Chicken tikka

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Chicken tikka
Tandoorimumbai.jpg
Chicken tikka, served in Mumbai
Course Starter
Place of origin Indian Subcontinent
Region or state Punjab region
Associated national cuisine India, Bangladesh, Pakistan
Serving temperature Hot
Main ingredients Chicken, dahi (yogurt), red chili powder, ginger and garlic paste, lemon juice
Cookbook: Chicken tikka  Media: Chicken tikka

Chicken tikka (Urdu: چِکن تِکّہ ‎), is a chicken dish originating in the Punjab region of the Indian Subcontinent; the dish is popular in India and Pakistan.[1] It is traditionally small pieces of boneless chicken baked using skewers on a brazier called angeethi after marinating in spices and dahi (yogurt)—essentially a boneless version of tandoori chicken.[2] The word tikka means "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.

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 South Asian variants and uses beef and lamb in addition to chicken.[3]

See also[edit]

References[edit]

  1. ^ Pop's Mops and Sops: Barbecue and Sauces from Around the World, p. 76, by "B" "B" Quester
  2. ^ Curry Club Tandoori and Tikka Dishes. London: Piatkus. 1993. ISBN 0-7499-1283-9. 
  3. ^ India: Food & Cooking. London: New Holland. 2007. ISBN 978-1-84537-619-2.