Thai Grilled Chicken

This is a huge favourite of my family. Once you make it and taste it, you’ll know why – it is spicy, tangy and sweet at the same time!


Spices to toast and powder:

  1. Black peppercorns – 1 tsp.
  2. Coriander seeds – 4 tbsp.
  3. Cumin seeds – 2 tbsp.
  4. Red chillies – 4 to 6

Other ingredients:

  1. Chicken thigh fillets – 1 1/2 kg
  2. Ginger – 2″ piece
  3. Garlic – 8 to 10 cloves
  4. Chopped coriander leaves – 4 tbsp.
  5. Soy sauce – 4 tbsp.
  6. Soft brown sugar – 2 tbsp.
  7. Salt to taste
  8. Lemon juice – 4 tbsp.


  1. Dry roast the spices till toasted and fragrant.
  2. Cool and powder. Keep aside.
  3. Grind together the ginger, garlic and lemon juice. Mix in a large bowl, the ginger, garlic pastes. the lemon juice, coriander leaves, the spice powder, soy sauce, brown sugar and salt to taste.
  4. Marinade the chicken pieces in this and refrigerate overnight (or at least for 2 hours. The longer it marinades, the better it is going to taste)
  5. Get your barbecue ready. Coals or gas or electric, the choice is yours.
  6. When the barbecue is ready, place the chicken thighs on it.
  7. When the side has cooked (about 15 minutes), turn it over on to the other side and grill, till done and you get some singe marks on the chicken.
  8. Your chicken is ready to be served!



Chicken teen pyaaza

Autumn is a good time to make this dish as there are so many different kinds of onions available. Tweaking the usual recipe; I’ve used paprika, three different kinds of onions, and a simpler marinade. And it was absolutely delicious!

The key factor, I think is the garam masala – made in the last minute and added right away.


  1. Chicken thigh fillets – 1 kg
  2. Red onions – 1 kg
  3. Purple onions – 2 large
  4. Shallots – 2 large
  5. Tomatoes – 4
  6. Cumin powder – 1 tbsp.
  7. Coriander powder – 1 tbsp.
  8. Turmeric powder – 1 tbsp.
  9. Cooking oil – 2 tbsp.
  10. Ginger-garlic paste – 2 tbsp.
  11. Kasoori methi – 2 tbsp.
  12. Lemon juice – 2 tbsp.
  13. Paprika powder – 2 tbsp or
    Kashmiri Chilli powder – 1 tbsp.
  14. Coriander leaves – to garnish

Garam Masala:

Mace – 1 tbsp.
Cloves – 1 tbsp
Cinnamon – 1 tbsp.
Whole green cardamom – 1 tbsp.
Black cardamom – 2



  1. Cube the chicken thigh fillets. Mix in the lemon juice and paprika powder. Marinade overnight in the refrigerator .
  2. The next day, take the chicken out of the refrigerator at least 2 hours before you start cooking. Add the ginger-garlic paste and salt (to taste) to it.
  3. In a small pan, dry roast the mace, cinnamon, cloves and cardamoms till they give out a nice, toasty flavour. Cool and powder finely. This is your Garam Masala.
  4. Peel and finely chop your red onions.
  5. Heat the oil in a big heavy pot. When hot, add the chopped onions to it and sauté till golden brown.
  6. Add all the chicken pieces. Sauté for another 5 minutes. Cover the pan, and set it on medium heat and cook for about 25 minutes.
  7. You don’t need to add any water, as the chicken will add enough liquid to the pot.
  8. While the chicken is cooking, wash and chop the tomatoes into big pieces. Blend them to a fine purée. Keep aside.
  9. Thickly slice the purple onions and the shallots.
  10. At the end of 25 minutes, when the chicken is cooked, add all the spice powders.
  11. Crush the kasoori methi between your palms and add.
  12. Add the garam masala.
  13. Add the tomato purée. Mix well.
  14. Add the sliced purple onions and shallots.
  15. Cover again and cook for another 15 minutes.
  16. Turn off the heat and let it rest for about 15 minutes.
  17. Enjoy with naans, parathas or a simple jeera pulav.

Chicken Kathi wraps


This is a delicious snack food to have on the go, from the streets of Calcutta! I was in Calcutta in 1981, when I first tasted these wraps and I still haven’t forgotten them. 

I decided to recreate these in my kitchen. The results were fantastic! I’m sharing these with you now, so you don’t have to go to Calcutta to enjoy these delights.



The filling:


  1. Chicken breast or thigh fillets – 500 g.
  2. Onion  – 1
  3. Ginger paste – 1 tsp.
  4. Garlic paste – 1 tsp.
  5. Tomato – 1
  6. Cumin powder  –  1 1/2 tsp.
  7. Coriander powder  –  2 tsp.
  8. Chilli powder – 1/2 tsp. (I use 1 tsp. of Hungarian paprika powder)
  9. Chaat masala – 1 1/2 tsp.
  10. Chopped onion – 1/2 cup
  11. Chopped green chilli – 1
  12. Lemon juice – 2 tbsp.
  13. Vegetable oil – 1 tbsp.
  14. Salt to taste

To serve : Coriander and mint chutney – 1/2 cup


  1. Chop the onion and tomato and keep them aside.
  2. Heat a wok or wide pan.
  3. Add the oil. When the oil is hot, add the chopped onions to the pan, and sauté until they are a pale golden brown.
  4. Add the ginger and garlic pastes. Sauté for a minute, then add the chopped tomatoes, and sauté for a minute until they soften. Then add all the spice powders. Sauté for a further minute.
  5. Now add the chicken pieces to the mixture. Add salt to taste. Cover and cook on medium heat, until the chicken is done. Now uncover the pan and cook the chicken until the mixture is dry.
  6. Take the pan off the heat. Add the chopped onion, coriander and lemon juice, stirring well to incorporate.


The Rotis:


  1. Whole wheat flour or atta – 2 cups
  2. Plain flour – 1/2 cup
  3. Salt – 1/2 tsp.
  4. Water to knead the dough
  5. Dry flour to roll the rotis out


  1. Mix the two flours together. Add salt to the dry mixture.
  2. Mix in the water, a tablespoon at a time, until the mixture comes together into a smooth and pliable dough. Coat with 1 tbsp of oil.
  3. Cover the dough, and let it rest for about half an hour.
  4. Heat a frying pan, until it is quite hot.
  5. Now break off a lemon sized ball of the dough, sprinkle it with dry flour, and roll it out fairly thinly. Roll out all the dough this way. Put each rolled out roti on the pan, let it cook for a few seconds until the surface has a few bubbles appearing on it. Turn over the roti with a spatula. Lightly brush the cooked side with some cooking oil, turn it over, doing the same on the other side. Cook all the rotis this way, stacking them up once cooked.

Assembling the Kathi wraps:

  1. Take a roti and lay it flat on a plate.
  2. Put some of the filling in the centre.
  3. Top with some coriander and mint chutney.
  4. Now roll the roti, turning up one end, so that you get an enclosed wrap, like a burrito.