Tandoori Chicken

Classic Indian dish without the clay oven. You need to finish this on a grill for sure. I don't use the red food colouring.

Author

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Prep Time: 00:30

Recipe Time: 02:00

Temperature : 155F / 68.3C

Ingredients

• 1lb bone-in chicken thighs
• 1 TSP fresh lime juice
• 1 TSP garam masala
• 1 tsp Kashmiri chilli powder
• Canola oil to coat chicken
• 2 TBS plain yoghurt (for paste)
• 1 tsp minced garlic (for paste)
• 1 tsp turmeric (for paste)
• 1 TSP garam masala (for paste)
• 1 tsp cumin (for paste)
• 2 tsp Kashmiri chilli powder (for paste)
• 1 TSP fresh lime juice (for paste)

Directions

1. Set sous vide to 155 °C
2. Remove skin from chicken thighs
3. Mix the chicken, lime juice, garam masala, kashmiri chilli powder together. Rub the seasoning all over chicken. Might want to wear gloves.
4. Place chicken in vacuum bag and sous vide for 1.5 to 2 hrs
5. Combine all paste ingredients in a bowl and mix well.

Finishing Steps

1. Place chicken in an ice bath to cool down. Once cool, remove chicken from bag and coat with oil and tandoori paste. Finish chicken on grill until internal temp is 165 °F.