Chicken Tikka Masala with Raita, Rice and Pakora

S7 E03 | Diplo and Rocco DiSpirito | Diplo and Rocco DiSpirito Compare DJ Life, Chef Life + Comedy Life | Something’s Burning

DJ superstar Diplo and legendary chef Rocco DiSpirito join Bert for a full Indian feast. On the menu: charred Chicken Tikka Masala, cooling cucumber Raita, fluffy Basmati rice, and crispy vegetable Pakoras.

Chicken Tikka Masala

Ingredients

  • 1 ½ pounds boneless skinless chicken thighs, cubed
  • ½ cup plain whole milk yoghurt
  • Spices: Garam masala, coriander, cumin, turmeric, cardamom, Kashmiri chili powder, salt
  • Grated garlic and ginger
  • 1 ½ cups tomato passata
  • 1 cup heavy cream
  • 2 TBS ghee and 1 TBS avocado oil
  • Kasuri methi (dried fenugreek leaves)

Steps

  1. Marinate chicken thighs in yogurt, garlic, ginger, lemon juice, and tikka spices; chill.
  2. Bake marinated chicken at 460°F for 9 minutes, flip, and bake 5 more. Broil for 2 minutes to char edges.
  3. For the sauce: Sauté onions in ghee and oil until soft. Add ginger, garlic, and spices to bloom.
  4. Stir in tomato passata and water; simmer until thickened.
  5. Whisk in sugar and heavy cream. Add the charred chicken and kasuri methi; simmer for 2-3 minutes.

Potato and Onion Pakoras

Ingredients

  • 2 Yukon gold potatoes, sliced thin and chopped
  • ½ yellow onion, finely sliced
  • 2 handfuls baby spinach, chopped
  • 2 green Thai chilis, diced
  • ½ cup chickpea flour and 2 TBS corn starch
  • Spices: Salt, coriander, cumin, garam masala, turmeric, black pepper

Steps

  1. Combine potatoes, onion, chili, spinach, and salt in a bowl; let sit for 10-15 minutes.
  2. Add dry spices, chickpea flour, and corn starch. Stir until a sticky batter forms (add a splash of water if needed).
  3. Heat vegetable oil to 350°F. Fry small handfuls of batter for 3-4 minutes until deep golden brown.

Raita & Rice

Ingredients

  • 1 ½ cups plain whole milk yoghurt
  • 1 persian cucumber, finely diced
  • Cumin, salt, pepper, fresh cilantro, and mint
  • 2 cups Basmati rice
  • 3 cups water

Steps

  1. Whisk yogurt with diced cucumber and raita spices; chill until serving.
  2. Bring rice and water to a simmer; cover and cook on low for 12 minutes.
  3. Let rice steam covered for 10 minutes, then fluff with a fork.

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