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sous vide tandoori chicken on chopboard with cilantro, onion, lemon and naan bread
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5 from 3 votes

Sous Vide Tandoori Chicken

Course: Main Course
Cuisine: Indian
Keyword: chicken recipe, indian, sous vide, tandoori chicken


Sous Vide Bag Marinade

  • 600 g Chicken Thighs
  • 1 tsp Lemon Juice
  • 1 tsp Garam Masala
  • 1 tsp Kashmiri Chili Powder
  • Salt to taste

Tandoori Paste

  • 2 tbsp Plain Yogurt
  • 1 tsp Minced Garlic
  • 1 tsp Minced Ginger
  • 1 tsp Tumeric Powder
  • 1 tsp Garam Masala
  • 1 tsp Cumin Powder
  • 2 tsp Kashmiri Chili Powder
  • 1 tsp Kasoori Methi
  • 1 tsp Lemon Juice
  • Oil well coated


  • Raw Onions
  • Cilantro
  • Lemon


  • Set the sous vide to 155F (68C).
  • For the chicken, you can choose to remove the skin so the flavor penetrates better. If not it’s totally fine as well.
  • In a bowl, mix together the chicken thighs, lemon juice, garam masala, kashmiri chili powder, and salt. Rub the spice on both sides of the chicken. (Tip: wear gloves so your fingers don’t turn red!)
  • Place into a vacuum bag and sous vide for 1.5 - 2 hours.
  • Place finished chicken in an ice bath to cool down. Remove from bag.
  • Add the rest of the marinade on the chicken and coat it well.
  • You can either finish these on the grill or in the oven. Cook until a nice char forms. Serve with raw onions, cilantro and lemon.