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