Fill water bath with water and set sous vide to 146F.
Sprinkle salt and pepper on the chicken breast and place the chicken and butter in food safe bags and vacuum seal them.
Add tomatoes, cream, ginger, garlic, honey, and spices to a blender and process until smooth.
Pour the sauce in a large food safe bag. Vacuum seal the bag, being careful not to draw the sauce out while the machine is removing the air.
Place bags of chicken and sauce in the water bath and cook for 2 hours.
To plate: Slice chicken and drizzle with tikka masala sauce. Serve with rice and garnish with cilantro.