Ingredients
Scale
- 2 chicken breasts, cubed into large chunks
- 2 tbsp Skyr 0% fat yoghurt
- 2 cloves garlic, grated on a microplane
- 1 thumb ginger, grated on a microplane
- 1/4 tsp turmeric
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp garam masala
- 1/4 tsp smoked paprika
- 1/2 tsp Kashmiri chilli powder
- 1/2 tsp Mild Madras powder
- 1/4 tsp dried fenugreek leaves
- Optional: 1/4 tsp red food colouring
- 1 lime
- 1/2 clove garlic
- 1 green chilli, sliced roughly
- 1 handful coriander
- 1 handful mint leaves
- 2 tsp sugar
Instructions
- Start by seasoning the cubed chicken breasts liberally with kosher/fine sea salt. Let it sit for 5 minutes.
- Mix together the yoghurt, ginger garlic paste, spices, food colouring (if using) and 1/2 lime juice together. Add the chicken and ensure every piece is well coated. Reserve in the fridge for min 30 minutes or up to overnight.
- Preheat water bath using a sous vide wand to 64c/147f. Vacuum seal chicken or place into a zip-lock bag.
- Once ready to cook, add the chicken to the water bath and cook for 45 minutes – 1 hour.
- Whilst the chicken cooks, make the chutney. Place the half garlic clove into a mini food processor along with the juice of halve a lime. Add 1 tsp of sugar, green chilli, coriander and mint leaves. Pulse until combined and the herbs and chilli have broken down. Season to taste with salt and add more sugar if needed.
- Once the chicken is cooked, remove the pieces of drain off the excess marinade. Place onto skewers and finish on a grill, griddle or use a blow torch to sear the outside. For best results sear on a charcoal BBQ.
- Serve with a wedge of lime, the chutney and a salad.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Method: Sous Vide
- Cuisine: Indian