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Chicken tikka

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Title: Chicken tikka  
Author: World Heritage Encyclopedia
Language: English
Subject: Chicken tikka masala, Pakistani cuisine, Tandoori chicken, Murgh Musallam, Chicken karahi
Collection: Barbecue, Chicken Dishes, Indian Meat Dishes, Pakistani Cuisine, Pakistani Meat Dishes, Skewered Foods
Publisher: World Heritage Encyclopedia

Chicken tikka

Chicken tikka
Chicken tikka, served in Mumbai
Course Starter
Region or state Punjab
Serving temperature Hot
Main ingredients Chicken, yogurt, red chili powder, ginger and garlic paste, lemon juice
Cookbook: Chicken tikka 

Chicken tikka or Murgh tikka ) is a chicken dish originating in South Asia where it remains popular in India and Pakistan.[1] 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.

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.[3]

See also


  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.  
  3. ^ India: Food & Cooking. London: New Holland. 2007.  
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