Indian chicken curry with paratha & fresh yogurt sauce

Name: Indian chicken curry with paratha & fresh yogurt sauce
Ingredients: 200 g Cream; 2.5 Chicken thighs; 0.5 units.items Onion (chopped); Paratha; Methi leaves (fenugreek); 200 g Yogurt; 2.5 g Cumin; Basmati rice; 60 g Date & tamarind chutney; 1 Garlic pulp; 300 g Curry paste

Indian chicken curry served with date & tamarind yogurt sauce, paratha, and basmati rice.

Ingredients

200gCream

2.5Chicken thighs

0.5units.itemsOnion (chopped)

Paratha

Methi leaves (fenugreek)

200gYogurt

2.5gCumin

Basmati rice

60gDate & tamarind chutney

1Garlic pulp

300gCurry paste

Preparation

Mix the chicken thighs with the curry and transfer to a vacuum bag. Cook sous-vide at 68°C for 120 minutes.
Make the fenugreek sauce by briefly sautéing the garlic, onion, and fenugreek in the pan. Deglaze with cream to the desired thickness.
Make the fresh sauce by blending yogurt with date & tamarind chutney using a hand blender.
Remove the paratha from the freezer and heat in an oven at 180°C for about 6 to 8 minutes until nicely browned and fluffy.
Cook the rice with cumin seeds and serve next to the chicken.
Spoon over some relish based on coriander, mint, spring onion, ginger, garlic, cumin, and yogurt.