Quote:
Originally Posted by kermitology
Has anyone ever done something like butter chicken sous vide?
Thoughts?
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Out of curiosity, what benefit would sous vide have for butter chicken?
Are you just looking for more tender chicken? If this is the case, then as OldDutch posted, you could cook the chicken sous vide, then add it in the sauce after, but this seems like more effort than it's worth.
Or are you planning to put everything in a bag and "set it and forget it"? If that's the case, a crock pot or instapot would probably be the better way to go.