the Breville Test Kitchen

Chicken Breast Masala with Basmati Rice

Name: Chicken Breast Masala with Basmati Rice
Cook time: 1800 s
Total time: 8100 s
Yield: Serves 2
Ingredients: 2 chicken breasts - boneless, skinless, approximately 300g each; Neutral flavored oil - for brushing; Steamed basmati rice - to serve; 2 tbsp coarsely chopped cilantro; 1 tsp kosher salt; 2 tbsp fresh lemon juice; 1 tbsp finely grated fresh ginger; 2 cloves garlic - minced; 1 tsp ground cumin; 1 tsp paprika; ½ tsp kashmiri chili powder (or other mild chili powder); 2 tsp plain Greek-style yogurt; 2 tbsp neutral flavored oil; 1 cup (240 g) plain Greek-style yogurt; ½ small red onion - finely chopped; 1 Persian cucumber - deseeded, cut into 1cm dice; ¼ tsp kosher salt; 1 small green chili pepper - deseeded, finely chopped; 2 tbsp finely chopped cilantro leaves; ½ tsp ground cumin; 4 tbsp neutral flavored oil; 2 small yellow onions - sliced; 1 tbsp finely grated fresh ginger; 6 cloves garlic - minced; 1 tbsp ground coriander; ½ tsp ground turmeric; 1 tsp kashmiri chili powder (or other mild chili powder); 1 tbsp ground paprika; 4 tbsp heavy cream; 411 g can whole peeled tomatoes

Cooking the marinated chicken breast sous vide means a rich depth of flavor, all while keeping the meat perfectly tender and juicy. Paired with its fragrant creamy masala sauce and raita, it’s comforting, classy and a little bit exotic.

The HydroPro™

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2 hrs 15 mins total time

30 mins active time

Easy

Serves 2

Ingredients

Measurements:

2 chicken breasts
boneless, skinless, approximately 300g each
Neutral flavored oil
for brushing
Steamed basmati rice
to serve
2 tbsp coarsely chopped cilantro

For the marinade

1 tsp kosher salt
2 tbsp fresh lemon juice
1 tbsp finely grated fresh ginger
2 cloves garlic
minced
1 tsp ground cumin
1 tsp paprika
½ tsp kashmiri chili powder (or other mild chili powder)
2 tsp plain Greek-style yogurt
2 tbsp neutral flavored oil

For the raita

1 cup (240 g) plain Greek-style yogurt
½ small red onion
finely chopped
1 Persian cucumber
deseeded, cut into 1cm dice
¼ tsp kosher salt
1 small green chili pepper
deseeded, finely chopped
2 tbsp finely chopped cilantro leaves
½ tsp ground cumin

For the masala sauce

4 tbsp neutral flavored oil
2 small yellow onions
sliced
1 tbsp finely grated fresh ginger
6 cloves garlic
minced
1 tbsp ground coriander
½ tsp ground turmeric
1 tsp kashmiri chili powder (or other mild chili powder)
1 tbsp ground paprika
4 tbsp heavy cream
411 g can whole peeled tomatoes
1¼ cups (300 ml) chicken stock
¼ tsp garam masala
¼ tsp kosher salt

Instructions

1
To make the marinade, place the salt, lemon juice, ginger, garlic, cumin, paprika, chili powder, yogurt and oil in a microwave-safe zipper-lock freezer bag. Add the chicken breasts and turn to coat. Allow to marinate in the refrigerator for 1 hour or preferably overnight. 
2
Attach the HydroPro to the side of a pot or large vessel (max 45 liters). Fill with warm tap water halfway between the minimum and maximum lines.
3
To customise the cook: Select Sous Vide Toolbox from the main menu. Select Poultry, then select Tender Cut, followed by the cut shape that best matches your chicken breasts. Enter the thickness, select Fresh or Frozen, then select your preferred doneness. Press Time to Reach core temperature, then press Start preheating.
4
Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.
5
To make the raita, combine the yogurt, onion, cucumber, salt, chili pepper and cilantro in a small bowl. Sprinkle with the ground cumin. 
6
To make the masala sauce, place a heavy-based frying pan over medium heat. Once the pan is hot, add the oil and onions and cook for 5 minutes or until softened and golden, stirring occasionally. Add the ginger and garlic and cook for 2 minutes or until fragrant. Add the coriander, turmeric, chili powder and paprika and continue cooking until the onion mixture is fragrant and colored with spices. 
7
Reduce the heat to low, then stir in the cream, one tablespoon at a time to prevent curdling. Return to medium heat, then add the tomatoes and cook for about 5 minutes or until softened. Add the stock and bring to a simmer, then reduce the heat to medium-low and cook for about 15 minutes until the sauce has thickened slightly. Stir in the garam masala and salt. 
8
When the timer signals that the chicken is done, heat a cast iron grill pan over high heat. Carefully remove the bag from the water. Remove the chicken from the bag, then pour the cooking liquid into the masala sauce. 
9
Only when the pan starts to smoke (this will prevent overcooking and sticking), brush the pan with oil and sear the chicken for 30 seconds on each side. Transfer the chicken to a cooling rack set over a tray and rest for 2 minutes.  
10
Slice the chicken and serve on the sauce with basmati rice and raita. Sprinkle with the chopped cilantro.