 Chicken tikka | |
| Course | Hors d'oeuvre |
|---|---|
| Region or state | South Asia |
| Associatedcuisine | Bangladeshi,Indian,Pakistani |
| Main ingredients | Chicken,curd (yogurt), red chili powder, ginger and garlic paste,lemon juice |
| Variations | Paneer tikka |
Chicken tikka is a dish of roasted marinated chicken pieces traditionally cooked in a tandoor. It is associated withMughal cuisine, reflecting Central and South Asian cooking techniques and the use of yogurt-based marinades and spices. It is now popular across South Asia and worldwide. The dish later served as the basis for the British currychicken tikka masala.”
The English word "tikka" is borrowed from Urdu/Hindi (تکہ)/टिक्काtikkā "small pieces of meat", itself a borrowing fromClassical Persian تکهtikka, "pieces".[1]
Chicken tikka was created in the reign of the Mughal EmperorBabur (r. 1526–1530) bymarinating pieces of chicken meat inyoghurt and spices, and then grilling them in atandoor oven.[2]
Chicken tikka consists of small pieces of boneless chicken baked aftermarinating inIndian spices anddahi (yogurt). It is flavourful and tender, essentially a boneless version oftandoori chicken.[9]
The pieces are brushed withghee (clarified butter) at intervals, while being continuously fanned, to increase flavour. It is typically eaten with greencoriander andtamarindchutney, served with onion rings and lemon, or used in preparingchicken tikka masala.[10]
It is a dish inPunjabi cuisine. The Kashmiri version is grilled over red-hot coals, and does not always contain boneless pieces.
A chickentikka sizzler has the dish served on a heated plate with onions.
The Afghan variant is lessspicy than those in the Indian subcontinent, and can use beef and lamb in place of chicken.[11][12]
In Britain, the dish was transformed in the late 20th century by the addition of tomato, cream, and spices intochicken tikka masala.[2]
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| Muhajir |
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| Punjabi |
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| Saraiki | |||||
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| Common dishes |
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