Steam-Baked Chicken Tikka Masala

Carlene Thomas RDN
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.
Prep Time
Cook Time
Steam-Baked Chicken Tikka Masala
4.33 (6)
2 Tbsp
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

1. Preheat Oven

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.
Sauté Chicken

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.
Add Spices

4. Make Yogurt Mixture

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

5. Combine Chicken and Tomatoes

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

6. Add Yogurt Mixture

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

7. Probe Chicken

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

8. Cook

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

Open the oven for 10 seconds to remove steam. The oven temperature will increase in this stage.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear

10. Continue to Cook

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.
Garnish and Serve
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