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{{distinguish|Chicken tikka masala|text=[[chicken tikka masala]], which is a curry that uses pieces of chicken tikka}}
{{Short description|Boneless chicken pieces cooked in a tandoor}}
{{distinguish|Chicken tikka masala|text=[[chicken tikka masala]]}}
{{Use Indian English|date=December 2025}}
{{Use dmy dates|date=December 2025}}
{{Infobox food
{{Infobox food
| name             = Chicken tikka
| name               = Chicken tikka
| image           = Tandoorimumbai.jpg
| image             = Tandoorimumbai.jpg
| image_size       = 240px
| image_size         = 240px
| country          =
| region             = [[South Asia]]
| region           = [[Indian subcontinent]]
| national_cuisine   = [[Bangladeshi cuisine|Bangladeshi]], [[Indian cuisine|Indian]], [[Pakistani cuisine|Pakistani]]
| national_cuisine = [[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]], [[Pakistani cuisine|Pakistan]]
| course             = [[Hors d'oeuvre]]
| creator          =
| main_ingredient   = [[Chicken]], [[dahi (curd)|curd]] ([[yogurt]]), red chili powder, ginger and garlic paste, [[lemon juice]]
| course           = [[Hors d'oeuvre]]
| variations         = [[Paneer tikka]]
| served          = Hot
| caption            = Chicken tikka
| main_ingredient = Chicken, [[dahi (curd)|dahi]] (yogurt), red chili powder, ginger and garlic paste, lemon juice
}}
| variations       =[[Paneer tikka]]
| calories        =
| other            =


|caption=Chicken tikka}}
'''Chicken tikka''' is a dish of roasted marinated chicken pieces traditionally cooked in a [[tandoor]]. It is associated with [[Mughlai cuisine|Mughal cuisine]], reflecting Central and South Asian cooking techniques and the use of yogurt-based marinades and spices. It is now popular across South Asia and worldwide. The dish later served as the basis for the British curry [[chicken tikka masala]].”
'''Chicken tikka''' is a [[chicken (food)|chicken]] dish originating in the [[Indian subcontinent]]; the dish is popular in [[India]], [[Bangladesh]] and [[Pakistan]].<ref>''Pop's Mops and Sops: Barbecue and Sauces from Around the World'', p. 76, by "B" "B" Quester</ref> It is traditionally small pieces of boneless chicken baked using [[skewer]]s on a brazier called angeethi after [[marinated|marinating]] in [[Indian spices]] and [[dahi (curd)|dahi]] (yogurt)—essentially a boneless version of [[tandoori chicken]].<ref name=Curryclub>{{cite book |author=[[Pat Chapman]] |title=Curry Club Tandoori and Tikka Dishes |year=1993 |publisher=[[Judy Piatkus|Piatkus]] |location=London |isbn=0-7499-1283-9}}</ref> The word ''[[Tikka (food)|tikka]]'' (Tike in Turkish, and Tikə in Azerbaijani) is a Persian word, meaning "bits" or "pieces". It is also a chicken dish served in [[Punjabi cuisine]]. The Kashmiri 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|chicken ''tikka masala'']].<ref>{{Cite web|url=https://www.deccanchronicle.com/videos/food-dining/chicken-tikka-recipes.html |title=Chicken Tikka Recipes |date=2019-01-12 |website=[[Deccan Chronicle]] |language=en |access-date=2019-01-24}}</ref>


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 Afghan variant (like many other [[Persian cuisine|Persian]], [[Turkish cuisine|Turkish]], and [[Arab cuisine|Arab]] dishes) is less [[spicy]] compared to the variants in the Indian subcontinent and uses beef and lamb in addition to chicken.<ref name=London>{{cite book |author=Pat Chapman |title=India: Food & Cooking |year=2007 |publisher=[[New Holland Publishers|New Holland]] |location=London |isbn=978-1-84537-619-2}}</ref><ref>{{Cite web|url=https://gulf-times.com/story/619496 |title=Popular hariyali chicken tikka is mouthwatering |date=2019-01-17 |website=[[Gulf Times|Gulf-Times]] |language=ar |access-date=2019-01-24}}</ref>
== History ==


