Chicken Tikka
by Chef Vinod Singh Panwar, Baluchi Restaurant – Patong
At Baluchi Restaurant, the scent of charcoal and spice fills the air as Chef Vinod Singh Panwar prepares his signature Chicken Tikka. Marinated in yoghurt, garlic, and warm Indian spices, this dish delivers smoky tenderness and timeless comfort — the heart of North Indian cuisine brought to life in Phuket.
Ingredients
5 pcs boneless chicken thigh
1 cup plain yoghurt
2 tbsp garlic and ginger paste
1 tbsp deggi mirch powder
1 tbsp salt
1 tbsp garam masala
½ tbsp ground cumin
½ tbsp coriander powder
½ tbsp mustard oil
Method
Clean and trim the chicken, removing excess fat to prevent burning. Pat dry.
In a bowl, combine all ingredients for the marinade. Mix well and coat the chicken thoroughly. Cover and refrigerate for 1 hour, turning occasionally to ensure even marination.
Grill over a wood or charcoal fire, turning often to cook evenly. If flames rise, spray lightly with water to prevent burning. Cook for 15–20 minutes until tender and lightly charred.
Serve hot with sliced onion rings, lemon wedges, chilli, and mint chutney on the side.
