Sous Vide Tandoori Chicken

Serves 4

This is an authentic recipe for Tandoori chicken.  We suggest to serve over a bed of Basmati rice, a refreshing cucumber salad and some toasted naan bread.  A whole chicken can be used and broken down into thighs, drumsticks, and breasts before cooking.  This recipe calls for the chicken to be grilled to finish off the chicken skin.  A good heavy cast pan can be used as well or it can even be finished under the oven broiler.  

Ingredients
 
For the tandoori marinade
½ cup greek yogurt
1 tbsp vegetable oil
6 garlic cloves, minced
2 tbsp fresh ginger, grated
1 tbsp garam masala
2 tsp ground cumin
2 tsp chili powder
4 tbsp fresh lime juice
2 tsp salt
2 tbsp tandoori paste

For the Chicken
3 lbs chicken parts, bone-in, skin-on
(breasts cut in half, thighs, and drumsticks)
 
Directions
For the Tandoori marinade

1. Heat the oil in a small skillet over medium heat until shimmering.  Add the garlic and ginger and cook until fragrant, approximately 1 minute.  Add garam masala, cumin, chili powder and tandoori paste.  Continue to cook until fragrant, 30 to 60 seconds longer.  Transfer to a mixing bowl.
2. Add the yogurt, lime juice and salt to the bowl and mix all together.
3. Add the chicken pieces to the bowl.  Using hands, gently massage the marinade into each piece of chicken making sure they are all evenly coated. 
4. Cover the bowl and place it in a fridge.  Let it marinade for at least 3 hours.

For the Chicken

1. Preheat the water bath to 167°F.
2. Take the marinated chicken and place it in a bag along with any remaining marinade.  Vacuum seal the bag or use the water displacement method.
3. Place the bag in the water bath and cook for 2 hours. Remove from the water bath.
4. Heat a clean grill to high heat.  Remove the chicken from the bag and place onto the grill, cooking until good grill marks are present, 1 to 2 minutes if the heat is great enough. 
5. Remove from the grill and transfer to a serving platter.
6. Serve with naan bread.​

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