 Chicken tikka | |
| Course | Hors d'oeuvre |
|---|---|
| Region or state | Indian subcontinent |
| Associated cuisine | India, Bangladesh, Pakistan |
| Main ingredients | Chicken, curd (yogurt), red chili powder, ginger and garlic paste, lemon juice |
| Variations | Paneer tikka |
Chicken tikka is a common chicken dish in the Indian subcontinent and amongst the South Asian diaspora. [1] It traditionally consists of small pieces of boneless chicken baked using skewers on a brazier called an angeethi or over charcoal after marinating in Indian spices and dahi (yogurt). It is flavorful and tender, essentially a boneless version of tandoori chicken. [2] The word tikka (tike in Turkish, and tikə in Azerbaijani) is a Persian word, meaning 'bits' or 'pieces'. It is also a chicken dish served in Punjabi cuisine. The Kashmiri version is grilled over red-hot coals, and does not always contain boneless pieces. The pieces are brushed with ghee (clarified butter) at intervals, while being continuously fanned, to increase flavour. It is typically eaten with green coriander and tamarind chutney, served with onion rings and lemon, or used in preparing chicken tikka masala. [3]
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A chicken tikka sizzler is a dish in which 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]
