic Ginger Paste (recipe follows)
- 2 teaspoons smoked paprika
- 1 teaspoon Sriracha
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 3 tablespoons unsalted butter
- ½ cup heavy cream
- Fill and preheat the SousVide Supreme to 165F/74C.
- In a small bowl, whisk together all ingredients for the lime marinade.
- Put the thighs in a pie plate or shallow dish and pour half the lime marinade over them; turn them over and pour on the remaining lime marinade, rubbing it into the flesh to ensure good coverage. Set aside.
- Make the Garlic Ginger Paste and have ready. (Recipe below.)
- In a small bowl, whisk together all ingredients for the yogurt marinade.
- Pour this marinade over the chicken and rub it into the flesh.
- Cover the pie plate with plastic wrap and refrigerate to marinate for 1 hour.
- Remove the thighs from the refrigerator and pat with paper towel to remove excess marinade. Put them into a gallon zip-closure cooking pouch, in a single layer, and vacuum seal; if using a suction vacuum, be careful to force the seal before any marinade creeps up into the suction ports.
- Submerge the pouch in the water oven to cook for 1 hour.
- Meanwhile, make the sauce on the stovetop in a large, heavy-bottomed soup pot.
- In the pot, heat the oil over medium heat; add the onion and sauté until translucent and limp.
- Add the diced tomatoes and salt and simmer for another 10 minutes or so.
- Add ½ cup water and puree until smooth with an immersion blender (or cool slightly and transfer to a blender to puree and then transfer back to the pot.)
- Stir in the Garlic Ginger Paste, paprika, Sriracha, garam masala and cumin.
- Open the pouch of thighs and pour the accumulated juices into the sauce and stir.
- Add the thighs to the sauce, arranging in a single layer as much as possible. Bring the sauce to a simmer and cook for several minutes more.
- Add the butter and continue to cook and stir, until the butter has fully melted into the sauce.
- Adjust seasoning with additional salt or pepper as desired and, finally, stir in the cream.
- Remove from the heat and garnish with cilantro leaves.
- Serve with cooked rice and naan.
Garlic Ginger Paste
• 2 ounces ginger, peeled and chopped
• 14 cloves garlic, peeled and chopped
• 2 ounces water
1. Put the ingredients into a blender and process to a smooth paste, scraping down sides as required.
2. Store the paste (for up to two weeks) in a container with a tightly fitting lid.