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sous vide tandoori chicken


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Step 1

Set the sous vide to 155F (68C).

Step 2

For the chicken, you can choose to remove the skin so the flavor penetrates better. If not it’s totally fine as well.

Step 3

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!)

Step 4

Place into a vacuum bag and sous vide for 1.5 - 2 hours.

Step 5

Place finished chicken in an ice bath to cool down. Remove from bag.

Step 6

Add the rest of the marinade on the chicken and coat it well.

Step 7

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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