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
- 190°C · preheat
- Total time
- 55 min
- 20 prep · 35 cook · 5 rest
- Pull at
- 165°F
- USDA safe minimum
- Rest
- 5 min
- Before slicing
How to make AMAZING Indian Takeout at home (TIKKA MASALA) · Brian Lagerstrom
Brian Lagerstrom demonstrates searing yogurt-marinated chicken thighs before simmering them in an aromatic spiced tomato cream sauce.
- Target //Cook at 375°F (190°C) for 55 mins.
- Doneness //Pull when internal temperature reaches 165°F (USDA safe minimum). Rest 5 mins before slicing.
- Golden Rule //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.
- Family Tweak //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.
Ingredients
- 2 lbsBoneless Skinless Chicken Thighs, cut into 1.5-inch pieces
- 1/2 cupPlain Yogurt
- 3 tbspUnsalted Butter, divided
- 1 mediumYellow Onion, diced
- 4 clovesGarlic Cloves, minced
- 1 tbspFresh Ginger, freshly grated
- 2 tspGaram Masala, divided
- 1/2 tspTurmeric
- 1/2 tspGround Cumin
- 1 tspPaprika
- 1/2 tspCayenne Pepper
- 15 ozCrushed Tomatoes, one can
- 1 cupHeavy Cream
- 1 tspSugar
- 2 tbspFresh Cilantro, chopped, for garnish
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Get to the point
- 1
Cube 2 lbs chicken thighs and toss with yogurt, garam masala, turmeric, and cumin.
- 2
Brown chicken in the dutch oven, then build the sauce with onion, garlic, ginger, tomato sauce, and cream.
- 3
Simmer everything together for 20 minutes until chicken is tender and sauce is thick.
- 4
Serve over basmati rice with fresh cilantro and warm naan bread.
Step by step
Tap a step to cross it offMarinate the Chicken
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.
WhyYogurt tenderizes the chicken and helps the spices penetrate. Even 10 minutes of marinating makes a difference.
Brown the Chicken
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.
WhyBrowning the yogurt-coated chicken creates a smoky charred flavor that mimics tandoori cooking.
Build the Masala Sauce
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.
WhyThe sugar balances the acidity of the tomatoes. Without it the sauce tastes sharp instead of rich.
Simmer & Serve
20 minReturn 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.
WhyLet the sauce reduce uncovered so it gets thick and coats the back of a spoon. Covering it keeps it too thin.
- 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 & toddler 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.
- Serve with
- Basmati rice · Warm naan bread · Cucumber raita
- Reheating
- Reheat gently in a pot over medium-low heat with a splash of cream to loosen the sauce. Stir frequently.
- Calories
- 420
- Protein
- 34 g
- Carbs
- 12 g
- Fat
- 27 g
Nutrition source: USDA FoodData Central #171514. Cook-time basis: Boneless chicken thighs in enameled dutch oven at 375°F; USDA FSIS 165°F standard for poultry.
Frequently Asked Questions
How do you reheat leftover dutch oven chicken tikka masala without ruining the texture?
Reheat gently in a pot over medium-low heat with a splash of cream to loosen the sauce. Stir frequently.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 165°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 5 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
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.
What are the best side dishes to serve with this?
Recommended sides include Basmati rice, Warm naan bread, Cucumber raita.