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Tikka Masala Coated Chicken Recipe

Tikka masala is a traditional English dish at curry houses. Here I reimagine it as a modernist dish by turning the sauce into a gelled coating. It's a fun play on a old classic that many people really enjoy.

Tikka masala coated chicken cubes

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the tikka masala coated chicken recipe you can check out the following.

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Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Tikka Masala Coated Chicken Recipe

  • Published: April 14, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 2 Hours
  • Makes: 10 to 20 servings
  • Cooks: 141°F (60.5°C) for 2 to 4 hours

Tikka Masala Coated Chicken Ingredients

For the Chicken

4g garlic powder
4g ground cumin
4g ground coriander
1g cayenne chile powder
Salt and pepper
900g chicken breasts

For the Tikka Masala Coating

Canola oil
100g onion, diced
20g fresh ginger, minced
15g cloves garlic, diced
10g serrano chile, deseeded and diced
50g tomato paste
20g garam masala
400g crushed tomatoes
100g water
20g honey
Salt and pepper
3.6g agar, 0.9%
0.4% locust bean gum, 0.1%
200g heavy cream

To Assemble

Cilantro leaves, chopped

Tikka Masala Coated Chicken Instructions

For the Chicken

Preheat the water bath to 60.5°C (141°F). If you don't have a sous vide machine, the chicken breasts can be grilled or pan seared.

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 into the water bath. Cook for 2 to 4 hours. Remove from the sous vide pouches and pat dry. Cut the chicken into bite-sized cubes.

For the Tikka Masala Coating

Heat a pan over medium to medium-high heat. Add oil and warm. Add the onion and cook until translucent, about 5 to 7 minutes. Add the garlic, ginger, and serrano pepper 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.

To Assemble

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, you can re-dip it if you want a thicker coating. Repeat for the remaining chicken.

The dipped chicken can be re-heated in an oven set below 80°C (175°F).

Place a coated chicken cube on a dish, sprinkle on some cilantro and serve.

Want a Create More Great Dishes?

If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods! Get your copy today
and get ready to amaze your friends!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
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Tikka Masala Coated Chicken Recipe

PT120M Ingredients: 4g garlic powder 4g ground cumin 4g ground coriander 1g cayenne chile powder Salt and pepper 900g chicken breasts Canola oil 100g onion diced 20g fresh ginger minced 15g cloves garlic diced 10g serrano chile deseeded and diced 50g tomato paste 20g garam masala 400g crushed tomatoes 100g water 20g honey Salt and pepper 3.6g agar 0.9% 0.4% locust bean gum 0.1% 200g heavy cream To Assemble Cilantro leaves chopped