Sous Vide Tandoori Chicken

Anova Culinary

I (sometimes) hear people complain that tandoori chicken can be a bit dry, but this sous vide version is far from it. By using juicy thigh meat and cooking it sous vide, the chicken stays moist and tender. This is further compounded by the fact that we cook the chicken at only 60ºC instead of 65ºC (the temperature at which we often cook chicken thighs), so we can avoid overcooking it during the final grilling stage (which adds a charred flavor and those attractive grill marks that we all love). Tandoori paste can be found in Indian supermarkets.

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:20

Recipe Time: 01:30

Temperature : 140F / 60C

Ingredients

Directions

  1. Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
  2. In a small bowl, mix 5 tablespoons tandoori paste with the ghee. Slather mixture over the chicken. Place chicken in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
  3. Put the bag in the water bath and set the timer for 1 1/2 hours.
  4. Meanwhile, prepare the sauce: In a large bowl, combine yogurt, cumin seeds, and remaining 2 tablespoons tandoori paste. Cover and set aside.
  5. About 10 minutes before the chicken is finished, brush a grill pan or grill with vegetable oil and heat to high.

Finishing Steps

  1. When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and add to the bowl with the sauce. Toss to coat.
  2. Thread the chicken onto skewers and transfer to the grill. Sear until well-browned, about 30 seconds per side.
  3. Remove chicken from skewers and divide between 2 serving plates. Serve with mini papadums and your favorite Indian dipping sauce(s).