Ruby Murray

Butter chicken tonight - cooked bone-in chicken thighs with marinade using the sous vide, 5 hours at 74oC, chilled in an ice bath then blasted under the grill before heating in the sauce (+ juices from the bag) - first time trying chicken thighs using the sous vide and they were phenomenal.


I’m going to ask my wife to make that :heart_eyes:

This is my current favourite thing for curries.

Had an attempt at Bhatura. Has sort of fallen flat…


Did you use yeast? I’ve seen recipes without it, but I’ve always used yeast and had no issues

Bicarb as MrsKettle can’t have yeast.

I also probably made them a bit then when rolling out.