Sous Vide Tandoori Chicken

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Christina Wylie

Koh Samui Thailand

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, ...

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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.
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Ingredients for 2

  • 5 boneless, skinless chicken thighs, sliced into bite-sized pieces

  • 7 tablespoons tandoori paste

  • 3 teaspoons ghee or extra virgin olive oil

  • 2 tablespoons plain yogurt

  • 1 teaspoon cumin seeds

  • Vegetable oil, for grilling

  • Metal skewers or soaked wooden skewers, for grilling

  • Mini papadums and your favorite Indian dipping sauce(s), for serving

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

  • Step 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.

  • Step 3

    Put the bag in the water bath and set the timer for 1 1/2 hours.

  • Step 4

    Meanwhile, prepare the sauce: In a large bowl, combine yogurt, cumin seeds, and remaining 2 tablespoons tandoori paste. Cover and set aside.

  • Step 5

    About 10 minutes before the chicken is finished, brush a grill pan or grill with vegetable oil and heat to high.

    • Finishing Steps

    • Step 0

      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.

    • Step 1

      Thread the chicken onto skewers and transfer to the grill. Sear until well-browned, about 30 seconds per side.

    • Step 2

      Remove chicken from skewers and divide between 2 serving plates. Serve with mini papadums and your favorite Indian dipping sauce(s).

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140 F / 60 C Recipe Temp
Recipe Time
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