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.