Tandoori-Spiced Sous Vide Chicken Thighs with a Ghee Sear

By Sprig Originals ✓ · cooked up in Sprig

Chicken thighs rubbed with a simple ghee-and-spice paste, cooked in a 165°F water bath until completely tender and juicy, then blasted in a screaming-hot skillet for the charred tandoori edges. The bath does all the work, so the sear only takes 90 seconds a side and there is no chance of dry chicken. Serve with rice, naan or a cucumber salad.

Ingredients

• 1.5 lb boneless skinless chicken thighs (about 6)
• 3 tbsp ghee, divided
• 4 cloves garlic, finely grated
• 1 tbsp fresh ginger, finely grated
• 2 tsp Kashmiri chili powder (or 1 tsp paprika + 1/2 tsp cayenne)
• 1.5 tsp garam masala
• 1/2 tsp ground turmeric
• 1.5 tsp kosher salt

• 1 lemon, cut into wedges
• 2 tbsp cilantro, chopped

Instructions

1. Fill a large pot or container with water, clip in your immersion circulator, and set it to 165°F (74°C). Let it come up to temperature while you season the chicken.
2. In a bowl, stir together 1 tablespoon of the ghee (melted), the garlic, ginger, Kashmiri chili powder, garam masala, turmeric and salt into a thick paste. Add the chicken thighs and rub the paste over every surface with your hands.
3. Slide the thighs into a zip-top freezer bag in a single flat layer. Lower the bag into the water until only the top inch is above the surface so the water pushes the air out, then seal it and clip the bag to the side of the container.
4. Cook at 165°F (74°C) for 1 hour 30 minutes (anywhere up to 3 hours is fine — the thighs only get more tender). Lift out the bag, open it, and transfer the chicken to a plate. Pat both sides completely dry with paper towels; dry chicken is the whole secret to a good sear.
5. Heat the remaining 2 tablespoons ghee in a cast-iron or heavy stainless skillet over high heat until it shimmers and just begins to smoke. Sear the thighs in a single uncrowded layer, 60 to 90 seconds per side, until blistered and charred in spots. Work in two batches if needed.
6. Move to a board and rest 2 minutes, then squeeze lemon over the top and scatter with cilantro. Spoon any browned ghee from the pan over the chicken and serve.

Chef's tips

Nutrition (per serving, estimated)

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