== Gallery ==
{{further|Mughal cuisine}}
<gallery>
 
File:Chicken Tikka Kebab.jpg|Chicken Tikka Kebab
The English word "tikka" is borrowed from Urdu/Hindi (تکہ)/टिक्का ''[[Tikka (food)|tikkā]]'' "small pieces of meat", itself a borrowing from [[Persian language|Classical Persian]] تکه ''tikka'', "pieces".<ref>{{cite Merriam-Webster|tikka}}</ref>
File:Chicken tikka biryani.jpg|Chicken Tikka Biryani
 
File:Chicken Tikka, Delhi style (14023948639).jpg|Chicken Tikka served in New Delhi
Chicken tikka was created in the reign of the Mughal Emperor [[Babur]] (r. 1526–1530)  by [[marinating]] pieces of chicken meat in [[Yogurt|yoghurt]] and spices, and then grilling them in a [[tandoor]] oven.{{sfn|Iyer|2022|pp=132–134}}
File:Chk Tikka.jpg|Indian Chicken Tikka with salad
 
File:Zeera-chicken-tikka.jpg|Chicken Tikka zeera
[[File:Evolution of Chicken Tikka Masala.svg|thumb|center|upright=2.5|Chicken tikka was created in [[Mughal Empire|Mughal India]] using Persian [[Marination|marinading]] of meat in [[Yogurt|yoghurt]] and Central Asian [[tandoor]] roasting with Indian spices.{{sfn|Iyer|2022|pp=132–134}}<ref name="Collingham 2006">{{cite book |last=Collingham |first=Elizabeth M. |author-link=Lizzie Collingham |title=Curry: A Tale of Cooks and Conquerors| publisher=[[Oxford University Press]] |year=2006 |pages=27, 232 |isbn=0-19-517241-8 |url=https://archive.org/details/currytaleofcooks00coll |url-access=registration}}</ref> In 20th century Britain, a sauce was added to satisfy the British liking for gravy with meat.<ref name="Godeau 2009">{{cite news |last=Godeau |first=Lucie |date=2 August 2009 |title=Chicken tikka masala claims its origins in Scotland |newspaper=[[The Sydney Morning Herald]] |agency=[[Agence France-Presse|Agence France Presse]] |url=http://www.smh.com.au//breaking-news-world/chicken-tikka-masala-claims-its-origins-in-scotland-20090802-e5mr.html |access-date=19 May 2017}}</ref> The dish has evolved further to a [[taco]] filling in the US,<ref name="Glenn 2022">{{cite book |last=Glenn |first=Jane K. |title=The joy of eating : a guide to food in modern pop culture |date=2022 |isbn=978-1-4408-6210-6 |publisher=[[Bloomsbury Publishing]] |pages=238 |oclc=1264746520}}</ref> and to a [[pizza]] topping in India.<ref name="Sen 2004">{{cite book |last=Sen |first=Colleen Taylor |url=https://books.google.com/books?id=YIyV_5wrplMC |title=Food Culture in India |publisher=[[Greenwood Publishing Group]] |year=2004 |isbn=0-313-32487-5 |page=137}}</ref> Tacos originated from Mexico.<ref>{{Cite journal |url=https://read.dukeupress.edu/hahr/article/94/1/153/10959/Planet-Taco-A-Global-History-of-Mexican-Food |access-date=2024-07-22 |journal=Hispanic American Historical Review |doi=10.1215/00182168-2390303 |title=Planet Taco: A Global History of Mexican Food |date=2014 |last=Boyer |first=Christopher R. |volume=94 |pages=153–154 |url-access=subscription }}</ref> Pizzas originated from Italy.<ref name=Helstosky21>{{cite book |last=Helstosky |first=Carol |title=Pizza: A Global History |date=2008 |publisher=Reaktion |location=London |isbn=978-1-86189-391-8 |pages=21–22}}</ref>]]
File:Chicken-Tikkasm.jpg|Chicken Tikka served in [[Assam, India]]
 
