Dump-and-Bake Chicken Tikka Masala

4 from 2 votes

You only need 10 minutes of prep for this easy Dump-and-Bake Chicken Tikka Masala!

Course Dinner

Cuisine Indian

Keyword chicken, Indian food, one pot meal

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 300kcal

Author Blair Lonergan

1 (28 ounce) can crushed tomatoes (about 3 ½ cups total)
1 cup diced onion
1 tablespoon minced fresh garlic I use a tube of pre-minced fresh garlic from the produce section for a shortcut
1 tablespoon minced fresh ginger I use a tube of fresh ginger paste from the produce section for a shortcut
2 teaspoons salt
2 tablespoons garam masala
1 tablespoon brown sugar
½ teaspoon cumin
1.5 -2 lbs. boneless, skinless chicken breast, diced into bite-sized pieces
½ cup canned coconut milk I used lite coconut milk, but regular also works well
Optional garnish: cilantro
Optional for serving: cooked rice, cauliflower rice, or Naan bread

Preheat oven to 400 degrees F.
In a large Dutch oven, stir together tomatoes, onion, garlic, ginger, salt, garam masala, brown sugar, cumin, and diced chicken.
Cover the pot and bake for 30 minutes. Stir, and check to make sure that the chicken is cooked through.
Once chicken is done, stir in the coconut milk.
Garnish with cilantro just before serving. Serve over rice, if desired.

Cooking Just for Two? Cut the ingredients in half and bake in a smaller pot. Cooking instructions remain the same.