TIKKA MASALA (THIGHS EDITION)
makes 6 servings · total 2h 30m · tested

Precision-cooked chicken tikka masala using the sous vide method. The
standard bath is 149°F (65°C) for 1.5 to 2 hours, which yields an
incredibly silky, tender thigh. If you prefer a more traditional, firm
"shreddable" texture for dark meat, you can bump the bath to 155°F
(68°C).

INGREDIENTS
  -- The Meat & Cure --
     1143 g   boneless, skinless chicken thighs (dried thoroughly)
     17.1 g   kosher salt (exactly 1.5% equilibrium)
  -- The Stovetop Bloom Paste (For the bag) --
       38 g   ghee
       19 g   fresh garlic (grated or pasted)
       19 g   fresh ginger (grated or pasted)
       13 g   garam masala
        6 g   Kashmiri chili powder
        4 g   turmeric powder
      2.5 g   green cardamom powder
      2.5 g   ground coriander
      2.5 g   kasuri methi (crushed; dried fenugreek leaves)
       38 g   tomato paste
  -- The Naan-Mopping Sauce --
      381 g   tomato puree / passata
      152 g   heavy cream
       30 g   honey or brown sugar (adjust to taste after simmer)
       39 g   butter (cold, cubed)
              fresh cilantro (for garnish)

STEPS
  Bloom & Bag
    1. Bloom the Spices: Heat the ghee in a skillet over medium heat.
       Add the grated garlic, ginger, and all the dry spices. Fry
       constantly for 60 to 90 seconds until highly aromatic. Stir in
       the tomato paste and cook for 1 more minute. Remove from heat and
       let cool completely.
    2. Cure and Bag: Dry the chicken thighs thoroughly. Toss the meat
       with the salt and the cooled spice paste until completely coated.
       Place in a single layer in a vacuum bag and seal.
  Cook & Sear
    1. The Precision Bath: Submerge the bag in a 149°F (65°C) water bath
       for 1.5 to 2 hours.
    2. The Quick Sear: Remove the bag and drain ALL the spiced bag
       juices into a bowl to save. Scrape the excess paste off the
       chicken and pat dry. Sear in a screaming-hot skillet with a high-
       smoke-point oil for 45–60 seconds per side. Set aside on a
       cutting board to rest.
  The Sauce
    1. The 10-Minute Sauce Reduction: Turn the skillet heat down to
       medium. Pour in the reserved bag juices and scrape up any browned
       fond. Pour in the passata. Let simmer vigorously for 8 to 10
       minutes to cook out the raw acidity and deepen the color. Stir in
       the honey.
    2. The Cream Emulsion: Turn the heat off completely. Stir in the
       heavy cream. Drop in the cold butter cubes and swirl the pan
       constantly until the butter melts, emulsifying into a thick,
       glossy sauce. Top with fresh cilantro.

EQUIPMENT
  Sous vide immersion circulator, vacuum sealer, large skillet.

FOOD SAFETY
  Do not reuse raw marinade; the bag juices in this recipe are safe
  because they are fully pasteurized during the sous vide bath.

STORAGE
  Refrigerate leftover chicken and sauce in an airtight container for up
  to 4 days.

LICENSE
  CC BY 4.0: share and adapt freely, credit longproof and link to
  https://longproof.duckdns.org/recipes/tikka-masala-thighs-edition.txt
  https://creativecommons.org/licenses/by/4.0/