Chicken Tikka Masala with
Jeera Pilau Rice

By Michelin Star Chef
Rohit Ghai

For 2 People
About an hour + marinade (minimum 2 hours and up to overnight)
Dairy, Mustard, Soya

Utensils & Essentials

Saucepans, bowl for marinade, baking tray, parchment paper, heavy-based pan or wok, wooden spoon or spatula. Ingredients not included which you will need: salt and pepper, rapeseed or vegetable oil.


Allergens: Dairy, Mustard, Soya.

Ingredients:

For the first marinade:

  • 4 boneless, skinless chicken thighs 
  • 1 tbsp ginger-garlic paste
  • 1 tbsp lime juice
  • salt to taste (not included)

Second marinade:
  • 150g yogurt
  • 1 tbsp kashmiri red chilli powder
  • 1 tbsp mustard oil
  • 1 tsp kasoori methi leaves (fenugreek leaves)
  • ½ tsp garam masala

For the masala sauce:

  • 70ml rapeseed or vegetable oil (not included)
  • 3 medium onions
  • 1 tbsp ginger-garlic paste
  • 40g fresh ginger (save 10g)
  • 2 green chillies (optional, include to taste)
  • 100g chopped tomatoes
  • 2 tbsp tomato paste
  • salt to taste (not included)
  • 150ml double cream
  • 20g fresh chopped coriander - save a little for garnish
  • 1 tbsp kasoori methi leaves (dried fenugreek leaves
  • 1 tbsp honey
  • Masala spice mix:
1 tsp garam masala
1 tsp cumin powder
1 tsp coriander powder
1 tbsp kashmiri chilli powder
1/2 tsp ground red chilli powder
  • For the garnish:
  • 50g butter 
  • extra coriander 
  • pinch of garam masala 
Pilau spice mix:
  • 1 tbsp cumin seeds
  • ½ tsp turmeric powder
  • 220g basmati rice

How To Cook Rohit Ghai's
Chicken Tikka Masala with Jeera Pilau Rice

LayoutHub is an easy page builder that helps merchants quickly set up an online store with any kind of page type by using our library of pre-designed layouts and blocks.

For the first marinade, cut the chicken into chunks and place them in a bowl with the ginger-garlic paste, lime juice, and a dash of salt. Cover and keep refrigerated until ready to cook.
We suggest to marinate the chicken for at least 2 hours.
Before you want to start making your chicken tikka masala, in a clean bowl, make the second marinade: combine the yoghurt with the garam masala,  mustard oil, kashmiri chilli powder and kasoori methi leaves. Season with a pinch of salt. Add your chicken to this bowl and coat well so each piece is covered in marinade. Set aside and start making your sauce.
Preheat the oven to 200°C/180°C fan.
Begin making your masala sauce. In a deep saucepan, heat about 70ml vegetable or rapeseed oil on a medium heat. Chop the onions and fry until it turns golden brown – this should take about 10 mintues. Add your ginger-garlic paste, along with 30g of the chopped ginger (save the rest for later) and sauté for 1 minute until fragrant. If you like your curry extra spicy, you can add your green chillies, chopped and de-seeded, to taste. Next, add the Masala Spice Mix, then add your tomatoes and tomato puree, and about 50-100ml of water. Cook for 7-8 minutes, stirring occasionally.
While the sauce is cooking, place the marinated chicken on a baking tray covered in parchment paper. Cook through – this should take 15-20 minutes.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Whilst the chicken is in the oven, prepare your rice. Add the rice to a saucepan and rinse through cold water four times, sieving in between, then cover with cold water and leave to sit for 15 minutes.
Now, return to your sauce and add the cream, fresh coriander and kasoori methi leaves. At this point you can add a little honey to counteract the sourness and stir through. Season with salt to taste.
Once the tikka is cooked, remove it from the oven and add to the sauce and cook for a further 3-5 minutes, until the sauce is thick and bubbling.  Now, finally add your butter, a pinch of garam masala and the fresh corriander, and stir though. 


Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
As the chicken cooks in the sauce, prepare a saucepan to cook the rice. Add 450ml of water to a pan, add salt and a few drops of oil, then bring to the boil on a high heat. Drain cold water from the rice and pour it into the boiling pan. As soon as you add the rice, lower to a medium heat and cook for 7-8 minutes until the water is completely absorbed and the rice appears fluffy.

Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Add the Pliau Spice Mix to the rice along with a pinch of salt and 2 tbsp oil, and toss together over heat.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Return to your chicken tikka masala and serve garnished with fresh corriander and a little garam masala along with grated or julienne ginger.
Serve the rice and curry together piping hot and enjoy!
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Remember to Recycle!
All the packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!

To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost, then recycle the empty bag.