How to make Chicken Tikka Thai Style -

Chicken tikka with a Thai twist – bursting with flavour and taste

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken leg, Thai red curry paste (थाई रेड करी पेस्ट)

Cuisine : Thai

Course : Snacks and Starters


Chicken Tikka Thai Style

Chicken Tikka Thai Style Recipe Card

Print

Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chicken Tikka Thai Style Recipe

  • Boneless chicken leg cut into 2 inch pieces 350 grams

  • Thai red curry paste 2 tablespoons

  • Coconut milk 3 tablespoons

  • Salt to taste

  • Olive oil 2 teaspoons

  • Butter for basting

  • Tossed salad to serve

  • Fried peanuts to serve

  • Lemon wedges to serve

Method

Step 1

Heat sufficient coal in a barbeque.

Step 2

Take chicken pieces in a bowl, add Thai red curry paste and mix well. Add coconut milk and salt and mix well. Add olive oil and mix well. If you have the time you can keep the chicken in a refrigerator to marinate for 1-2 hours.

Step 3

Pierce each skewer through 3-4 chicken pieces and place them on the barbeque. Cook, rotating the skewers, basting with a little butter, till cooked completely.

Step 4

Spread the tossed salad in the centre of a serving plate, sprinkle some fried peanuts over the salad, place the chicken skewers over them and serve hot lemon wedges.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.