Photo courtesy theblackpeppercorn.com

Courtesy of Steve Cylka (theblackpeppercorn.com)
Serves 4

INGREDIENTS

• 4 boneless skinless chicken breasts
• 2 tablespoons (28 g) butter
• pinch of salt and pepper
• 1 can (about 2 cups/240 ml) crushed or strained tomatoes
• 2 cups (480 ml) half-and-half (18%) cream
• 1-inch (2.5 cm) piece fresh ginger, peeled and cut into chunks
• 4 garlic cloves, peeled
• 1½ tablespoons (22.5 ml) honey
• 1 tablespoon (15 ml) paprika
• 1 tablespoon (15 ml) cumin
• 1 tablespoon (15 ml) turmeric
• 2 teaspoons (10 ml) coriander
• 1½ teaspoons (7.5 ml) salt
• 2 cups (320 g) cooked rice, for serving
• Fresh cilantro, for garnish

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 146F/63C.
2. Sprinkle salt and pepper on the chicken breasts; put them and the butter into cooking pouches and vacuum seal.
3. Into a blender or food processor, put the tomatoes, cream, ginger, garlic, honey and spices and process until smooth.
4. Pour the sauce into a large (gallon/3.8 liter) zip-closure cooking pouch. Use the displacement method (Archimedes Principle) to remove the air and zip the seal.
5. Submerge the pouches of chicken and sauce in the water oven and cook for 2 hours.

To plate:
1. Slice the chicken and drizzle generously with the tikka masala sauce.
2. Serve over rice and garnish with cilantro.