 Chicken tikka | |
| Course | Hors d'oeuvre |
|---|---|
| Region or state | Indian subcontinent |
| Associatedcuisine | India,Bangladesh,Pakistan |
| Main ingredients | Chicken,curd (yogurt),red chili powder,ginger and garlic paste,lemon juice |
| Variations | Paneer tikka |
Chicken tikka is a commonchicken dish in theIndian subcontinent and amongst theSouth Asian diaspora.[1] It traditionally consists of small pieces of boneless chicken baked usingskewers on a brazier called anangeethi or over charcoal aftermarinating inIndian spices anddahi (yogurt). It is flavorful and tender, essentially a boneless version oftandoori chicken.[2] The wordtikka (tike in Turkish, andtikə in Azerbaijani) is a Persian word, meaning 'bits' or 'pieces'. It is also a chicken dish served inPunjabi cuisine. The Kashmiri version is grilled over red-hot coals, and does not always contain boneless pieces. 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.[3]
A chickentikka sizzler is a dish in which chickentikka is served on a heated plate with onions. The dish is also popular inAfghanistan, though the Afghan variant (like many otherPersian,Turkish, andArab dishes) is lessspicy compared to the variants in the Indian subcontinent and uses beef and lamb in addition to chicken.[4][5]
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