Kenyan Chicken Tikka Masala differs somewhat from the Tikka Masalas in other African countries. All Tikka Masalas call for marinating the meat in a spicy yogurt sauce, but in many countries cream from cow’s milk is used. In the coastal countries, like Kenya, usually coconut cream is used. And that is what you will find in this delicious recipe for Kenyan Chicken Tikka Masala.
Kenyan Chicken Tikka Masala Recipe-
- 1 lb. skinned and boneless chicken breasts, chopped into bite-sized pieces
- 1 cup thick unsweetened yogurt
- 1 tsp. chili powder
- 1 tsp. ground coriander
- 1 tsp. freshly grated ginger root
- 1 tsp. ginger paste
- 1/2 tsp. methi powder
- 2 cups garam masala sauce*
- 1 tsp. freshly ground turmeric root
- fresh squeezed juice of 1 lime
- salt and pepper, to taste
- 1 tbsp. vegetable oil
- some chopped fresh cilantro, for garnish.
*Note: If you would like to prepare this dish in true, traditional fashion, and make your own homemade Masala sauce, you will find the recipe if you Click Here.
- In a large mixing bowl, combine all the spices and ingredients (except for the chicken and the fresh cilantro) and stir and blend together well. This is your Tikka sauce.
- Place the chicken in a very large Ziploc bag, then pour the sauce over it. Toss, turn, and squish the bag to ensure even coating of all the chicken pieces.
- Allow the chicken to marinate for at least 4 hours – overnight is even better.
- When you are ready to cook, drain the chicken in a colander or large sieve placed over a large bowl. You want to retain the Tikka Masala sauce.
- Heat the oil in a large skillet over medium-high flame, then sauté the chicken until nicely browned all over.
- Now pour the sauce into the skillet, reduce the heat to just a lively simmer, and cook for about 30 minutes – or until the chicken is fork tender.
- Serve your Kenyan Chicken Tikka Masala while nice and hot, with freshly cooked rice, a salad and/or vegetable dish, and as always, either chapatis or some ugali.
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