Chicken tikka is a chicken dish originating in the Indian subcontinent during the Mughal era. The dish is popular in India, Bangladesh and Pakistan.[1] It is traditionally small pieces of boneless chicken baked using skewers on a brazier called angeethi or over charcoal after marinating in Indian spices and dahi (yogurt)—essentially a boneless version of tandoori chicken.[2] The word tikka (Tike in Turkish, and Tikə in Azerbaijani) is a Persian word, meaning "bits" or "pieces". It is also a chicken dish served in Punjabi cuisine. The Kashmiri version of the dish, however, is grilled over red-hot coals, and does not always contain boneless pieces. The pieces are brushed with ghee (clarified butter) at intervals to increase its flavour, while being continuously fanned. It is typically eaten with green coriander and tamarind chutney served with onion rings and lemon, or used in preparing a chicken tikka masala.[3]

Chicken tikka

Chicken tikka
Course	Hors d'oeuvre
Region or state	Indian subcontinent
Associated national cuisine	India, Bangladesh, Pakistan
Serving temperature	Hot
Main ingredients	Chicken, dahi (yogurt), red chili powder, ginger and garlic paste, lemon juice
Variations	Paneer tikka
Cookbook: Chicken tikka   Media: Chicken tikka

A chicken tikka sizzler is a dish where chicken tikka is served on a heated plate with onions. The dish is also popular in Afghanistan, though the Afghan variant (like many other Persian, Turkish, and Arab dishes) is less spicy compared to the variants in the Indian subcontinent and uses beef and lamb in addition to chicken.[4][5]

Gallery

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  Chicken tikka kebab
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  Chicken tikka biryani
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  Chicken tikka served in New Delhi
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  Indian chicken tikka with salad
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  Chicken tikka zeera
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  Chicken tikka served in Assam, India

See also

• North Indian cuisine
• Paneer tikka
• Pakistani meat dishes
• Punjabi cuisine
• Chicken tikka masala
• Butter chicken
• Çiğ köfte

References