Sous Vide Chicken Breast Tandoori
Discover how to make flavorful Sous Vide Chicken Breast Tandoori with this easy recipe. Perfectly tender and infused with aromatic spices. Try it today!
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours
- Yield: Ingredients for 4
- Category: Main Course
- Method: Grilling
- Cuisine: Indian
Ingredients
Scale
- 1lb (454 g) bone-in chicken thighs
- 1 TSP (5 ml) fresh lime juice
- 1 TSP (5 ml) garam masala
- 1 tsp (5 ml) Kashmiri chilli powder
- Canola oil to coat chicken
- 2 TBS plain yoghurt (for paste)
- 1 tsp (5 ml) minced garlic (for paste)
- 1 tsp (5 ml) turmeric (for paste)
- 1 TSP (5 ml) garam masala (for paste)
- 1 tsp (5 ml) cumin (for paste)
- 2 tsp (10 ml) Kashmiri chilli powder (for paste)
- 1 TSP (5 ml) fresh lime juice (for paste)
Instructions
- Step 1 Adjust the sous vide device to reach 155 °C.
- Step 2 Detach the skin from the chicken thighs.
- Step 3 In a bowl, combine the chicken with lime juice, garam masala, and Kashmiri chilli powder. Use your hands to spread the mixture evenly over the chicken, wearing gloves if desired.
- Step 4 Seal the chicken in a vacuum bag and cook it in the sous vide setup for 1.5 to 2 hours.
- Step 5 In a separate bowl, thoroughly blend all the ingredients needed for the paste.
- Finishing Steps
- Step 0 Submerge the chicken in an ice bath to lower its temperature. Once it’s cool, take the chicken out of the bag, apply a layer of oil, and cover it with the tandoori paste. Grill the chicken until its internal temperature reaches 165 °F.
Notes
- Marinate the chicken for at least 1 hour before cooking to enhance the flavors.
- Thoroughly blend the paste ingredients for a smooth and consistent texture.
- Remove the chicken skin before marinating to allow the flavors to penetrate the meat better.
Nutrition
- Calories: 400
- Fat: 15g
- Protein: 25g
Find it online: https://sousviderecipe.com/sous-vide-chicken-breast-tandoori/