This popular Indian curry is so flavorful with tender yogurt-marinated chicken with plenty of rich tomato cream sauce. This recipe is an excellent way to make use of a dutch oven lid, for a 1-pot dinner that tastes just as good on day 2, 3, or 4. Recipe is gluten free, paleo, & dairy free adaptable.
Marinade Chicken (30 minutes - overnight)1d
Course: Main Course
Cuisine: American, Indian
Keyword: chicken, curry, dairy free, gluten free, paleo, tikka masala
Cut the chicken into bite-sized pieces. Combine all marinade ingredients in a medium bowl. Cover and refrigerate at least 30 minutes, up to overnight.
Chop the onion, mince the garlic, and peel and grate the ginger (keep separate).
Preheat oven to 400℉. In a dutch oven, heat the ghee over medium heat. Add the onion with a pinch of salt and cook until softened, about 5 minutes stirring occasionally with a wood spoon. Add garlic, ginger, and reduce heat to medium-low. Cook, stirring occasionally, about 5 minutes until fond (caramelized bits) appear on the bottom of the pot. Add garam masala, paprika, and cayenne and stir well. Cook spices until fragrant, 1 minute.
Stir in the tomato sauce and season with 2 tsp salt. Invert the dutch oven lid and set over the tomato sauce. Spread the marinated chicken out in the lid. Transfer the pot (lid included) to the oven. Roast for 8 minutes, until the chicken begins to brown.
Using pot holders, turn the lid to combine the chicken with the hot tomato sauce. Swirl in the coconut milk. Serve with plenty of chopped cilantro. There will be plenty of sauce for topping rice or dunking pita bread. Leftovers may be stored in the dutch oven directly (refrigerated) for up to 4 days.