Chicken Tikka Masala Cheesy Baked Rice

Method

1. Preheat the oven to 220°C. Cut the chicken into 2 cm pieces and toss with the yogurt, Kashmiri chili powder, garam masala and part of the salt. Leave for 10 minutes.

   Add in this stepBoneless chicken thighs 200 gPlain yogurt 35 gKashmiri chili powder ¾ tspGaram masala ½ tspSalt ¼ tsp

2. Melt the butter in a pan over medium heat, add the rice, turmeric and salt and stir-fry for 3 min, until every grain is evenly yellow. Spread it in an even 2 cm layer in the baking dish (2 × 15 cm): one 15 cm dish for 1 serving, two for 2.

   Add in this stepButter 15 gCooked basmati rice (leftover is ideal) 360 gGround turmeric ¼ tspSalt (rice) 1 pinch

   medium heat

3. Heat the oil in a 24 cm frying pan over high heat and cook the chicken for 5 min. Leave it alone at first, then turn once it has charred spots so it browns all over.

   Add in this stepVegetable oil 3 tsp

   high heat

4. Add the onion and cook for 1 minute, then the garlic and ground coriander for 30 seconds. Add the tomato, cream and the rest of the salt and simmer over medium heat for 6 min, until thick enough that a spoon drawn through it leaves a brief trail. The chicken finishes cooking here.

   Add in this stepOnion, finely chopped 80 gGrated garlic 1½ tspGround coriander 1 tspTomato passata or canned chopped tomatoes 240 gHeavy cream 70 mlSalt ¼ tsp

   medium heat

5. Spoon the tikka masala evenly over the rice, press a hollow into it with a spoon for each serving and crack in 1 egg per serving. Pile the mozzarella around (not on) the yolks and bake in the oven for 12 min, until the cheese is bubbling with golden patches and the egg white has set.

   Add in this stepMozzarella, shredded 100 gEggs 2

   oven

6. Rest for 2 minutes, then scatter over the coriander and red pepper flakes. Break the yolk and mix it into the sauce and cheese as you eat. The dish is very hot, so serve it on a board or mat.

   Add in this stepFresh coriander (cilantro), chopped 2 tbspRed pepper flakes ½ tsp