Instructions
- In a large bowl, combine all Marinade ingredients and mix well.
- Add Chicken to the marinade, ensuring each piece is coated. Marinate for at least 4 hours, or preferably overnight in the refrigerator.
- Sous vide Chicken: Place marinated Chicken in a vacuum-sealed bag. Cook in a water bath at 165°F (74°C) for 1.5 hours.
- After sous vide, remove Chicken from bag and pat dry. Preheat oven to 425°F (220°C).
- Place Chicken on a wire rack set over a baking sheet. Bake for 15-20 minutes, flipping halfway through, until skin is crispy.
- While Chicken is baking, prepare the Sauce. In a small saucepan, melt Clarified Butter (Ghee) over medium heat. Add Hot Sauce, Honey, and Smoked Paprika. Whisk until combined and heated through.
- Once Chicken is cooked, transfer it to a large bowl. Pour Sauce over Chicken and toss to coat evenly.
- Serve immediately with a side of cooling raita.
