Sous Vide Tandoori Chicken
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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
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Step 1
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
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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.
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Step 3
Put the bag in the water bath and set the timer for 1 1/2 hours.
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Step 4
Meanwhile, prepare the sauce: In a large bowl, combine yogurt, cumin seeds, and remaining 2 tablespoons tandoori paste. Cover and set aside.
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Step 5
About 10 minutes before the chicken is finished, brush a grill pan or grill with vegetable oil and heat to high.
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Finishing Steps
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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.
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Step 1
Thread the chicken onto skewers and transfer to the grill. Sear until well-browned, about 30 seconds per side.
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Step 2
Remove chicken from skewers and divide between 2 serving plates. Serve with mini papadums and your favorite Indian dipping sauce(s).