Dutch Oven Chicken Tikka Masala
Rich creamy tomato curry with tender marinated chicken thighs that rivals your favorite Indian takeout in under an hour.
Chicken Thighs (Bone-In, Braised in Sauce)
6–8 bone-in skin-on thighs, skin rendered hard, then braised half-submerged in sauce
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
dutch-oven Timer
Set for 35 mins @ 375°F (190°C)
Ingredients
Base recipe calibrated for 6 adults.
Get to the Point Execution
Cube 2 lbs chicken thighs and toss with yogurt, garam masala, turmeric, and cumin.
Brown chicken in the dutch oven, then build the sauce with onion, garlic, ginger, tomato sauce, and cream.
Simmer everything together for 20 minutes until chicken is tender and sauce is thick.
Serve over basmati rice with fresh cilantro and warm naan bread.
Step-by-Step Guided Instructions
Cut 2 lbs boneless skinless chicken thighs into 1.5-inch pieces. Toss with 1/2 cup plain yogurt, 1 tsp garam masala, 1/2 tsp turmeric, 1/2 tsp cumin, and 1/2 tsp salt in a bowl. Let sit while you prep the other ingredients.
Yogurt tenderizes the chicken and helps the spices penetrate. Even 10 minutes of marinating makes a difference.
Heat 2 tbsp butter in a dutch oven over medium-high heat. Add marinated chicken in batches without crowding and cook for 3 minutes per side until browned. Remove chicken to a plate.
Browning the yogurt-coated chicken creates a smoky charred flavor that mimics tandoori cooking.
In the same dutch oven add 1 tbsp butter. Saute 1 diced onion until softened about 4 minutes. Add 4 minced garlic cloves and 1 tbsp freshly grated ginger and cook 1 minute until fragrant. Add 1 tbsp garam masala, 1 tsp paprika, and 1/2 tsp cayenne and stir 30 seconds. Pour in one 15 oz can crushed tomatoes, 1 cup heavy cream, and 1 tsp sugar. Stir well and bring to a simmer.
The sugar balances the acidity of the tomatoes. Without it the sauce tastes sharp instead of rich.
Return browned chicken and any juices to the sauce. Reduce heat to medium-low and simmer uncovered for 20 minutes stirring occasionally until the sauce thickens and chicken is tender and reads 165°F. Season with salt to taste. Serve over basmati rice topped with fresh cilantro.
Let the sauce reduce uncovered so it gets thick and coats the back of a spoon. Covering it keeps it too thin.
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.
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.
- Basmati rice
- Warm naan bread
- Cucumber raita
Reheat gently in a pot over medium-low heat with a splash of cream to loosen the sauce. Stir frequently.