Kenyan Chicken Tikka Recipe is a traditional Kenyan recipe for a classic Indian-inspired curry of chicken in a stock made with tomato paste, tamarind juice and flavoured with curry powder. The full recipe is presented here and I hope you enjoy this classic Kenyan version of: Kenyan Chicken Tikka.
Ingredients to Make Chicken Tikka
This is a very interesting dish, in that it shows the Indian influence on Kenyan cuisine. The name ‘tikka’ is a bit of a Misnomer as this is a British invention, with a cream-based sauce. But as most Africans (apart from the Tutsi) are lactose intolerant proper ‘tikka’ doesn’t really work in Africa.
•1 kilo Chicken
•1tsp ginger paste
•1tsp garlic paste
•fresh dhaniya leaves (1 bunch) (cilantro / coriander leaves)
•3-4 green chilies
•1 medium Onion
•1 tsp garam masala
•4-5 whole dried red chilies
•salt according to taste
•6 tbs yogurt
•3 tbs lemon juice
Directions and How to Prepare Chicken Tikka
1.Mix all the spices together.
2.Put in a blender and make a paste.
3.Make 4-5 deep cuts on each side of the Chicken pieces.
4.This will help it cook better on the inside as well as giving it a better flavor.
5.Coat the pieces with the paste and leave to marinate for a few hours preferably overnight in fridge.
6.Then BBQ or bake in oven.
7.If you’re going to bake it in the oven:
8.Bake it in a aluminum tray covered with foil for the first 20 minutes at 375 F.
Then uncover, turn the Chicken over, and cover it up again. Bake for an additional 10-15 minutes. By this time the Chicken should be cooked. Now increase the temp to 450 F and uncover and bake until the top is dry and the cuts that you made have ‘opened up’. Turn over and when it looks done – its done!