Indian Butter Chicken Thighs


Serves 4


  • 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


  1. Fill and preheat the SousVide Supreme to 165F/74C.
  2. In a small bowl, whisk together all ingredients for the lime marinade.
  3. 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.
  4. Make the Garlic Ginger Paste and have ready. (Recipe below.)
  5. In a small bowl, whisk together all ingredients for the yogurt marinade.
  6. Pour this marinade over the chicken and rub it into the flesh.
  7. Cover the pie plate with plastic wrap and refrigerate to marinate for 1 hour.
  8. 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.
  9. Submerge the pouch in the water oven to cook for 1 hour.
  10. Meanwhile, make the sauce on the stovetop in a large, heavy-bottomed soup pot.
  11. In the pot, heat the oil over medium heat; add the onion and sauté until translucent and limp.
  12. Add the diced tomatoes and salt and simmer for another 10 minutes or so.
  13. 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.)
  14. Stir in the Garlic Ginger Paste, paprika, Sriracha, garam masala and cumin.
  15. Open the pouch of thighs and pour the accumulated juices into the sauce and stir.
  16. 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.
  17. Add the butter and continue to cook and stir, until the butter has fully melted into the sauce.
  18. Adjust seasoning with additional salt or pepper as desired and, finally, stir in the cream.
  19. Remove from the heat and garnish with cilantro leaves.
  20. 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.

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