Michelin Star Recipes: Chicken Tikka Masala

Michelin Star Recipes: Chicken Tikka Masala

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Chef: Rohit Ghai In this first of its kind masterclass, Rohit will show you how to cook Michelin star Indian recipes. These 9 recipes are all traditional and authentic dishes from all over India, elevated to a Michelin star level. In this masterclass Rohit shares his tips and tricks, as well as entirely original recipes, to help you cook like a Michelin star chef in your kitchen. Of course, no Indian cooking masterclass would be complete without the beloved Chicken Tikka Masala. In this episode of Michelin Star Recipes with Rohit Ghai you will learn how to make this exclusive Chicken Tikka Masala recipe and bring restaurant quality food into your home. About Chef Rohit Ghai: Born into a Punjabi family and originally from Madhya Pradesh, India, Rohit cut his culinary teeth working for the prestigious Oberoi and Taj hotel groups. Michelin-starred Rohit Ghai (@chefrohitghai) is one of the culinary world’s most in-demand chefs after a hugely successful decade on the London restaurant scene. He achieved the quickest ever award of a Michelin star at Jamavar, Mayfair after only 10 months and now he has entered an exciting new era in his career, with his first solo venture, Kutir. Chef Ghai’s precise and innovative cooking techniques and dishes have won him praise from celebrities, dignitaries and some of the nation’s most discerning food critics.

Chicken Tikka Masala

Ingredients

  • For chicken:
  • Chicken thigh boneless and skin less 8 nos
  • 150g Yoghurt
  • 20g Kashmiri Red chilly pwd
  • 1tbls Ginger paste
  • 1tbls Garlic paste
  • 1tbls Mustard oil
  • 1tsp Kasoori methi pwd
  • Salt to taste
  • 1tbls Lime juice
  • 1/2tsp Garam masala
  • For the tikka masala sauce:
  • 70-100 gm Rape seed oil
  • 50g Butter
  • 250g Chopped onion
  • 1tbls Chopped garlic
  • 1tbls Chopped ginger
  • 1tsp Garam Masala
  • 1tsp Cumin powder
  • 2x Creen chilli chopped
  • 100g Chopped tomato
  • 1tsp Coriander
  • 2tbls Tomato paste
  • 1tsp Kashmiri chili powder
  • 1/2tsp Ground red chili powder
  • Salt to taste
  • 150g Double cream
  • 1tbls Honey
  • Water as needed
  • 2tbls Chopped coriander to garnish
  • 1tbls Cry crushed kasoori methi

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