Chicken tikka

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Chicken tikka
Starter
Tandoorimumbai.jpg
Chicken tikka, served in Mumbai
Place of origin:
India[1]
Region or state:
Delhi
Serving temperature:
Hot
Main ingredient(s):
Chicken, yogurt, red chili powder, ginger and garlic paste, lemon juice
Recipes at Wikibooks:
Cookbook Chicken tikka
Media at Wikimedia Commons:
Wikimedia Commons  Chicken tikka
 
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Chicken tikka
Starter
Tandoorimumbai.jpg
Chicken tikka, served in Mumbai
Place of origin:
India[1]
Region or state:
Delhi
Serving temperature:
Hot
Main ingredient(s):
Chicken, yogurt, red chili powder, ginger and garlic paste, lemon juice
Recipes at Wikibooks:
Cookbook Chicken tikka
Media at Wikimedia Commons:
Wikimedia Commons  Chicken tikka

Chicken tikka (Hindi: मुर्ग़ टिक्का; [ˌmʊrɣ ˈʈɪkkaː]) is a chicken dish originating in the Indian Subcontintent where it remains popular in both Pakistan and India. It is traditionally small pieces of boneless chicken baked using skewers in a clay-based oven called a tandoor after marinating in spices and yogurt.[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[edit]

Largely noted to be originated in India.[3] In 2009, a MP from Scotland, Mohammed Sarwar claimed that Chicken Tikka is actually originated in Glasgow, and it should be acknowledged officially.[4][5][6] To date, no actions have been taken in this regard.

Varieties[edit]

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 Indian variants and uses beef and lamb in addition to chicken.[7]

See also[edit]


References[edit]

  1. ^ Motimahal Archives
  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
  4. ^ http://www.telegraph.co.uk/foodanddrink/5972643/Chicken-tikka-masala-row-grows-as-Indian-chefs-reprimand-Scottish-MPs-over-culinary-origins.html
  5. ^ http://www.theguardian.com/lifeandstyle/wordofmouth/2009/jul/07/glaswegian-tikka-masala
  6. ^ http://news.bbc.co.uk/1/hi/scotland/glasgow_and_west/8161812.stm
  7. ^ India: Food & Cooking. London: New Holland. 2007. ISBN 978-1-84537-619-2.