Chicken tikka
Chicken tikka | |
| Course | Hors d'oeuvre |
|---|---|
| Region or state | Indian subcontinent |
| Associated cuisine | Indian, Bangladeshi, Pakistani |
| Main ingredients | Chicken, curd (yogurt), red chili powder, ginger and garlic paste, lemon juice |
| Variations | Paneer tikka |
Chicken tikka is a chicken dish in the Indian subcontinent and amongst the South Asian diaspora.
History
The English word "tikka" is borrowed from Hindi टिक्का tikkā "small pieces of meat", itself a borrowing from Classical Persian تکه tikka, "pieces".[1]
Chicken tikka was created in the reign of the Mughal Emperor Babur (r. 1526–1530) by marinating pieces of chicken meat in yoghurt and spices, and then grilling them in a tandoor oven.[2]
Dish
Chicken tikka consists of small pieces of boneless chicken baked after marinating in Indian spices and dahi (yogurt). It is flavourful and tender, essentially a boneless version of tandoori chicken.[7]
The pieces are brushed with ghee (clarified butter) at intervals, while being continuously fanned, to increase flavour. It is typically eaten with green coriander and tamarind chutney, served with onion rings and lemon, or used in preparing chicken tikka masala.[8]
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Chicken tikka, New Delhi
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Indian chicken tikka with salad
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Chicken tikka, Assam
Variants
It is a dish in Punjabi cuisine. The Kashmiri version is grilled over red-hot coals, and does not always contain boneless pieces.
A chicken tikka sizzler has the dish served on a heated plate with onions.
The Afghan variant is less spicy than those in the Indian subcontinent, and can use beef and lamb in place of chicken.[9][10]
In Britain, the dish was transformed in the late 20th century by the addition of tomato, cream, and spices into chicken tikka masala.[2]
See also
References
- ^ "tikka". Merriam-Webster.com Dictionary. Merriam-Webster.
- ^ a b Iyer 2022, pp. 132–134.
- ^ Collingham, Elizabeth M. (2006). Curry: A Tale of Cooks and Conquerors. Oxford University Press. p. 232. ISBN 0-19-517241-8.
- ^ Godeau, Lucie (2 August 2009). "Chicken tikka masala claims its origins in Scotland". The Sydney Morning Herald. Agence France Presse. Retrieved 19 May 2017.
- ^ Glenn, Jane K. (2022). The joy of eating : a guide to food in modern pop culture. Bloomsbury Publishing. p. 238. ISBN 978-1-4408-6210-6. OCLC 1264746520.
- ^ Sen, Colleen Taylor (2004). Food Culture in India. Greenwood Publishing Group. p. 137. ISBN 0-313-32487-5.
- ^ Chapman, Pat (1993). Curry Club Tandoori and Tikka Dishes. London: Piatkus. ISBN 0-7499-1283-9.
- ^ "Chicken Tikka Recipes". Deccan Chronicle. 12 January 2019. Archived from the original on 24 January 2019. Retrieved 24 January 2019.
- ^ Chapman, Pat (2007). India: Food & Cooking. London: New Holland Publishers. ISBN 978-1-84537-619-2.
- ^ "Popular hariyali chicken tikka is mouthwatering". Gulf Times. 17 January 2019. Retrieved 24 January 2019.
Sources
- Iyer, Raghavan (2022). On the Curry Trail: Chasing the Flavor That Seduced the World. New York: Workman Publishing. ISBN 978-1523511211. OCLC 1374192575.