Chicken Tikka Masala
Bryant Kryck
May 20, 2020
Chicken Tikka Masala is a crowd-pleasing dish with an irresistibly creamy, spiced, tomato sauce. The recipe often gets watered down by those looking to simplify and save time, but that also means sacrificing flavor. In this recipe, the Anova Precision Oven first gives crispy grilled texture to the chicken, locking in flavor, and then we change the settings for a nice slow cook, using steam to keep the chicken juicy while everything stews.
Serves
6
Prep Time
02:30
Cook Time
02:30
4.33 (3)
59
Ingredients
1.5 cups
Plain Yogurt
1 Tbsp
Salt
6 each
Garlic Cloves Minced
4 tsp
Fresh Ginger Grated Fine
2 tsp
Ground Coriander
2 tsp
Garam Masala
2 tsp
Ground Cumin
4 tsp
Ground Turmeric
2.5 lb
Boneless Chicken Thigh
3 Tbsp
Canola Oil
1 ea
Large Yellow Onion Sliced Thin
¼ cup
Tomato Paste
4 tsp
Ground Cardamom
½ tsp
Red Pepper Flakes
1 28 oz
Can San Marzano Tomatoes Hand Crushed
2 cups
Heavy Cream
1 to taste
Cilantro Garnish
1 to taste
Black Pepper
1 to taste
Salt
1 to taste
Lime Slice
Steps
1. Make Marinade
Combine salt, garlic, ginger, coriander, garam masala, cumin, and turmeric in bowl. Remove half and save for later. Add in yogurt to half of the spices and whisk.
2. Marinate Chicken
Add chicken to yogurt marinade. Make sure to evenly coat the chicken in the marinade. Cover and chill for at least 2 hours. Preferably marinate 12-24 hours for best results.
3. Make Sauce Base
In a 4 quart pot or enameled Dutch oven, sweat sliced onions in oil at low heat. Add in tomato paste, cardamom, red chili flakes, and cook until tomato paste turns dark (about 5-7 minutes).
4. Add Seasoning To Base
Add remaining half of spices and garlic from Step 1. Stir for 1-2 minutes.
5. Add Tomato To Base
Using your hands, crush the San Marzano tomatoes into a separate bowl and then add to pot. Bring to a boil and simmer for 10 minutes. Turn up heat if needed.
6. Pre Heat
Rack
Pre Heat Oven
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Top
7. Lay Out Marinated Chicken
Line your pan with parchment paper and spray with non stick spray. Lay out your chicken evenly.
8. Broil Chicken
Rack
Broil Chicken until you have light black spots appearing on top of the chicken. This broiling step will give us the grilled outer texture we want, but it’s too short to cook the meat all the way through. Don’t worry, we’ll cook the chicken all the way through in a few steps.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Top
00:13 Timer
9. Dice Chicken
Cut chicken into a medium to large dice.
10. Add Cream To Base
Add heavy cream to pot or Dutch oven and stir well. Turn heat down until low and let simmer for 30-40 minutes stirring occasionally to prevent burning at the bottom and sides of the pot. Season to taste with salt and pepper to your liking.
11. Pre Heat
Rack
Pre Heat Oven
Sous Vide Mode: Off
Steam: 50%
Temp: 350°F
Heat: Rear
12. Coat Chicken with Masala Sauce
Combine chopped chicken with sauce in your Dutch oven or in a deep casserole dish.
13. Slow Cook
Rack
Slowly cook for 2 hours, opening the oven and stirring every 30 minutes. After 2 hours, the chicken will still hold their chopped shape, but be very knife-tender.
Sous Vide Mode: Off
Steam: 50%
Temp: 350°F
Heat: Rear
02:00 Timer
14. Plate, Garnish, and Serve
Plate and serve with basmati rice and naan bread. Garnish with fresh cilantro and lime wedges.
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