Chicken TIKKA MASALA, It’s HEAVENLY!

Step 1

Start by scoring your chicken on both sides then seasoning well with salt. Into a bowl add 1 cup of yogurt, juice of half of a lemon, 1 tbsp of turmeric, 2 tsp of coriander, 2 tsp of graham masala, 1 tbsp of garlic paste, 1 tbsp of ginger paste and 1 tsp of black pepper.

Step 2

Mix everything well to combine the ingredients, then pour it all over the chicken and ensure that each piece is covered fully. let it marinate in the refrigerator overnight.

Step 3

In a sauce pan melt 1 tbsp of butter then add 1 cup of diced onions. Cook them until they have a little bit of color then add 1 tbsp of tomato paste, mix well and let it cook for about 2 minutes.

Step 4

Then add 1 tbsp of garlic paste, 1 tbsp of ginger paste, 2 tsp of coriander, 1 tbsp of turmeric, 1 tbsp of graham masala and 1 tbsp of kashimi chili powder. Mix well and let it cook all the way through and let it caramelize. To de-glaze the pan add 5 diced tomatoes, break them down and rub the bottom of the pan.

Step 5

After about 10 minutes add 1 tbsp of brown sugar, mix well then season with salt and freshly ground pepper. Finish the gravy with 1/2 cup of heavy cream, let it reduce if needed and your gravy is done. Pour it in a vacuum bag for sous vide.

Step 6

Bag your chicken in a vacuum bag and cook them sous vide @165°F / 74°C for 3 hours. Cook the gravy at the same temperature for 30 minutes. Once the chicken is done take them out of the bag and discard the liquids.

Step 7

Using a flamethrower give the chicken a nice sear, then shred all the chicken and plate it with the gravy and a side of rice. Enjoy your CHICKEN TIKKA MASALA!