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 300g; Neutral flavoured oil - for brushing; Steamed basmati rice - to serve; 2 tbsp coarsely chopped coriander; 1 tsp Coarse salt; 2 tbsp fresh lemon juice; 1 tbsp finely grated fresh ginger; 2 cloves garlic - crushed; 1 tsp ground cumin; 1 tsp paprika; ½ tsp Kashmiri chilli powder (or other mild chilli powder); 2 tsp plain Greek-style yoghurt; 2 tbsp neutral flavoured oil; 1 cup (240 g) plain Greek-style yoghurt; ½ small red onion - finely chopped; 1 Lebanese cucumber - deseeded, cut into 1cm dice; ¼ tsp Coarse salt; 1 small green chilli - deseeded, finely chopped; 2 tbsp finely chopped coriander leaves; ½ tsp ground cumin; 4 tbsp neutral flavoured oil; 2 small brown onions - sliced; 1 tbsp finely grated fresh ginger; 6 cloves garlic - crushed; 1 tbsp ground coriander; ½ tsp ground turmeric; 1 tsp Kashmiri chilli powder (or other mild chilli powder); 1 tbsp ground paprika; 4 tbsp thickened cream; 411 g can whole peeled tomatoes

Cooking the marinated chicken breast sous vide means a rich depth of flavour, 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 300g
Neutral flavoured oil
for brushing
Steamed basmati rice
to serve
2 tbsp coarsely chopped coriander

For the marinade

1 tsp Coarse salt
2 tbsp fresh lemon juice
1 tbsp finely grated fresh ginger
2 cloves garlic
crushed
1 tsp ground cumin
1 tsp paprika
½ tsp Kashmiri chilli powder (or other mild chilli powder)
2 tsp plain Greek-style yoghurt
2 tbsp neutral flavoured oil

For the raita 

1 cup (240 g) plain Greek-style yoghurt
½ small red onion
finely chopped
1 Lebanese cucumber
deseeded, cut into 1cm dice
¼ tsp Coarse salt
1 small green chilli
deseeded, finely chopped 
2 tbsp finely chopped coriander leaves
½ tsp ground cumin

For the masala sauce 

4 tbsp neutral flavoured oil
2 small brown onions
sliced
1 tbsp finely grated fresh ginger
6 cloves garlic
crushed
1 tbsp ground coriander
½ tsp ground turmeric
1 tsp Kashmiri chilli powder (or other mild chilli powder)
1 tbsp ground paprika
4 tbsp thickened cream
411 g can whole peeled tomatoes
1¼ cups (300 ml) chicken stock
¼ tsp garam masala
¼ tsp Coarse salt

Instructions

1Place the salt, lemon juice, ginger, garlic, cumin, paprika, chilli powder, yoghurt and oil in a microwave-safe zip-lock freezer bag. Add the chicken breasts and turn to coat. Allow to marinate in the refrigerator for 1 hour or preferably overnight. 
2Place the Joule Turbo Sous Vide inside a pot or large vessel (max 8 litres) 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 benchtop from direct contact with the hot pot or vessel. 
3In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customise 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. 
4To make the raita, combine the yoghurt, onion, cucumber, salt, chilli and coriander in a small bowl. Sprinkle with the ground cumin. 
5Place 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, chilli powder and paprika and continue cooking until fragrant.
6Reduce 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.
7When the timer signals that the chicken is done, heat a cast iron grill pan over high heat. Carefully remove the bag from the water. Take the chicken out of the bag and pour the cooking liquid into the masala sauce.
8Only 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.
9Slice the chicken and serve with the masala sauce, raita and basmati rice, sprinkled with coriander.