Kaluhi's Kitchen

Life. Love. Food

Chicken Tikka Masala

Nothing beats a good chicken recipe. And like all other meats, there are several ways of making the same dish. I asked sometime back on Instagram what you, my readers would like to see for the month of September. One of my followers requested more chicken recipes and I remembered I wanted to share a tikka recipe for the longest time. I couldn’t think of a better recipe to kick off September.

Chicken Tikka Masala is a crowd pleaser. It is one of those things if on a buffet, will be the first to be cleared. It is spicy but not in a repulsive way. And because it is chicken it will always be delicious. You will enjoy this just as much as my sisters and I did.

chicken tikka masala by kaluhi adagala of kaluhiskitchen.com_kenyan food bloggers_best kenyan food blog

Chicken Tikka Masala Ingredients

For the marinade

ingredients for chicken tikka_how to make chicken tikka_kaluhiskitchen.com

1 cup plain yogurt, whisked until smooth

3 cloves of garlic and 1/2 thumb sized ginger root, minced together

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon of dried rosemary

1 kg chicken breast cut into large bite-sized chunks

For the  masala

how to make the masala for the chicken tikka_kaluhiskitchen.com_chicken tikka

5 cloves of garlic

1/2 thumb sized ginger root

2 tomatoes, grated

1 tablespoon of tomato paste

1 tablespoon of butter

1 heaped teaspoon of garam masala

1/2 teaspoon of cayenne pepper

1 lemon, juiced

1 red onion, finely chopped

 

Method

Chop up your chicken into bite size pieces. In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 3 hours but preferably overnight.

marinating chicken for the chicken tikka with plain yoghurt, garlic, rosemary and pepper_kaluhiskitchen.com_top kenyan food blogger

***

Place the butter and a small amount of  oil in a frying pan and add the onions and ginger-garlic paste. Sautee them until they are soft. Then add the cayenne and the garam and cook this down for about 2 minutes.

frying onions with garlic in butter makes the taste of the overall dish very indulgent and rich_chicken tikka_how to make chicken tikka_kaluhiskitchen.com

Add the tomatoes together with the tomato paste and 1/2 cup of hot water. Let this simmer for about 15-20 minutes. This allows the sauce to thicken and draw out all the flavors.

As the sauce is going, heat a frying pan and add the chicken when its nice and hot. Shake off the excess marinade but do not scrape every single thing off. Let this cook until the outside has just turned white. Then take it off the heat. Do not worry if it has not cooked all the way through during frying. This will be completed in the sauce. But also do not let it be too raw.

before making the chicken tikka, lightly fry the chicken first_how to make chcken tikka_kaluhiskitchen.com

Add the chicken and mix it in the sauce.

add the chicken to the masala sauce and allow it to simmer so that all the flavors amalgamate_chicken tikka from kaluhiskitchen.com

Add the lemon juice and yoghurt, turn down the heat to low and allow it to and cook for about 10 more minutes.

the masala sauce should coat the chicken so that you taste eveything in one bite_kaluhiskitchen.com

Garnish with finely chopped fresh coriander (i did not have any :D) and serve.

Spicy, juicy and very much unforgettable. The lemon juice just makes all the flavors of the chicken tikka masala come alive. The marinated chicken goes so well with the garlic and the ginger in the sauce.

kenyan food blogs_kaluhiskitchen.com_best kenyan food blog_chicken tikka masala

Serve with some starch and fresh veggies or salad to balance out its spice. Maybe you can have this chicken tikka masala+ geelrys + coleslaw or this chicken tikka masala+ chapati + fresh broccoli and cabbage. But whichever way you choose to have this, you will not be dissappointed.

kenyan food_chicken tikka masala by kaluhi adagala of kaluhiskitchen.com_how to make chicken tikka

Happy September!

– Miss KALUHI


Download the full recipe here:

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10 Comments

  1. grace alice Ndiege

    September 2, 2015 at 11:55 am

    Wow I will definitely try this. It is different from how I do it. I have always marinated the chicken in all those spices plus natural yoghurt and then grill. It takes ages and I burn my fingers but it works.
    I’d love to see more cauliflower, Broccoli, mushroom and sweet corn recipes. I am kinda obssesed with these
    pisces22.com

    • Hey Grace, Glad you’re gonna give this a try. There are a million ways of marinating chicken, I am eager to explore many more of them with you in my future recipes. Plus, I have several broccoli, mushroom and sweet corn recipes already up on the blog. Have you checked them out? I am certain you will dig them just as much.
      xx

      • Firstly,thanks for your cooking blog the steps are easy to follow and ingredients are readily available in the local shops.
        Was wondering at what point do i use the yoghurt?

        • kaluhiskitchen

          December 14, 2015 at 7:04 pm

          Thank you soo much L! I used the yoghurt during the very last phase when I added the freshly squeezed lemon juice too

  2. hi at what time do you use the yoghurt and lemon during marinating or for the masala.

  3. Looks like an amazing receipe! Was just wondering if I could replace butter with vegetable oil? Not really a fan of the nutty flavour butter gives of.

    Thanks!

  4. Hi which type of chicken is preferable for the recipe? Kienyeji or broiler?

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