Chicken tikka

Chicken tikka is a chicken dish popularised in the Indian subcontinent during the Mughal era. The dish is popular in India, Bangladesh, Pakistan and the United Kingdom.[1] 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.[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 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 an authentic chicken tikka masala.[3]

Not to be confused with chicken tikka masala, which is a curry that uses pieces of chicken tikka.
Chicken tikka
Chicken tikka
CourseHors d'oeuvre
Region or stateIndian subcontinent
Associated cuisineIndia, Bangladesh, Pakistan
Serving temperatureHot
Main ingredientsChicken, dahi (yogurt), red chili powder, ginger and garlic paste, lemon juice
VariationsPaneer tikka

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 variants in the Indian subcontinent and uses beef and lamb in addition to chicken.[4][5]

  • Chicken tikka kebab
    Chicken tikka kebab
  • Chicken tikka biryani
    Chicken tikka biryani
  • Chicken tikka served in New Delhi
    Chicken tikka served in New Delhi
  • Indian chicken tikka with salad
    Indian chicken tikka with salad
  • Chicken tikka zeera
    Chicken tikka zeera
  • Chicken tikka served in Assam, India
    Chicken tikka served in Assam, India

See also

References
  1. Quester, "B B" (5 December 2009). Pop's Mops and Sops - Barbecue and Sauces from Around the World. p. 76. ISBN 978-0-557-21016-9.
  2. Pat Chapman (1993). Curry Club Tandoori and Tikka Dishes. London: Piatkus. ISBN 0-7499-1283-9.
  3. "Chicken Tikka Recipes". Deccan Chronicle. 2019-01-12. Archived from the original on 2019-01-24. Retrieved 2019-01-24.
  4. Pat Chapman (2007). India: Food & Cooking. London: New Holland Publishers. ISBN 978-1-84537-619-2.
  5. "Popular hariyali chicken tikka is mouthwatering". Gulf Times (in Arabic). 2019-01-17. Retrieved 2019-01-24.
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