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Steam-Baked Chicken Tikka Masala

Name: Steam-Baked Chicken Tikka Masala
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 Tbsp of ghee; 1.5 lb of boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces; 1 medium of yellow onion, thinly sliced; 2.5 tsp of kosher salt; 2.25 tsp of ground turmeric; 1 tsp of garam masala; 1 tsp of red pepper flakes; 1 tsp of cumin seeds; 1 tsp of freshly ground coriander seeds; 0.5 tsp of chili powder; 1 cup of plain yogurt; 0.5 cup of heavy cream; 2 Tbsp of tomato paste; 1 Tbsp of grated fresh ginger; 2 cloves of garlic, grated; 1 (28-ounce) can of whole peeled San Marzano tomatoes, crushed by hand; 0 of Fresh cilantro, for garnish; 0 of Basmati rice and naan, for serving

Carlene Thomas RDN

August 31, 2021

This tikka masala-flavored chicken bake requires zero marinating time, but it still has the tangy tomato flavors you expect. Plus, the chicken is guaranteed to turn out super moist, thanks to the Anova Precision Oven’s sous vide mode and temperature probe.

Serves

Prep Time

00:15

Cook Time

00:40

4.33 (6)

900

Ingredients

2 Tbsp

ghee

1.5 lb

boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces

1 medium

yellow onion, thinly sliced

2.5 tsp

kosher salt

2.25 tsp

ground turmeric

1 tsp

garam masala

1 tsp

red pepper flakes

1 tsp

cumin seeds

1 tsp

freshly ground coriander seeds

½ tsp

chili powder

1 cup

plain yogurt

½ cup

heavy cream

2 Tbsp

tomato paste

1 Tbsp

grated fresh ginger

2 cloves

garlic, grated

1 (28-ounce) can

whole peeled San Marzano tomatoes, crushed by hand

Fresh cilantro, for garnish

Basmati rice and naan, for serving

Steps

1. Preheat Oven

Rack

Sous Vide Mode: On

Steam: 100%

Temp: 165°F

Heat: Rear

2. Sauté Chicken

Heat the ghee in a large skillet over medium heat. When the ghee is shimmering, add the chicken and onions. Cook, stirring occasionally, until the exterior of the chicken is no longer pink and the onions begin to soften, about 5 minutes.

3. Add Spices

Sprinkle in the salt, turmeric, garam masala, pepper flakes, cumin, coriander, and chili powder. Continue to cook, stirring, until aromatic, about 2 minutes. Remove from the heat.

4. Make Yogurt Mixture

Combine the yogurt, cream, tomato paste, ginger, and garlic in a medium bowl. Whisk until smooth.

5. Combine Chicken and Tomatoes

Combine the sautéed chicken and tomatoes in a large, deep baking dish.

6. Add Yogurt Mixture

Pour in the yogurt mixture and stir until the sauce is homogenous.

7. Probe Chicken

Insert the probe into the center of the largest piece of chicken.

8. Cook

Rack

Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature, 20 to 30 minutes.

Sous Vide Mode: On

Steam: 100%

Temp: 165°F

Heat: Rear

145°F Probe Target

9. Vent Oven

Rack

If using a Precision Oven 1.0, open the oven for 10 seconds to remove steam. If using a Precision Oven 2.0, the oven will automatically vent. The oven temperature will increase in this stage.

Sous Vide Mode: Off

Steam: Off

Temp: 350°F

Heat: Rear

10. Continue to Cook

Rack

Continue to cook the chicken in the hotter oven without steam until the probe reaches its target temperature, about 6 minutes.

Sous Vide Mode: Off

Steam: Off

Temp: 350°F

Heat: Rear

165°F Probe Target

11. Garnish and Serve

Divide the chicken and the sauce between bowls and garnish with cilantro. Serve with rice and naan.