|Place of origin||India|
|Region or state||Delhi|
|Main ingredient(s)||Chicken, yogurt, red chili powder, ginger and garlic paste, lemon juice|
Chicken tikka (Hindi: मुर्ग़ टिक्का; [ˌmʊrɣ ˈʈɪkkaː]) is a chicken dish popular in Indian subcontinent. It is popular in many 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. The word tikka means "bits" or "pieces". It is also a chicken dish served in Punjabi cuisine. 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 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.
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 Afghanistan variant (like many other Persian and Arab dishes) is less spicy compared to the Indian variants. 
- 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.
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