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Meal Instructions
Specimen #0079·DUTCH OVEN·Weekend Project

Dutch Oven Chicken Tikka Masala

Rich creamy tomato curry with tender marinated chicken thighs that rivals your favorite Indian takeout in under an hour.

Cook temp
375°F
Total time
55m
REST
5m
Serves
6
PULL AT
165°F
Ingredients
2 lbs Boneless Skinless Chicken Thighs — cut into 1.5-inch pieces
1/2 cup Plain Yogurt
3 tbsp Unsalted Butter — divided
1 medium Yellow Onion — diced
4 cloves Garlic Cloves — minced
1 tbsp Fresh Ginger — freshly grated
2 tsp Garam Masala — divided
1/2 tsp Turmeric
1/2 tsp Ground Cumin
1 tsp Paprika
1/2 tsp Cayenne Pepper
15 oz Crushed Tomatoes — one can
1 cup Heavy Cream
1 tsp Sugar
2 tbsp Fresh Cilantro — chopped, for garnish
Equipment
Dutch Oven
Mixing Bowl
Wooden Spoon
Meat Thermometer
DirectionsGet to the point
1Cube 2 lbs chicken thighs and toss with yogurt, garam masala, turmeric, and cumin.
2Brown chicken in the dutch oven, then build the sauce with onion, garlic, ginger, tomato sauce, and cream.
3Simmer everything together for 20 minutes until chicken is tender and sauce is thick.
4Serve over basmati rice with fresh cilantro and warm naan bread.
Dad pro tip

Stop ordering tikka masala delivery. This one-pot version tastes better, costs a third of the price, and impresses everyone at the table. The yogurt marinade and the browning step are what separate homemade tikka from that sad jar sauce version. Make a double batch because this freezes beautifully.

Kid adjustment

Reduce cayenne to a pinch or omit entirely for heat-sensitive kids. Serve the chicken pieces over plain rice with extra cream sauce on the side for dipping naan.

Reheat

Reheat gently in a pot over medium-low heat with a splash of cream to loosen the sauce. Stir frequently.

BASIS: Boneless chicken thighs in enameled dutch oven at 375°F; USDA FSIS 165°F standard for poultry.420 kcal · 34g protein · 12g carbs · 27g fat
USDA FoodData Central #171514
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