Chicken Tikka Recipe

by Shalimba

My inspiration to try out this recipe was actually a pizza.  I was once out with kiddo and decided to treat him to chicken pizza at one of those Pizza places in town.  The food was great but it had some pepper so eating it was a struggle for the boy.  So I told him I would remake it for him at home without the pepper and thus marked the beginning of my chicken tikka experiments.

The process was quite long but well worth it, because the end result was one amazingly flavorful roast chicken.  The recipe is ideal for a weekend and can be served with veges and ugali.  Also, you can grill it in the oven, this is easier and much faster, and neater :D.  I am still an armature at roasting stuff so some pieces got a little black.

Note that you can always add in more spices, ground or fresh depending on your taste.  I use minimal spices on mine to make it kid friendly.

Chicken Tikka Recipe

My inspiration to try out this recipe was actually a pizza.  I was once out with kiddo and decided to treat him… Food chicken tikka, grilled chicken, easy tikka recipe European Print This
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: - calories - fat
Rating: 5.0/5
( 1 voted )


  • • 500g (4pcs) chicken thighs
  • • ½ cup curdled milk (maziwa mala)
  • • ½ tsp ground ginger
  • • ½ tsp ground turmeric
  • • ½ tsp salt
  • • 3 cloves of garlic (mincpic3e)
  • • Juice from ½ lemon


  • First step is to marinate the chicken. Skin the chicken pieces (optional) and make deep slices on the chicken but do not cut through then mix with the lemon juice and set aside.
  • In a bowl, put in the milk then add in the turmeric, ginger, salt and garlic and mix it up till well combined.


  • Put in the chicken and toss in till all the pieces are covered with the marinade.

  • Cover your bowl with either a tight lid or cling film and keep aside/refrigerate. Marinate for a minimum of 2 hours (I did mine overnight, refrigerated)
  • Remove pieces and discard the excess marinade.
  • Grill the chicken on a charcoal jiko under medium heat, turning continuously to avoid burning and enable the chicken to cook through. This will take about an hour depending on the size of your chicken pieces.
  • Cut through the meat to ensure it is well done on the inside and just the right crunch on the outside.
  • Once done, remove from fire and serve it with a side of colorful steamed vegetables.


Do not clean or wipe the chicken after removing from marinade, just allow the excess to drain off the meat and it will be ready to cook.

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