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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.

Known for being the fastest Indian chef to be awarded a Michelin star for his work at Jamavar in Mayfair, he has now 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.

Video Description

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. 


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


First, marinate the chicken thigh with the ginger garlic paste, salt and lime juice set aside. This marination can even be done overnight.

Next to make the sauce, heat oil in a pan and fry the onion until golden brown, or on a low heat for 15 minutes.

Add ginger garlic paste, chopped green chillies and chopped ginger. After, add the spices and salt.

Stir and add tomatoes.

Continue to stir and add tomato paste and water as needed.

Turn down the heat and allow to cook on a low heat for about 7-8 minutes.

In the meantime make the second marination for the chicken.

Add hung yogurt, Kashmiri chilli powder, garam masala, salt, kasoori methi, mustard oil, ginger garlic past and dry fenugreek leaves into a bowl and mix well.

Apply marination to the chicken and mix well, ensuring chicken is entirely covered. (Chicken should ideally be left to marinade for around three hours, if possible).

Arrange chicken in a tray and cook in the oven for about 15-20 minutes at 180c.

To finish the sauce, add fresh cream and stir. If you feel that the recipe needs it, you can add honey at this point.

Add fresh kasoori methi and fresh chopped coriander. The sauce should be a deep red-brown colour.

Add the cooked chicken tikka pieces and cook for an additional 8-10 minutes until the sauce is thick and bubbling, this also helps absorbing all the flavours of the sauce right into the meat for maximum flavour.

Pour in the water to thin out the sauce, if needed.

Finish with butter and Garam Masala.

Garnish with fresh chopped coriander and fresh julienne ginger and serve with butter naan.

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