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|Region or state||Indian Subcontinent|
|Main ingredients||Meat, marinade or curry|
Tikka (Urdu: تکہ) (Bengali: টিক্কা)(Marathi: टिक्का), (pronounced [ʈɪkkaː]) is a type of food from the Indian subcontinent. It is also known as teeka or teekka. "Tikka" refers to a piece of meat, such as a cutlet. The popular dish chicken tikka is made of chicken cutlets in a marinade. Vegetarian varieties are also popular. A Westernised version, chicken tikka masala, a curry, is a widely popular dish in the United Kingdom and was brought over by Bangladeshi chefs from the Sylhet Division of Bangladesh. The marinade used in the preparation of chicken tikka is also sometimes called tikka; it is made from a mixture of aromatic spices and dahi (yogurt). Paneer prepared in a tandoor is also known as paneer tikka. Tikka prepared with meat is known as kebab. The major ingredient in vegetarian tikkas is potato. The tikka or kebab is deep fried. Kebabs are a popular dish in Mughlai cuisine.
- Curry Club Tandoori and Tikka Dishes, Piatkus, London — ISBN 0-7499-1283-9 (1993)
- Curry Club 100 Favourite Tandoori Recipes, Piatkus, London — ISBN 0-7499-1491-2 & ISBN 0-7499-1741-5 (1995)
- India: Food & Cooking, New Holland, London — ISBN 978-1-84537-619-2 (2007)
- Thaker, Aruna; Barton, Arlene (2012). Multicultural Handbook of Food, Nutrition and Dietetics. John Wiley & Sons. p. 74. ISBN 9781405173582.
- Grove, Peter; Grove, Colleen (2008). "Is It or Isn't It? (The Chicken Tikka Masala Story)". Menu Magazine. Grove Publications. Archived from the original on 27 November 2016. Retrieved 19 May 2017.
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