Chicken Tikka Masala Sourdough

When the crisp autumn air starts rolling in, there is one absolute non-negotiable in my kitchen: Chicken Tikka Masala.Rich, aromatic, warm spices, and a velvety tomato sauce—it is the best cozy comfort food.

As a sourdough baker, I am constantly staring at my bubbly starter thinking: Can I roll that inside a loaf?

Turns out, yes you can.

Imagine cutting through that crackly, dark-golden crust—the moment your knife breaks the surface, you get a rush of warm steam carrying toasted cumin, aromatic ginger, garlic, and that comforting, tangy sourdough aroma.

Here is what every bite actually tastes like when you slice into it:

The Crumb & Flavor Profile

• The Golden Dough: The turmeric doesn’t just give the bread an earthy mustard-gold color; it adds a subtle, warm, peppery undertone that cuts through the natural sour tang of the starter. The crumb itself stays soft, airy, and moist from the slight moisture absorbed from the sauce.
• The Tikka Masala Swirls: Because the tikka masala gets folded right into the dough, you get rich pockets of velvety tomato, coconut cream, and bold garam masala. The spices don’t overpower—they bloom during the Dutch oven bake, mellowing into a sweet, savory, deeply comforting spice note.
• The Chicken & Cheese: The tiny cubes of tender chicken are packed with big yogurt-marinated flavor. Interspersed throughout are gooey, melted pockets of mozzarella that caramelize slightly where they touch the crust, giving you those irresistible crispy, cheesy edges.
• The Bright Finish: Flecks of fresh cilantro folded inside lift the whole bite with a fresh, citrusy contrast that keeps the rich spices and buttery crust from feeling too heavy.

How to Eat It

While a warm slice straight off the cooling rack needs absolutely nothing else, here are a few ways to take it over the top:

1. Garlic Ghee Toast: Toast a thick slice on a cast-iron skillet with a pad of garlic ghee or salted butter until crispy.
2. The BEST Soup Dipper: Dunk a slice into a piping hot bowl of creamy tomato soup or extra tikka masala sauce—it holds up structurally while soaking up every bit of gravy.
3. Naan-Style Grilled Cheese: Layer extra mozzarella and a dash of mango chutney between two slices, then press until golden and melted.

Combining spiced turmeric-tinted dough with savory chunks of tender chicken tikka masala, pockets of melted mozzarella, and fresh cilantro creates an incredible sweet-and-savory crumb. You get dinner and bread combined into one glorious, crackly Dutch oven bake.

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Chicken Tikka Masala Sourdough

Created by Sue Mun

Makes One, Sourdough Boule

Ingredients:

For the Dough:

• 100g ripe sourdough starter
• 315g water
• 450g bread flour
• 2 tsp ground turmeric
• 9g salt

Small Batch Chicken Tikka Masala:

• 1/2 medium yellow onion, quartered
• 3 cloves garlic      
• 1-inch piece fresh ginger, peeled
• 1 1/2 tablespoons garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper flakes
• 1 pound boneless skinless chicken breast, cubed
• 1/4 cup full-fat plain Greek yogurt
• 4 ounces full-fat unsweetened coconut milk
• 3 ounces tomato paste

Inclusions:

• 1/3 cup chicken tikka masala
• 1/4 cup mozzarella cheese, cubed into tiny pieces 
• 1/4 cup fresh cilantro, roughly chopped

Instructions:

1. In a large glass or ceramic bowl, mix together the warm water and the ripe sourdough starter.
2. Add in the bread flour, turmeric, and salt and mix until a shaggy dough forms.
3. Cover and rest for 1 hour.
   1. Stretch and fold #1. Using wet hands, stretch the dough into itself about 6-8 times or until gluten develops. Cover and rest for 30 minutes.
   2. Stretch and fold #2. Using wet hands, stretch and fold the dough into itself until it can not stretch anymore. Cover and rest for 30 minutes.
   3. Stretch and fold #3. Repeat the steps from above. Cover and rest for 30 minutes. 
   4. Stretch and fold #4. Repeat the steps from above. 
4. Cover and bulk ferment for 6-10 hours. Or until the dough has doubled in size and the dough peels away the sides of the bowl easily. If not, continue to proof longer. 

Make the Small Batch Chicken Tikka Masala:

1. In a blender or food processor, combine the onion, garlic, ginger, garam masala, turmeric, salt, and red pepper flakes. Blend everything together until a smooth paste forms.
2. In a medium bowl or a large zip-top bag, add in the paste from above, the chicken, and the yogurt. Toss everything together until the chicken is well coated. Marinate at room temperature for 30 minutes or marinade in the fridge for a couple hours before cooking.
3. About 1-2 hours before you are ready to shape your dough, it is time to cook the chicken tikka masala. Heat a large pan over medium heat. Add in the marinated chicken plus all of that marinade paste, coconut milk, and tomato paste. Occasionally stir and cook for about 15-20 minutes or until the chicken is cooked through and the sauce thickens slightly.
4. Serve about 1/3 cup of the chicken tikka masala into a container and set aside in the fridge to cool off completely before using in the loaf. For the remaining chicken tikka masala, you can totally eat it hot with a side of cooked rice!

Shape the Dough:

1. Flip the proofed dough over your lightly floured work surface and gently stretch to a long rectangle. Evenly spread about 1/3 cup of the cooled off chicken tikka masala mixture on top of the dough, leaving about 2 inches of the border of the rectangle plain. Then sprinkle the mozzarella cheese and fresh cilantro. Then perform a book fold and seal at the seam so no filling comes out. Then roll the log up tightly into a ball. Then gently push/pull dough into a tight round in a candy cane motion.
2. Dust with rice flour and place into banneton bread mold. 
3. Gently pull the edges of the round into the center of the dough. Just so it adds tension to the dough and helps improve oven spring when it bakes. 
4. Cover and proof in the fridge overnight (8-10 hours)

The Bake:

1. Preheat oven to 450F and place dutch oven in the oven to also preheat. 
2. Flip onto silpat or parchment and gently score the top of the dough using a lame knife.
3. Carefully place the sourdough into your hot Dutch oven. Cover with the lid. 
4. Bake at 450F for 25 minutes with the lid covered.
5. Lower the oven to 425F. Uncover the lid and bake again for 15-25 more minutes. Or until the internal temp is above 190F.
6. Cool completely on a wire rack before cutting and serving.