How Long to Cook Chicken Tikka Masala (Seared Thighs, Spiced Cream Sauce) in the dutch oven
Specification: 2 lb boneless skinless chicken thighs cut into 1.5-inch pieces, marinated in spiced yogurt, seared in batches in 2 tbsp ghee in an enameled Dutch oven, then simmered in tomato-ginger-garlic cream gravy
3-Step Execution Protocol
Preheat dutch oven to Medium-low simmer (325°F stovetop surface / gentle bubbling with lid ajar). Prepare chicken tikka masala (seared thighs, spiced cream sauce) (2 lb boneless skinless chicken thighs cut into 1.5-inch pieces, marinated in spiced yogurt, seared in batches in 2 tbsp ghee in an enameled Dutch oven, then simmered in tomato-ginger-garlic cream gravy).
Cook for 20–25 mins gentle simmer (after 8 min chicken sear). Flip at the 4-minute mark for even browning.
Chicken thighs are fork-tender and opaque throughout; sauce has reduced and darkened slightly to deep vermilion, with droplets of spiced ghee shimmering on the surface. Confirm internal temperature reaches 175°F–180°F internal (USDA FSIS safe minimum 165°F; thighs reach optimal tenderness at 175°F+). Rest for 5 minutes before serving.
USDA FSIS "Poultry: Safe Cooking and Handling" (165°F minimum internal; thigh culinary peak at 175°F–180°F); Le Creuset Enamelled Cast Iron Stovetop Simmer Guide; Dishoom Indian Curry Masterclass technique.