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Sous Vide Chicken Tikka Masala

Sous Vide Chicken Tikka Masala


4 boneless skinless chicken breasts
2 tablespoons butter
pinch salt and pepper
2 cups crushed or strained tomatoes
2 cups half and half or light cream
1-inch piece peeled ginger, cut into chunks
4 garlic cloves
1-1/2 tablespoons honey
1 tablespoon paprika
1 tablespoon cumin
3 teaspoons turmeric
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chefs spice Options

2 teaspoons coriander
1-1/2 teaspoon salt

Cooking Instructions

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.

Equipment List

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