File:Chicken Tikka with some salad.jpg|Chicken Tikka with vegetables
== Dish ==
File:Chicken Tikka Marriott.jpg|Chicken Tikka served at Marriott
 
Chicken tikka consists of small pieces of boneless chicken baked after [[marinated|marinating]] in [[Indian spices]] and [[dahi (curd)|dahi]] (yogurt). It is flavourful and tender, essentially a boneless version of [[tandoori chicken]].<ref name=Curryclub>{{cite book |last=Chapman |first=Pat |author-link=Pat Chapman (food writer) |title=Curry Club Tandoori and Tikka Dishes |year=1993 |publisher=[[Judy Piatkus|Piatkus]] |location=London |isbn=0-7499-1283-9 |pages= }}</ref>
 
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]].<ref>{{cite web |url=https://www.deccanchronicle.com/videos/food-dining/chicken-tikka-recipes.html |title=Chicken Tikka Recipes |date=12 January 2019 |website=[[Deccan Chronicle]] |access-date=24 January 2019 |archive-date=24 January 2019 |archive-url=https://web.archive.org/web/20190124102333/https://www.deccanchronicle.com/videos/food-dining/chicken-tikka-recipes.html |url-status=dead }}</ref>
 
<gallery class="center" mode="nolines" widths="180" heights="180">
File:Chk Tikka.jpg|Chicken tikka with salad
File:Chickentikka2.jpg|Chicken tikka BBQ style
</gallery>
 
== 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.<ref name=London>{{cite book |first=Pat |last=Chapman |author-link=Pat Chapman (food writer) |title=India: Food & Cooking |year=2007 |publisher=[[New Holland Publishers]] |location=London |isbn=978-1-84537-619-2 |pages=  }}</ref><ref>{{Cite web |url=https://gulf-times.com/story/619496 |title=Popular hariyali chicken tikka is mouthwatering |date=17 January 2019 |website=[[Gulf Times]] |language=en |access-date=24 January 2019}}</ref>
 
[[Curry in the United Kingdom|In Britain]], the dish was transformed in the late 20th century by the addition of tomato, cream, and spices into [[chicken tikka masala]].{{sfn|Iyer|2022|pp=132–134}}
 
<gallery class=center mode=nolines widths=180 heights=130 caption="Variants">
File:Chicken tikka biryani.jpg|Chicken tikka [[biryani]]
File:Chicken Tikka Kebab.jpg|Chicken tikka [[kebab]]
File:Zeera-chicken-tikka.jpg|Chicken tikka [[zeera]] (with cumin)
File:Chicken tikka masala (cropped).jpg|[[Chicken tikka masala]]
</gallery>
</gallery>


==See also==
== See also ==
*[[North Indian cuisine]]
 
*[[Paneer tikka]]
* [[Chicken lollipop]]
*[[Pakistani meat dishes]]
* [[Çiğ köfte]]
*[[Punjabi cuisine]]
* [[North Indian cuisine]]
*[[Chicken tikka masala]]
* [[Pakistani meat dishes]]
*[[Butter Chicken]]


== References ==


==References==
{{reflist}}
{{reflist}}


== Sources ==
* {{cite book |last=Iyer |first=Raghavan |author-link=Raghavan Iyer (chef) |title=On the Curry Trail: Chasing the Flavor That Seduced the World |publisher=[[Workman Publishing Company|Workman Publishing]] |location=New York |year=2022 |isbn=978-1523511211 |oclc=1374192575}}
{{Chicken dishes}}
{{Indian Dishes}}
{{Pakistani dishes}}
{{Pakistani dishes}}
{{Indian Dishes}}
{{Chicken dishes|state=collapsed}}


