Courtesy of Chef Sam Hussain (caférickshaw.com)
- 2 to 2 ½ pounds (1 kg) boneless chicken breasts
- 3 tablespoons plus 1 teaspoon (50 ml) mustard oil
- Fresh cilantro/coriander and mint leaves for garnish
- 4 ounces (120 ml) salted natural yoghurt, for serving
For the marinade
- 3 tablespoons (90 ml) Greek yoghurt
- 1 tablespoon (15 ml) ground coriander powder
- 2 tablespoons (30 ml) garam masala 2 tablespoons (30 ml) ginger garlic paste 1 teaspoon (5 ml) ground cayenne pepper or to taste
- 1 teaspoon (5 ml) Kasuri methi (dry fenugreek)
- 1 lemon, for juice
- Salt, to taste
- 1 handful chopped fresh cilantro/coriander (divided use)
- 1/4 tsp (1.25 ml) bright orange food coloring (optional)
- Rinse the chicken breasts and pat them dry.
- In a bowl, mix together the marinade ingredients, using only half the amount of fresh coriander, reserving the rest for garnish.
- Put the chicken pieces into the marinade, coat well, and marinate for about 2 hours in the refrigerator.
- Fill and preheat the water oven to 160F/71 C.
- Remove the chicken from the marinade, shake off the excess marinade; put the chicken into a cooking pouch, and vacuum seal, on Normal/Moist, if possible.
- Submerge the pouch in the water bath to cook for 2 to 3 hours.
- Meanwhile, caramelize the onions (recipe follows.)
- Remove chicken from the pouch, drain accumulated juice, and pat dry.
- Heat mustard oil in a skillet over medium high heat and sear the chicken for 1 to 2 minutes each side, until golden brown.
- Plate the chicken with caramelized onion and a sprinkle of coriander and fresh mint leaves on top. Serve with salted natural yoghurt
For the caramelized onions
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (5 ml) dry Kasuri Methi (fenugreek )
- Salt, to taste
- 2 large red onions, peeled and thinly sliced
- 1 tablespoon (25 g) brown sugar
- 1 to 2 tablespoons (15 to 30 ml) balsamic vinegar
- Pour the olive oil into a non-stick frying pan over medium low heat.
- Add the onions, the Kasuri methi and a good pinch of salt, and sauté the onions until they are caramelized, about 15 to 20 minutes.
- Add the brown sugar and balsamic vinegar to the onions and stir to coat.
- Serve with the Chicken Tikka.