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Chicken tikka
Chicken tikka or Murgh tikka ) is a chicken dish originating in South Asia where it remains popular in India and Pakistan.〔''Pop's Mops and Sops: Barbecue and Sauces from Around the World'', p. 76, by "B" "B" Quester〕 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. 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.
==See also==
* Pakistani meat dishes
* Paneer tikka
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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