Tikka

Indian tikka is a dish consisting of boneless meat, usually chicken, that is cut into smaller pieces and marinated in yogurt and traditional Indian spices such as turmeric, cumin, coriander, cayenne pepper, chili, garlic, and ginger. The meat is roasted over charcoal in a tandoor, the traditional cylindrical clay oven. To remain tender and juicy, the meat is repeatedly brushed with oil or butter. Tikka is typically cooked and served on sizzlers, but the plain varieties are also common. It is often wrongly associated with tandoori chicken, a variety baked and served with the meat left on the bone. Indian tikka has an unknown origin, but it is believed to be an ancient dish that has existed since the discovery of the tandoor oven, which has been used in India for more than 5000 years. Legend says that emperor Babur, the founder of the Mughal dynasty, requested Punjabi chefs to serve the traditional tandoori chicken without the bones, which led to the creation of the now famous chicken tikka. It is a popular dish in Pakistan and Afghanistan, where it is usually served as a chicken tikka sizzler. Mutton and lamb variations can occasionally be found, but chicken is still the most popular ingredient. Traditional chicken tikka should not be confused with chicken tikka masala, a variation on the dish with origins in the United Kingdom. In chicken tikka masala the meat is served with tomato sauce and is considered one of British national dishes. Tikka is usually accompanied by onions, chopped coriander, vegetable chutney, and lemon slices.