Sous Vide Chicken Tikka Masala

Food for Net
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Servings 4


  • Medium-Sized Pot
  • Blender
  • Sous Vide Immersion Circulator
  • Cooking Container


  • 500 grams chicken breast fillet cubed
  • 1 thumb-sized ginger finely chopped
  • 6 cloves garlic finely chopped
  • 1 piece red onion finely chopped
  • 1/2 cup tomatoes diced
  • 3 tbsp garam masala
  • 1 cup coconut milk
  • handful fresh cilantro chopped
  • 1-2 tbsp ghee
  • salt to taste


  • Sauté garlic, ginger, and onions in ghee until onions are translucent.
  • Add the diced tomatoes and sauté for another minute.
  • Add garam masala and roast for another minute.
  • Add coconut cream. Season with salt. Stir and turn off the heat.
  • Puree the sauce in a blender.
  • Put the chicken and sauce into a sous vide bag.
  • Cook for an hour at 145°F.
  • Top with fresh cilantro.
Keyword chicken, Korean, sous vide, tikka masala