Kenyan Chicken Tikka II Recipe with Ginger, Garlic, and Cilantro

Chicken Tikka II

Kenyan Chicken Tikka II Recipe with Ginger, Garlic, and Cilantro
Region / culture: Kenya | Preparation time: 30 minutes | Cooking time: 35 minutes | Servings: 4


Chicken Tikka II
Chicken Tikka II

Chicken Tikka II is a popular Indian dish that is known for its bold flavors and tender, juicy chicken. This recipe is a variation of the classic Chicken Tikka, with a unique blend of spices and ingredients that make it stand out. Whether you're grilling it on a barbecue or baking it in the oven, this dish is sure to impress your taste buds.


Chicken Tikka II has its roots in the Indian subcontinent, where it is a staple in many households and restaurants. The dish is believed to have originated in the Punjab region, where it was traditionally cooked in a tandoor, a clay oven. Over time, the recipe has evolved to include a variety of spices and ingredients, making it a versatile and flavorful dish enjoyed by many.


How to prepare

  1. Mix all the spices together.
  2. Put the mixture in a blender and blend until it forms a paste.
  3. Make 4-5 deep cuts on each side of the chicken pieces. This will help them cook better on the inside and enhance the flavor.
  4. Coat the chicken pieces with the paste and let them marinate for a few hours, preferably overnight, in the refrigerator.
  5. Then, either barbecue the chicken or bake it in the oven.

If you're going to bake it in the oven

  1. Preheat the oven to 375°F (191°C).
  2. Place the marinated chicken in an aluminum tray and cover it with foil.
  3. Bake for the first 20 minutes.
  4. Remove the foil, turn the chicken over, and cover it again.
  5. Bake for an additional 10-15 minutes, or until the chicken is cooked through.
  6. Increase the oven temperature to 450°F (232°C), uncover the chicken, and continue baking until the top is dry and the cuts have opened up.
  7. Turn the chicken over and check for doneness. Once it looks done, it is ready to serve!


  • You can add a squeeze of lemon juice or a sprinkle of chaat masala for an extra burst of flavor.
  • For a spicier version, add more chilies or a dash of hot sauce to the marinade.

Cooking Tips & Tricks

Make sure to marinate the chicken for at least a few hours, preferably overnight, to allow the flavors to fully develop.

- If grilling the chicken, make sure to preheat the grill and oil the grates to prevent sticking.

- To check if the chicken is cooked through, use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).

- For added flavor, you can baste the chicken with a mixture of melted butter and spices while cooking.

Serving Suggestions

Serve the Chicken Tikka II with a side of naan bread, rice, or a fresh salad for a complete meal.

Cooking Techniques

This recipe can be cooked on a barbecue grill or baked in the oven for a delicious and flavorful result.

Ingredient Substitutions

If you don't have yogurt, you can use lemon juice as a substitute for acidity in the marinade.

Make Ahead Tips

You can marinate the chicken ahead of time and store it in the refrigerator for up to 24 hours before cooking.

Presentation Ideas

Garnish the Chicken Tikka II with fresh coriander leaves and a squeeze of lemon juice for a vibrant and appetizing presentation.

Pairing Recommendations

This dish pairs well with a refreshing cucumber raita or a tangy mango chutney.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

250 per serving


5g per serving


12g per serving


30g per serving

Vitamins and minerals

This dish is rich in vitamin C, vitamin B6, iron, and calcium.


This recipe contains dairy (yogurt) and may contain traces of nuts.


This dish is a good source of protein and essential vitamins and minerals. It is relatively low in carbohydrates and calories, making it a healthy option for a balanced diet.


Chicken Tikka II is a flavorful and aromatic dish that is perfect for a special occasion or a weeknight dinner. With a blend of spices and tender chicken, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a warm summer afternoon and I was visiting my dear friend Rita, who had just returned from a trip to India. As she sifted through her bag, she pulled out a worn, yellowed piece of paper with the words "Chicken Tikka II" scrawled across the top.

Rita explained that she had learned this recipe from a local chef during her travels and that it was one of the best dishes she had ever tasted. She raved about the tender chicken marinated in a blend of aromatic spices and yogurt, then grilled to perfection. My mouth watered just thinking about it.

As Rita shared the recipe with me, I listened intently, taking mental notes of each ingredient and step. I could tell that this was going to be a labor of love, but I was determined to master it.

The next day, I gathered all the necessary ingredients and set to work in my kitchen. I carefully measured out the spices – cumin, coriander, turmeric, garam masala – and mixed them with yogurt to create a fragrant marinade. I then added the chicken pieces, making sure to coat them thoroughly before letting them sit in the refrigerator for several hours to soak up all the flavors.

When it came time to cook the chicken, I fired up the grill and watched as the marinated pieces sizzled and charred, releasing a tantalizing aroma that wafted through the air. I couldn't wait to taste the final result.

When the chicken was finally ready, I plated it up and took a bite. The flavors exploded in my mouth – spicy, tangy, and utterly delicious. I couldn't believe that I had made something so incredible.

From that moment on, Chicken Tikka II became a staple in my household. I would often make it for family gatherings and special occasions, each time receiving rave reviews from my loved ones.

Over the years, I continued to refine the recipe, tweaking the spices and experimenting with different cooking methods. I even added my own twist by incorporating a squeeze of fresh lemon juice at the end for a burst of citrusy flavor.

As I shared my version of Chicken Tikka II with friends and neighbors, they too fell in love with the dish. Some even asked for the recipe, which I gladly passed along, knowing that it would bring joy and satisfaction to others just as it had to me.

Looking back on that fateful day when Rita introduced me to this recipe, I am filled with gratitude. Not only did it open my eyes to the wonders of Indian cuisine, but it also sparked a passion for cooking that has stayed with me ever since.

So whenever I prepare Chicken Tikka II now, I do so with a sense of pride and nostalgia, remembering how it all began with a piece of paper and a friend's recommendation. And as I take that first bite, I am transported back to those warm summer days in Rita's kitchen, where a culinary adventure first began.


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