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!



Paneer Masala

This is one of my family’s favourite paneer dishes. The list of ingredients may seem quite lengthy, but the end result is worth it. I use milk with cornstarch dissolved in it instead of cream. But you could use cream, if you wish. 

This dish never fails to please and satisfy even the most picky eaters!


  1. Paneer, cut into small pieces – 300 g.
  2. Tomatoes – 2, finely chopped
  3. Milk – 1/2 cup
  4. Cornstarch – 1 tsp.

To be ground into a paste:

  1. Onion – 1
  2. Tomatoes – 2
  3. Garlic – 2 cloves
  4. Ginger – 1 inch
  5. Cinnamon – 2 pieces, 1 inch each
  6. Cloves – 2
  7. Cardamom – 5
  8. Red chillies – 3 (de-seeded)
  9. Fresh coconut – 1 tbsp.


  1. Cut the paneer into 1 inch pieces and soak them in warm salty water. This softens the paneer.
  2. Grind all the ingredients in the “To be ground” list. This is your spice paste.
  3. Heat 2 tbsp. oil in a big wok on medium heat.
  4. Add the spice paste to the wok.
  5. Stir-fry for about 4 minutes. Add the chopped tomatoes to the paste and let it cook together, until the tomatoes are softened.
  6. Add the paneer pieces to the wok, mix in well, and cook for another 10 minutes.
  7. Dissolve the cornstarch in the milk, and add to the contents of the wok. Cook on medium heat until the mixture thickens. Turn off the heat.

Serve hot with naan or chapatties.