I (sometimes) hear people complain that tandoori chicken can be a bit dry, but this sous vide version is far from it. By using juicy thigh meat and cooking it sous vide, the chicken stays moist and tender. This is further compounded by the fact that we cook the chicken at only 60ºC instead of 65ºC (the temperature at which we often cook chicken thighs), so we can avoid overcooking it during the final grilling stage (which adds a charred flavor and those attractive grill marks that we all love).
Tandoori paste can be found in Indian supermarkets.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (69g) | ||
Recipe Makes: 2 | ||
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Calories: 56 | ||
Calories from Fat: 56 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1401.9mg | 48 % | |
Potassium 18.8mg | 0 % | |
Total Carbohydrate 9.2g | 3 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 7.4g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 56
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