[[Category:Barbecue]]
[[Category:Afghan cuisine]]
[[Category:Bangladeshi cuisine]]
[[Category:Bangladeshi cuisine]]
[[Category:Bengali cuisine]]
[[Category:Bengali cuisine]]
[[Category:Indian cuisine]]
[[Category:Indian cuisine]]
[[Category:Indian chicken dishes]]
[[Category:Indian chicken dishes]]
[[Category:Pakistani cuisine]]
[[Category:Pakistani chicken dishes]]
[[Category:Pakistani chicken dishes]]
[[Category:Skewered foods]]
[[Category:Grilled skewers]]
[[Category:Baked foods]]
[[Category:Baked foods]]

Latest revision as of 16:12, 28 February 2026


Not to be confused with chicken tikka masala.

Chicken tikka
Chicken tikka
CourseHors d'oeuvre
Region or stateSouth Asia
Associated national cuisineBangladeshi, Indian, Pakistani
Main ingredientsChicken, curd (yogurt), red chili powder, ginger and garlic paste, lemon juice
VariationsPaneer tikka

Chicken tikka is a dish of roasted marinated chicken pieces traditionally cooked in a tandoor. It is associated with Mughal cuisine, reflecting Central and South Asian cooking techniques and the use of yogurt-based marinades and spices. It is now popular across South Asia and worldwide. The dish later served as the basis for the British curry chicken tikka masala.”

History[edit | edit source]

Further information: Mughal cuisine

The English word "tikka" is borrowed from Urdu/Hindi (تکہ)/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]

Chicken tikka was created in Mughal India using Persian marinading of meat in yoghurt and Central Asian tandoor roasting with Indian spices.[2][3] In 20th century Britain, a sauce was added to satisfy the British liking for gravy with meat.[4] The dish has evolved further to a taco filling in the US,[5] and to a pizza topping in India.[6] Tacos originated from Mexico.[7] Pizzas originated from Italy.[8]

Dish[edit | edit source]

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.[9]

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.[10]

  • Chicken tikka with salad
    Chicken tikka with salad
  • Chicken tikka BBQ style
    Chicken tikka BBQ style

Variants[edit | edit source]

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.[11][12]

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[edit | edit source]

References[edit | edit source]

  1. ↑ Template:Cite Merriam-Webster
  2. ↑ 2.0 2.1 2.2 Iyer 2022, pp. 132–134.
  3. ↑ Collingham, Elizabeth M. (2006). Curry: A Tale of Cooks and Conquerors. Oxford University Press. pp. 27, 232. ISBN 0-19-517241-8.
  4. ↑ Godeau, Lucie (2 August 2009). "Chicken tikka masala claims its origins in Scotland". The Sydney Morning Herald. Agence France Presse. Retrieved 19 May 2017.
  5. ↑ 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.
  6. ↑ Sen, Colleen Taylor (2004). Food Culture in India. Greenwood Publishing Group. p. 137. ISBN 0-313-32487-5.
  7. ↑ Boyer, Christopher R. (2014). "Planet Taco: A Global History of Mexican Food". Hispanic American Historical Review. 94: 153–154. doi:10.1215/00182168-2390303. Retrieved 22 July 2024.
  8. ↑ Helstosky, Carol (2008). Pizza: A Global History. London: Reaktion. pp. 21–22. ISBN 978-1-86189-391-8.
  9. ↑ Chapman, Pat (1993). Curry Club Tandoori and Tikka Dishes. London: Piatkus. ISBN 0-7499-1283-9.
  10. ↑ "Chicken Tikka Recipes". Deccan Chronicle. 12 January 2019. Archived from the original on 24 January 2019. Retrieved 24 January 2019.
  11. ↑ Chapman, Pat (2007). India: Food & Cooking. London: New Holland Publishers. ISBN 978-1-84537-619-2.
  12. ↑ "Popular hariyali chicken tikka is mouthwatering". Gulf Times. 17 January 2019. Retrieved 24 January 2019.

Sources[edit | edit source]

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