another publication by IMAGE asia

Chicken Tikka

by Baluchi Restaurant



  • 5 pcs chicken thigh (boneless)
  • 1 cup plain yoghurt
  • 2 tbsp garlic & ginger paste
  • 1 tbsp deggi mirch powder
  • 1 tbsp salt
  • 1 tbsp garam masala
  • 1/2 tbsp ground cumin
  • ½ tbsp coriander powder
  • ½ tbsp mustard oil


Wash the chicken. Cut off and discard as much of the fat as possible from under the skin, because the fat catches fire while cooking and causes the chicken to burn. Dry the pieces. For the marination, combine all the ingredients.

Mix the marinade and the chicken and leave it for an hour in the fridge, turning once or twice.

To barbecue, either a wood or a charcoal fire will do. Turn the chicken often so that it doesn't burn, and when the fire does flare up, extinguish the blaze by spraying it with water from your spritzer. It takes about 15-20 minutes to cook the chicken tikka.

Serve it with sliced onion rings, lemon and chilli with mint sauce on the side.

About Chef Vinod Singh Panwar

Chef Vinod Singh Panwar was born in the northern region of India and has been cooking since his childhood. A natural innovator, he has been interested in trying new things since he was 16 years old. For the past 18 years he has worked at many places trying different cuisines and has also worked in five-star hotels gaining great knowledge and experience about different dishes from different regions. His concept of cooking comes through his heart following his hands using a large variety of ingredients.

Chef Vinod’s special Recipe Tip: If you do not like spicy gravy, add cream with a topping of ginger and coriander.

  • Chef Vinod Singh Panwar

Horizon Patong Beach Resort & Spa 
Patong Tel: +66 76 292526-30

[streetsofphuket]75 B3

Horizon Karon Beach Resort & Spa
Karon Tel: +66 76 284555
[email protected]
[streetsofphuket]107 C1