- Yield: 4 Servings
- Cooking Time: 2 Hours
For the Chicken
- 1 pound chicken breasts (450 grams)
- ¼ teaspoon garlic powder
- ¼ teaspoon ground coriander
- 1/8 teaspoon ginger powder
- 1/8 teaspoon ground turmeric
- 1/8 teaspoon cayenne pepper or chile powder of choice
For the Tikka Masala Sauce
- 1 onion, diced
- 4 cloves garlic, diced
- 1 tablespoon grated fresh ginger
- 1 jalapeño pepper, deseeded and diced
- 2 tablespoons tomato paste
- 2 tablespoons garam masala powder
- 2 tablespoons ground coriander
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon honey
- 4 dollops yogurt
- ¼ cup chopped fresh cilantro
How to Make It
For the Chicken
- Preheat the water bath to 141°F (60.5°C).
- Mix the spices together in a bowl. Salt and pepper the chicken then sprinkle with the spice mixture and seal in a sous vide bag. Place the sous vide bag in the water bath and cook for 2 to 4 hours, until pasteurized. For the Tikka Masala Sauce
- Heat oil in a pan over medium to medium-high heat. Add the onion and cook until softened, about 5 to 10 minutes. Add the garlic, ginger, and jalapeño pepper and cook for another 5 minutes.
- Add the tomato paste, garam masala, and coriander then cook, stirring regularly, for 5 minutes. Add the crushed tomatoes then bring to a simmer for around 15 minutes. Blend well then stir in the honey, salt and pepper to taste then remove from the heat. To Assemble
- Take the chicken out of the sous vide bag. Dry them thoroughly using paper towels or a dish cloth. Quickly sear the chicken for 1 to 2 minutes per side, until just browned, then remove from the heat.
- Place some sauce in a bowl, add the chicken to the sauce and top with a dollop of yogurt. Sprinkle with the cilantro then serve.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.