Indian Tikka Chicken Dumpling Bake

Tikka points to bite-size meat steeped in warm spices, a hallmark of Indian kitchen craft. This oven bake folds yogurt-marinated chicken and potsticker dumplings into a creamy tikka masala sauce for easy weeknight fusion.

Serves 4 · 15 min prep · 45 min cook

Estimate for one serving

• 580 cal
• 36g protein
• 48g carbs
• 28g fat
• 3g fiber

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Ingredients

• 1.5 lb boneless chicken thighs
• 1 lb frozen potsticker dumplings
• 2 cups tikka masala simmer sauce
• 1/2 cup full-fat coconut milk
• 1/2 cup plain Greek yogurt
• 1.5 tsp garam masala
• 1 tsp ground cumin
• 4 garlic cloves
• 1 Tbsp fresh ginger
• 1 lime
• 1/3 cup fresh cilantro
• 1 tsp kosher salt
• 2 Tbsp vegetable oil
• for serving naan or basmati rice

Instructions

1. 1Preheat the oven to 400°F and lightly oil a 9-by-13-inch baking dish.
2. 2Cut the chicken thighs into bite-size chunks and toss with yogurt, garam masala, cumin, minced garlic, grated ginger, and salt until fully coated.
3. 3Spread the marinated chicken in an even layer in the baking dish and drizzle with a little oil.
4. 4Bake uncovered for 15 minutes until the chicken is mostly cooked and starting to brown at the edges.
5. 5Warm the tikka masala sauce with the coconut milk in a small saucepan until smooth and gently simmering.
6. 6Pull the dish, nestle the frozen potstickers among the chicken pieces in a single snug layer, and pour the warm sauce evenly over everything.
7. 7Return the pan to the oven and bake 20 to 25 minutes until the dumplings are heated through, puffed, and the sauce is bubbling thickly at the corners.
8. 8Squeeze fresh lime juice over the bake and let it rest 5 minutes so the dumplings finish absorbing the spiced gravy.
9. 9Chop the cilantro and scatter it generously across the top for brightness and color.
10. 10Scoop into bowls with warm naan or basmati rice, making sure each serving gets saucy chicken and several tender dumplings.