Chicken tikka
.jpg) Chicken Tikka |
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| Origin | |
|---|---|
| Place of origin | Britain, India |
| Region or state | Birmingham, Punjab |
| Details | |
| Course | Starter |
| Serving temperature | Hot |
| Main ingredient(s) | Chicken, yogurt, Red Chilli Powder, GInger and Garlic paste, Lemon Juice, Orange Food Colour |
Chicken tikka (Hindi: मुर्ग़ टिक्का; [ˌmʊrɣ ˈʈɪkkaː]) is a chicken dish served in British, Indian and Pakistani cuisine. It is popular in countries all over the world. It is traditionally small pieces of boneless chicken baked using skewers, in a clay-based oven called a tandoor, after marinating in spices and yogurt. [1] The word tikka means "bits, pieces". The Punjabi 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, which gives it taste, while being continuously fanned. It is typically eaten with a green coriander and tamarind chutney, served with onion rings and lemons, or used in preparing a chicken tikka masala.
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[edit] Etymology
A chicken tikka sizzler is a dish where chicken tikka is served on a heated plate, with onions. The dish is also known and eaten in Afghanistan, though the Afghan version (generally like Persian and Arab dishes) is less spicy compared with the Indian and Pakistani versions. [2]
[edit] History
Chicken tikka is estimated to have originated in the latter part of the twentieth century in Birmingham. Robin Cook, former foreign secretary of Britain called it a "true British national dish". The earliest known recipe for cooked meat with spices engulfed in a pool of sauce can be found on cuneiform tablets found in Babylon around 1700 B.C.E and chicken tikka is considered a form of the same. However, the spices used in its preparation could not have come to Britain without trade with Asia and so its origins are in multiple cultures.[3]
[edit] Nutritional information
[edit] Serving methods
[edit] References
- ^ Curry Club Tandoori and Tikka Dishes. London: Piatkus. (1993). ISBN 0-7499-1283-9.
- ^ India: Food & Cooking. London: New Holland,. 2007. ISBN 978-1-84537-619-2.
- ^ A Postcolonial People: South Asians in Britain. Columbia University Press. 2007. p. 436. ISBN 0231700121, 9780231700122.
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