EASY Tandoori Chicken with Sous Vide
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- Опубликовано: 15 сен 2024
- Tandoori Chicken is a classic Indian dish full of fragrant aromatic spices. It’s one of Kevin’s favorite indian dishes, and he doesn’t usually like Indian food so this one must be special. Kevin’s dad actually used to go outside and make it on the grill for him in the dead of Canadian winter. So why mess with a dish that’s already so good? Well, we were originally testing this recipe for large gatherings so that we wouldn’t have to worry so much about the cooking time. We wanted to par-cook it, but not worry so much about overcooking it when we warmed it back up.
Ingredients:
SV bag
600g chicken thighs
1 tsp lemon juice
1 tsp garam masala
1 tsp kashmiri chili powder
Salt to taste
Marinade
2 tbsp Yogurt
Ginger Garlic Paste- 2 tsp
Turmeric Powder - 1 tsp
Garam Masala - 1 tsp
Cumin Powder - 1 tsp
Kashmiri Chilli Powder - 2 tsp
Kasoori Methi - 1 tsp
Lemon Juice - 1 tsp
Oil - As Required
Onions
Lemon
Cilantro
Set the sous vide to 155F (68C).
For the chicken, you can choose to remove the skin so the flavor penetrates better. If not it’s totally fine as well.
In a bowl, mix together the chicken thighs, lemon juice, garam masala, kashmiri chili powder, and salt. Rub the spice on both sides of the chicken. (Tip: wear gloves so your fingers don’t turn red!)
Place into a vacuum bag and sous vide for 1.5 - 2 hours.
Place the finished chicken in an ice bath to cool down. Remove from bag.
Add the rest of the marinade to the chicken and coat it well.
You can either finish these on the grill or in the oven. Cook until a nice char forms. Serve with raw onions, cilantro and lemon.
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I am Indian and I think you did a wonderful job. Great video! By the way Kasoori methi in English is called fenugreek leaves.
Thanks!! Interesting. Never heard of that one. Will probably see it everywhere now though. I don’t know what that phenomenon is called but once you see something everywhere once you learn about it.
This is awesome!! 🤤
Your vids have all been amazing* so far, kinda like authentic Asian dishes but cooked sous vide. I don't understand why you don't have like A LOT more subscribers! Anyway, keep it up!
Thanks!! hehe spread the word. Yes, that's what we are trying to go for, simplifying or adapting some asian recipes to the sous vide.
Made this tonight and I'm always hopeful when trying new recipes but I've been disappointed quite a bit. I had very high hopes about this dish and it did not disappoint! It was absolutely amazing. Thanks for sharing! I will absolutely be making this again
Hi Kevin and Carmen: I live in Australia and I have learnt a great deal from your videos. I also used to live in Canada. Keep it up with your good work !
Sounds odd to even type but I felt lik I know u 2..u both seem v welcoming n warm by nature
Amazing tandoori chicken, I agree everything was on point! My mouth is watering now it looks so good! You two make such a great team. Thanks for sharing this excellent recipe.
Will definitely try this. This channel needs more subscribers!
I agree 😜
Great video guys. I’m cooking this for a starter tonight 👍🏻
Spices on point, tender, juicy, everything’s on point. Sooo true 😉 I never get my sous vide this excellent! Gonna up my game.
I’m sure your food is delicious. Let us know if you try this recipe!
Nice video. I will try this tonight. Appreciate the alternative use of the a grill rather than a tandoori oven.
Hope you enjoy. Let us know what you think. LOL the grill was our only option.
hehe don't have a tandoor yet.
I am definitely going to be trying this, I needed more uses for my Kashmiri chili powder. I love your recipes!
It gives such a rich beautiful red colour. Enjoy!
Could you guys post the exact ingredient portions in the description? Your website isn't working.
Love your channel, currently binge watching it :D. Quick question, what kind of grill did you use for the charring? Was it gas or charcoal?
Thank you! We have a gas infra red grill.
How long to grill on each side ?
Can you give accurate cooking times please?
Hi! Great video! Was curious, roughly how long did it take on the grill to get that char? Thanks!
Hey There! Thanks! Just a minute or 2. If cooking from cold, you'll want to go a bit longer. Have your bbq blasting hot!
@@KindofCooking Sweet! Thanks for the prompt response! You'll rock!
Can you please do a sous vide Hakka style chili chicken episode?
That's a great idea. Although, with the tender thigh cubes it might be easier to skip the sous vide step. We did do a similar thing with general Tso's chicken and the chicken pakora. We'll definitely look into it.
In your video you add kasoori methi but in your on line recipe you do not list it. I have fenugreek leaves and want to add it. How much?
Good catch! I missed putting it in the ingredient list. You can go with 1-2 tsp, crush them with your fingers so they don’t get burned. Thanks for letting us know!
Why don't you sous vide the chicken with all the masala it would have allowed the masala to go deeper in the chicken .... Or beter yet marinate the chicken in it for 12 hours and then sous vide it
Great question!! This was part of a talk we did at the International Sous Vide Conference. When sous viding very flavourful things that we plan to grill after, we go much lighter on the seasoning and less on the liquids . The reason for this is that the purge from the bag dilutes the flavouring too much and it doesn't come through as you think it would. We also found that the marinade sticks much better when there was less liquid in the bag. Yes you definitely could do all the marinade in the bag when sous viding, there will be more flavours, but it's we found this is not worth all the extra ingredients you will use. In the sous vide we focus on tenderizing and adding just a little kick of flavour. We add all the marinade on top after sous vide and layer on thick while finishing. This is for things that are more flavourful. We did this experiment multiple times with different recipes like our bbq pork, and jerk chicken, the less marinade in the bag version always turned out better.
Marinating the chicken before hand would also work, you can just take off the extra before bagging. You'll also need more for glazing and layering when finishing.
hope that answers your question.