Chicken tikka or Murgh tikka ) is a [ˌmʊrɣ ˈʈɪkkaː] chicken dish originating in South Asia where it remains popular in India and Pakistan. It is traditionally small pieces of boneless [1 ] chicken baked using skewers in a clay oven called a tandoor after marinating in spices and yogurt—essentially a boneless version of tandoori chicken. The word [2 ] means "bits" or "pieces". It is also a chicken dish served in tikka 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 (clarified butter) at intervals to increase its flavour, while being continuously fanned. It is typically eaten with green ghee coriander and tamarind chutney served with onion rings and lemon, or used in preparing a chicken . tikka masala
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 Afghanistan variant (like many other Persian and Arab dishes) is less spicy compared to the South Asian variants and uses beef and lamb in addition to chicken. [3 ]
See also [ edit ]
References [ edit ]
^ 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.
^ India: Food & Cooking. London: New Holland. 2007. ISBN 978-1-84537-619-2.