Chicken tikka: Difference between revisions

Chicken tikka
	Chicken tikka, served in Mumbai
Course	Starter
Place of origin	India and Pakistan
Region or state	North India
Serving temperature	Hot
Main ingredients	Chicken, yogurt, red chili powder, ginger and garlic paste, lemon juice
	Cookbook: Chicken tikka; Media: Chicken tikka;

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Chicken tikka (Template:Lang-ur Hindi: मुर्ग़ टिक्का ; [ˌmʊrɣ ˈʈɪkkaː]) is a chicken dish originating in South Asia where it remains popular in both Pakistan and India. It is traditionally small pieces of boneless chicken baked using skewers in a clay oven called a tandoor after marinating in spices and yogurt - essentially a boneless version of tandoori chicken.^[2] The word tikka means "bits" or "pieces". It is also a chicken dish served in Punjabi cuisine. The Punjabi 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.

Origins

Chicken tikka is largely noted to have originated in India.^[3]

Varieties

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 Afghanistan variant (like many other Persian and Arab dishes) is less spicy compared to the South Asian variants and uses beef and lamb in addition to chicken.Also in India a new type of tikka is launched by a delhi based catering company "great mughlai factory catering", its cheese chicken tikka , served with different kind of cheese with some authentic secret spices added to it. ^[4]

References

^ "Chicken tikka masala claims its origins in Scotland". Dawn. 4 August 2009. Retrieved 5 May 2014.
^ Curry Club Tandoori and Tikka Dishes. London: Piatkus. 1993. ISBN 0-7499-1283-9.
^ "Pop's Mops and Sops - Barbecue and Sauces from Around the World", p. 76, by "B" "B" Quester
^ India: Food & Cooking. London: New Holland. 2007. ISBN 978-1-84537-619-2.

[1] "Chicken tikka masala claims its origins in Scotland". Dawn. 4 August 2009. Retrieved 5 May 2014.

[Curryclub-2] Curry Club Tandoori and Tikka Dishes. London: Piatkus. 1993. ISBN 0-7499-1283-9.

[3] "Pop's Mops and Sops - Barbecue and Sauces from Around the World", p. 76, by "B" "B" Quester

[London-4] India: Food & Cooking. London: New Holland. 2007. ISBN 978-1-84537-619-2.

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 ==Varieties==
-A chicken'' [[tikka (food)|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 Afghanistan variant (like many other [[Persian cuisine|Persian]] and [[Arab cuisine|Arab]] dishes) is less [[spicy]] compared to the South Asian variants and uses beef and lamb in addition to chicken.<ref name=London>{{cite book|title=India: Food & Cooking|year=2007|publisher=New Holland|location=London|isbn=978-1-84537-619-2}}</ref>
+A chicken'' [[tikka (food)|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 Afghanistan variant (like many other [[Persian cuisine|Persian]] and [[Arab cuisine|Arab]] dishes) is less [[spicy]] compared to the South Asian variants and uses beef and lamb in addition to chicken.Also in India a new type of tikka is launched by a delhi based catering company "[http://www.greatmughlaifactory.com great mughlai factory catering]", its cheese chicken tikka , served with different kind of cheese with some authentic secret spices added to it. <ref name=London>{{cite book|title=India: Food & Cooking|year=2007|publisher=New Holland|location=London|isbn=978-1-84537-619-2}}</ref>
 ==See also==