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Chicken Tikka

Chicken Tikka

  • Prep Time: 20 minutes
  • Total Time: About 4 hours
  • Yield: 6 servings


  • 2 pounds boneless chicken breasts or thighs, cut into bite size pieces
  • 2 tablespoons minced garlic
  • 1 ¼ cups plain whole milk yogurt
  • 2 tablespoons Madras curry powder
  • 2 teaspoons kosher salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 2 shallots, minced
  • 2 tablespoons minced ginger
  • 1 tablespoon turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground black pepper
  • One 14-ounce can tomato sauce
  • 2 tablespoons light brown sugar
  • Chopped cilantro, for serving


  • Place the chicken pieces in a medium bowl and add the garlic, yogurt, 1 tablespoon of the curry powder, 1 ½ teaspoons of the salt, the paprika, ¼ teaspoon of the cayenne, and mix thoroughly so that the chicken is evenly coated with the spice mixture. Refrigerate for at least 1 hour and up to overnight.

    Preheat a sous vide water bath to 65 degrees C.

    Heat a large nonstick skillet over medium high heat and add the oil. When hot, add half of the chicken pieces and cook until nicely browned on both sides, 2 to 3 minutes. Transfer to a bowl and repeat with the remaining chicken.

    Add the butter to the hot skillet along with the shallots and ginger and cook, stirring, until softened, 3 to 4 minutes. Add the remaining tablespoon of garlic along with the turmeric, the remaining tablespoon of curry powder, remaining ½ teaspoon salt, cumin, coriander, remaining ¼ teaspoon cayenne, and black pepper and cook until spices are toasted and very fragrant, 1 to 2 minutes. Add the tomato sauce, brown sugar and cook, stirring, until the sauce thickens, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 cup of yogurt. Add the sauce to the chicken and stir to combine. Spoon the chicken and sauce mixture into a gallon size resealable freezer storage bag and seal using the water displacement method.

    Lower the bag into the water bath and cook for 1 ½ to 2 hours, until the chicken is very tender.

    Remove from the water bath, adjust the seasoning if necessary, and serve over basmati rice or alongside naan bread, garnished with the cilantro.