Horizon Beach Resort Soi 2
beside Karon Football Stadium
The only award-winning Indian restaurant on the island, serving authentic Indian cuisine using original ingredients imported from India and specialising in tandoori and curries.
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.
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