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 cook time. We wanted to par cook it, but not worry so much about over cooking it when we warm it back up.
Instagram: Carmen @harrocarmen Kevin @kindof_cooking
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It's really good. Holy moly. Spices on point. Tastes on point. Colors on point. Chars on point.
Tender. Juicy. Everything. Wow. Today I'm going to show you a recipe that's really special to me.
I've had it my entire life from childhood to now. We're going to make tandoori chicken but we're
going to use the sous vide to help us because that would deliver the juiciest chicken without
any stress. You can prepare a lot of them in advance and when you're ready it's already cooked
and you just put on the grill to get the char. If you're new to kind of cooking make sure to
subscribe and click that notification bell so you get all our new videos. The first thing we're
going to do is sous vide our chicken. We're going to add some salt, some lemon juice to tenderize,
some garam masala for extra flavor and some kashmiri chili powder to add that signature
red color in there and obviously a little kick. Put spice on both sides of your chicken. I'm just
going to mix it up a bit, spread it around. Just make sure to have your chicken in one layer as
much as possible. We want to make sure all of it is fully pasteurized, fully cooked because sous
vide depends on thickness and time. For beautifully tender chicken thighs we're going to sous vide this
at 155 Fahrenheit for one and a half to two hours. So the chicken has come out the sous vide and we
have chilled it a bit and it's ready for even more spice. Although we put a little bit of spice in
here already that's not really the tandoori flavor that's just for me to give it a little.
We have yogurt going in. Yogurt going in. We have yogurt going in. We have a bit of lemon juice,
turmeric. This is ginger and garlic together. With your ginger and garlic you're going to want to
put the garlic through your press or chop it really finely but the best thing is to grate it
and same with the ginger. The best way is to grate it. Now this is garam masala. This one
is cumin and this is something. It's kasuri menthi. Okay and now the most iconic part, the red.
This is again Kashmiri chili powder. Some people like to use food coloring but we're going to skip
that step today. A lot of people put a lot more yogurt than I do. I don't really care for the
yogurt so much and I prefer to taste the other things. So now we're going to add our chicken
into this and cover it completely. Make sure everything is covered with a nice thick paste.
Almost forgot we need to add some oil on before we grill.
Good? Yeah good. Thank you. Forgot the oil. Let's grill it.
I cannot tell you how good this smells right now. Okay you really smell the char. It smells so good.
Chicken is so juicy. Get the char and get that little bit of kick of the spice. Oh man it's good.
If you like this recipe, check out our General Tso's chicken recipe.
That one is to die for. I'm gonna make a little. Oh wow you went all out.
Yeah I mean like what's the point of, I mean it is decor but may as well eat it.
More please. If you want to see the recipe for this, check out our Instagram kindof__cooking.
