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Tikka masala

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Indian
Keyword: gluten free, meat
Servings: 10


For the chicken

  • 2 g ground cumin
  • 2 g ground coriander
  • 2 g garlic powder
  • 0,5 g cayenne chile powder
  • Salt and pepper to taste
  • 500 g chicken breasts

For the tikka masala coating

  • 25 g tomato paste
  • 200 g crushed tomatoes
  • 50 g onion diced
  • 10 g fresh ginger minced
  • 3 cloves garlic diced
  • 1 chili diced
  • 50 g water
  • 10 g honey
  • 10 g garam masala
  • Salt and pepper
  • 3 g agar
  • 100 g heavy cream
  • sesame oil


  • Preheat the water bath to 60°C . Combine the spices in a small bowl and mix well. Salt and pepper the chicken breasts then coat with the spice mixture. Seal them in a sous vide bag and place them into the water bath. Cook for 1 hour. Remove from the sous vide bag and pat dry. Cut the chicken into 1 inch-sized cube.
  • During the chicken cooking time, heat a pan over medium to medium-high heat. Add oil and warm. Add the onion and cook until translucent, about 5 minutes. Add the garlic, ginger, and chili and cook for 2 minutes.
  • Add the tomato paste and garam masala and cook, stirring regularly, for 3 minutes. Add the crushed tomatoes, water, and honey then bring to a simmer for around 15 minutes. Salt and pepper to taste.
  • Add the agar, puree well, and bring to a boil for 3 to 5 minutes. Stir in the heavy cream then reduce the heat to just below a simmer and keep it there while dipping the chicken.
  • Stick a toothpick in a chicken cube then dip the chicken into the tikka masala coating. Set the cube on a plate, the coating should begin to harden quickly. Once the coating has set, re-dip it for a thicker coating. Repeat for the remaining chicken.
  • Serve with steamed basmati rice.