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
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.