the Breville Test Kitchen

Turbo Chicken Breast Masala with Raita

Name: Turbo Chicken Breast Masala with Raita
Cook time: 1800 s
Total time: 8100 s
Yield: Serves 2
Ingredients: 2 chicken breasts - boneless, skinless, approximately 10½ oz 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 (8½ oz) plain Greek-style yogurt; ½ small red onion - finely chopped; 1 Persian cucumber - deseeded, cut into ½-inch 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; 14½ oz 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...and in up to half the time! Paired with its fragrant creamy masala sauce and raita, it’s comforting, classy and a little bit exotic.

This recipe is tuned in for Breville+. Download the app and let Autopilot take the guesswork out of cooking, using our visual doneness selector.

the Joule® Turbo Sous Vide

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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 10½ oz 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 (8½ oz) plain Greek-style yogurt
½ small red onion
finely chopped
1 Persian cucumber
deseeded, cut into ½-inch 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
14½ oz can whole peeled tomatoes
1¼ cups (10 fl oz) chicken stock
¼ tsp garam masala
¼ tsp kosher salt

Instructions

1
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
Place the Joule Turbo Sous Vide inside a pot or large vessel (max 8 quarts) and place on a trivet. Fill with cool tap water until approximately halfway between the minimum and maximum fill lines and keep the pot uncovered.
Tip: A trivet will protect your countertop from direct contact with the hot pot or vessel. 
3
In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customize the cooking of your chicken. Once set, lower the bag into the water against the side of the pot, while using a spatula to push it three-quarters of the way down. This will remove the air and ensures it does not float. Seal the bag and Start Turbo, then continue to the next step. 
4
To make the raita, combine the yogurt, onion, cucumber, salt, chili pepper and cilantro in a small bowl. Sprinkle with the ground cumin. 
5
Place a heavy-based frying pan over medium heat. Once the pan is hot, add the oil and onions and cook, stirring occasionally for 5 minutes, or until softened and golden. 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 fragrant.
6
Reduce the heat to low, then stir in the cream, one tablespoon at a time to prevent curdling. Return to medium heat, add the tomatoes and cook for 5 minutes, or until softened. Add the stock and bring to a simmer, reduce the heat to medium-low and cook for 15 minutes, or until the sauce thickens slightly. Stir in the garam masala and salt.
7
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 and pour the cooking liquid into the masala sauce.
8
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.
9
Slice the chicken and serve with the masala sauce, raita and basmati rice, sprinkled with cilantro.