Chicken tikka

Chicken tikka is a chicken dish originating in the Indian subcontinent; the dish is popular in India, Bangladesh and Pakistan.[1] It is traditionally small pieces of boneless chicken baked using skewers on a brazier called angeethi 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 Hindi and Urdu word and means "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 a chicken tikka masala.[3]

Not to be confused with chicken tikka masala, which uses pieces of chicken tikka.
Chicken tikka
CourseStarter
Region or stateIndian subcontinent
Associated national cuisineIndia, Bangladesh, Pakistan
Serving temperatureHot
Main ingredientsChicken, dahi (yogurt), red chili powder, ginger and garlic paste, lemon juice

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 Biryani
  • Chicken Tikka served in New Delhi
  • Indian Chicken Tikka with salad
  • Chicken Tikka zeera
  • Chicken Tikka served in Assam, India
  • Chicken Tikka with vegetables
  • Chicken Tikka served at Marriott
gollark: SolarFlame5 is typing...
gollark: ... Discord.
gollark: Here's a cool effect I made by accident.
gollark: I might have to rewrite it to be more like the Computronics sound board, which is actually goodish.
gollark: So the structure of my code actually makes this very hard. Oops.

See also

References
  1. Pop's Mops and Sops: Barbecue and Sauces from Around the World, p. 76, by "B" "B" Quester
  2. Curry Club Tandoori and Tikka Dishes. London: Piatkus. 1993. ISBN 0-7499-1283-9.
  3. "Chicken Tikka Recipes". Deccan Chronicle. 2019-01-12. Retrieved 2019-01-24.
  4. India: Food & Cooking. London: New Holland. 2007. ISBN 978-1-84537-619-2.
  5. "Popular hariyali chicken tikka is mouthwatering". Gulf-Times (in Arabic). 2019-01-17. Retrieved 2019-01-24.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.