Wikipedia:VideoWiki/Chicken tikka: Difference between revisions
Line 2: | Line 2: | ||
<!-- Punctuation in this script is used to control text-to-speech pauses. Please change punctuation only for voice control. --> |
<!-- Punctuation in this script is used to control text-to-speech pauses. Please change punctuation only for voice control. --> |
||
==Introduction== |
==Introduction== |
||
'''Chicken tikka''' is a [[chicken (food)|chicken]] dish originating in the [[Indian subcontinent]]; the dish is popular in [[India]], [[Bangladesh]] and [[Pakistan]].<ref>''Pop's Mops and Sops: Barbecue and Sauces from Around the World'', p. 76, by "B" "B" Quester</ref> |
'''[[Chicken tikka]]''' is a [[chicken (food)|chicken]] dish originating in the [[Indian subcontinent]]; the dish is popular in [[India]], [[Bangladesh]] and [[Pakistan]].<ref>''Pop's Mops and Sops: Barbecue and Sauces from Around the World'', p. 76, by "B" "B" Quester</ref> |
||
==Composition== |
==Composition== |
||
It is traditionally small pieces of boneless chicken baked using [[skewer]]s on a brazier called angeethi after [[marinated|marinating]] in [[Indian spices]] and [[dahi (curd)|dahi]] (yogurt)—essentially a boneless version of [[tandoori chicken]].<ref name=Curryclub>{{cite book |title=Curry Club Tandoori and Tikka Dishes |year=1993 |publisher=Piatkus |location=London |isbn=0-7499-1283-9}}</ref> |
It is traditionally small pieces of boneless chicken baked using [[skewer]]s on a brazier called angeethi after [[marinated|marinating]] in [[Indian spices]] and [[dahi (curd)|dahi]] (yogurt)—essentially a boneless version of [[tandoori chicken]].<ref name=Curryclub>{{cite book |title=Curry Club Tandoori and Tikka Dishes |year=1993 |publisher=Piatkus |location=London |isbn=0-7499-1283-9}}</ref> |
Revision as of 23:51, 30 October 2019
VideoWiki/Chicken tikka (Tutorial) | |
---|---|
File:En.Video-Chicken tikka.webm | |
Link to Commons | |
Steps for video creation | |
Step 1 | Preview my changes (10 sec) |
Step 2 | Upload to Commons (10 min) |
Introduction
Chicken tikka is a chicken dish originating in the Indian subcontinent; the dish is popular in India, Bangladesh and Pakistan.[1]
Composition
It is traditionally small pieces of boneless chicken baked using skewers on a brazier called angeethi after marinating in Indian spices and dahi (yogurt)—essentially a boneless version of tandoori chicken.[2]
Etymology
The word tikka (Tike in Turkish, and Tikə in Azerbaijani) is a Turkic word and means "bits" or "pieces".
Preparation
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.[3]
Ingredients
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]
Sizzler
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][6]
References
- ^ Pop's Mops and Sops: Barbecue and Sauces from Around the World, p. 76, by "B" "B" Quester
- ^ Curry Club Tandoori and Tikka Dishes. London: Piatkus. 1993. ISBN 0-7499-1283-9.
- ^ a b "Chicken Tikka recipes". Deccan Chronicle. 2019-01-12. Retrieved 2019-01-24.
- ^ India: Food & Cooking. London: New Holland. 2007. ISBN 978-1-84537-619-2.
- ^ "Popular hariyali chicken tikka is mouthwatering". Gulf-Times (in Arabic). 2019-01-17. Retrieved 2019-01-24.
- ^ "Plane passenger tucks into chicken tikka then realises it's a WEEK out of date". The Sun. 2019-01-14. Retrieved 2019-01-24.