Sous Vide Chicken Tikka Masala Recipe

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Written by Jason Logsdon

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.

Sous vide chicken tikka masala 2

Here's a lot more information on how to sous vide chicken breasts.

When I want to try some more flavorful chicken, I often turn to Crowd Cow.

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.

If you like this recipe and want to use sous vide to prepare nutritious and flavorful food, then my new book is perfect for you! Healthy Sous Vide has more than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family.

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.
Sous vide chicken tikka masala 6

Chicken Tikka Masala Recipe

  • Published: February 12, 2018
  • By Jason Logsdon
  • Total Time: 2 Hours
  • Cooks: 141°F (60.5°C) for 2 to 4 hour
  • Serves: 4

Ingredients for Chicken Tikka Masala

    Sous vide chicken tikka masala 1

  • For the Chicken

  • 1 pound chicken breasts (450 grams) (I personally love Crowd Cow)
  • 1/4 teaspoon garlic powder
  • 1/4 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

  • To Assemble

  • 4 dollops yogurt
  • 1/4 cup chopped fresh cilantro

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Cooking Instructions for Chicken Tikka Masala

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 more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

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.

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Nutritional Information for Chicken Tikka Masala

  • Calories: 314
  • Fat: 13g
  • Protein: 32g
  • Carbohydrate: 20g
  • Fiber: 6g
  • Sugar: 13g
  • Cholesterol: 87mg

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All tags for this article: Chicken, Recipe, Sous Vide, Sous Vide Chicken , Sous Vide Chicken Breast

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
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