Chicken tikka

Chicken tikka is a cherished dish from the Indian subcontinent, particularly popular in India, Bangladesh, and Pakistan. This delectable dish consists of small pieces of boneless chicken marinated in a blend of Indian spices and yogurt, then skewered and cooked over a brazier known as an "angeethi." The term "tikka" means "bits" or "pieces" in both Hindi and Urdu.

In Punjabi cuisine, chicken tikka is a staple, while in Kashmir, it is often grilled over red-hot coals, occasionally using bone-in pieces. To enhance its flavor, ghee is frequently brushed on the chicken during cooking.

Typically, chicken tikka is served with green coriander and tamarind chutney, accompanied by onion rings and lemon wedges. It is also a fundamental ingredient in dishes like chicken tikka masala. There are regional variations; for instance, the Afghan version is milder and may use beef or lamb instead of chicken.

One popular way to serve chicken tikka is as a sizzler, where the chicken is presented on a hot plate with onions. This dish has traveled far beyond its origins, gaining fans around the world and inspiring unique adaptations in various countries.