Gastronomixs

Tikka masala chicken thigh roulade

The distinctive flavours of the Indian tikka masala completely infuse the chicken by being cooked in a sous vide.

Tikka masala chicken thigh roulade

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Ingredients

1

kg

chicken thighs

1

litre

water

80

g

salt

10

g

cumin

10

g

coriander

5

g

ground paprika

5

g

garam masala

5

pods

cardamom

Preparation method

  • Brine the chicken thighs in the water and salt for 30 minutes.
  • Combine all the spices.
  • Preheat the sous vide system to 65°C.
  • Season the chicken thighs with the spices, put in a vacuum sealer bag, and pull vacuum.
  • Cook the chicken in the sous vide system for 1.5 hours.
  • Cool immediately in iced water.
  • Pull the meat.
  • Place the pulled meat in a line on several layers of plastic wrap.
  • Press down to make the mixture more compact which will result in a tighter roulade.
  • Roll up tightly and store in the refrigerator until use.

Serving suggestions

  • In a composition with components of yoghurt, tomato, and rice.
  • In a composition with components of garam masala, mango, carrot, and lentils.

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