Michelin Star Recipes: Chicken Tikka Masala

Michelin Star Recipes: Chicken Tikka Masala

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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


  • For the Chicken:
  • 8x Chicken thighs boneless and skinless
  • 150g Yoghurt
  • 20g Kashmiri Red chilly powder
  • 1 tbsp Ginger paste
  • 1 tbsp Garlic paste
  • 1 tbsp Mustard oil
  • 1 tsp Kasoori methi pwd
  • Salt to taste
  • 1 tbsp Lime juice
  • 1/2 tsp Garam masala
  • For the Tikka Masala Sauce:
  • 70-10g 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
  • 1 tsp Coriander
  • 2 tbsp Tomato paste
  • 1tsp Kashmiri chilli powder
  • 1/2 tsp Ground red chilli powder
  • Salt to taste
  • 150g Double cream
  • 1 tbsp Honey
  • Water as needed
  • 2 tbsp Chopped fresh coriander to garnish
  • 1 tbsp Dry crushed kasoori methi

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