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Tikka may refer to:


Language(s) Finnish
Meaning"woodpecker", from tikka ("woodpecker")
Region of origin Finland
Other names
Variant form(s) Tikkanen
Meaning heir apparent
Region of origin Hindustan (now in India and Pakistan)

Tikka is a surname originating in Finland (in Finnish, it means "woodpecker"), and a surname originating in Hindustan (before the partition of India and Pakistan).

See also

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Chicken tikka masala Dish consisting of boneless chicken pieces in curry sauce gravy

Chicken tikka masala is a dish consisting of roasted marinated chicken chunks in spiced curry sauce. The curry is usually creamy and orange-coloured. The dish was popularised by cooks from India living in Great Britain and is offered at restaurants around the world.

Tandoori chicken Marinated roast chicken dish

Tandoori chicken is a chicken dish prepared by roasting chicken marinated in yogurt and spices in a tandoor, a cylindrical clay oven. The dish originated from the Indian subcontinent and is popular in many other parts of the world.

SAKO Finnish firearm manufacturer

SAKO, Limited is a Finnish firearm and ammunition manufacturer located in Riihimäki, Tavastia Proper in southern Finland. It also has owned the Tikka brand of bolt-action rifles since 1983, and is now owned by the Italian firearm holding company Beretta Holding.

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Chicken tikka Boneless chicken pieces cooked in a tandoor

Chicken tikka is a chicken dish originating in the Indian subcontinent during the Mughal era. The dish is popular in India, Bangladesh and Pakistan. It is traditionally small pieces of boneless chicken baked using skewers on a brazier called angeethi or over charcoal after marinating in Indian spices and dahi (yogurt)—essentially a boneless version of tandoori chicken. The word tikka is a Persian word, meaning "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 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.

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