Chicken Tikka Masala with Rice

While we don’t know what Ollie’s father-in-law recommended for Trent Crimm and Ted when they met for a meal at his restaurant, we suspect it could be the popular Indian dish chicken tikka masala. This dish is so iconic in the UK that it’s often considered to be the national dish of England, though there is some debate as to where it actually originated. Making tikka masala is a labor of love, but it’s worth the time and commitment for this rich and satisfying dish. If you’re okay with a little bit of spice, then keep the measurements the same as the recipe instructs; otherwise, for a milder flavor—if you want your tongue still in your mouth and your intestinal system intact—adjust or omit the hot chili powder. Dig in!

SERVES 6 TO 8

Chicken Marinade

• 1 cup plain whole milk yogurt
• 4 garlic cloves, minced
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon neutral oil
• 1 teaspoon fresh lemon juice
• 1 tablespoon paprika
• 2 tablespoons Ollie’s Father-in-Law’s Curry Powder (recipe follows; see Notes) or store-bought curry powder
• 1 teaspoon salt
• 1 teaspoon Kashmiri chili powder (see Notes)
• 2 pounds skinless, boneless chicken thighs, patted dry and cut into 1-inch cubes

Curry Sauce

• 4 tablespoons butter or ghee
• 1 large red or yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon minced peeled fresh ginger
• 2 tablespoons Ollie’s Father-in-Law’s Curry Powder (recipe follows) or store-bought curry powder
• 2 teaspoons garam masala
• 1 tablespoon tomato paste
• 1 (14- to 15-ounce) can tomato sauce
• 1 teaspoon Kashmiri chili powder
• 1 to 2 teaspoons hot chili powder (optional for hotter taste)
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 cup heavy cream
• 1½ teaspoons honey
• Chopped fresh cilantro (optional)

For serving

• Basmati Rice (recipe follows)
• Naan (optional)

Equipment

• Parchment-lined half baking sheet

1. Make the chicken marinade: In a large bowl, mix together the yogurt, garlic, ginger, oil, lemon juice, paprika, curry powder, salt, and Kashmiri chili powder.
2. Add the chicken cubes, coat well, and marinate in the fridge overnight if possible, but if you’re in a time crunch, for at least 1 hour.
3. Set an oven rack in the top position and preheat the oven to 450ºF. Remove the chicken from the marinade and place on the prepared baking sheet.
4. Bake the chicken for 20 minutes, or until lightly browned. The chicken will continue to cook in the curry in a later step.
5. Make the curry sauce: In a large pot, melt the butter over medium heat.
6. Sauté the onion until translucent, 4 to 5 minutes.
7. Add garlic and ginger and sauté until fragrant, 1 to 2 minutes.
8. Add the curry powder, garam masala, and tomato paste, stirring to incorporate. Add the tomato sauce, Kashmiri chili powder, hot chili powder (if using), paprika, and salt and mix well.
9. Add the chicken and ¼ cup water to the pot, stir, and cover. Cook for 15 to 20 minutes, removing the lid to stir occasionally.
10. Reduce the heat to low and add the heavy cream and honey. Simmer for an additional 5 to 10 minutes, uncovered, stirring occasionally. Garnish with cilantro (if using) and serve with rice and, if desired, naan. Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 1 month.

Note: We’ve also included a bonus recipe for Ollie’s father-in-law’s curry powder, which can be used in any recipe calling for curry powder.

Kashmiri chili powder is mild and is used to brighten up the appearance of curry and chicken marinade.