Chicken tikka masala is a traditional English dish at curry houses filled with rich flavors that connect on many different levels. My biggest problem with tikka masala is that the chicken is often dry and overcooked, which can be easily fixed by using sous vide. This results in meat that is always moist and tender.
There are many ingredients in this meal, but it comes together pretty quickly and there is always extra sauce that I freeze for later. If you prefer a richer tikka masala, you can stir in 1 cup of heavy cream or greek yogurt after you simmer the tomatoes. I usually serve this with white rice or cauliflower rice.
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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 more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
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.
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.
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