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.

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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…

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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.