| country =
| country =
| region = [[Indian subcontinent]]
| region = [[Indian subcontinent]]
| national_cuisine = [[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]], [[Pakistani cuisine|Pakistan]]
| national_cuisine = [[Indian cuisine|]], [[Bangladeshi cuisine|]], [[Pakistani cuisine|]]
| creator =
| creator =
| course = [[Hors d’oeuvre]]
| course = [[Hors d’oeuvre]]
| served =
| served =
| main_ingredient = [[Chicken]], [[dahi (curd)|curd]] ([[yogurt]]), [[red chili powder]], [[ginger and garlic paste,]] [[lemon juice]]
| main_ingredient = [[Chicken]], [[dahi (curd)|curd]] ([[yogurt]]), red chili powder, ginger and garlic paste, [[lemon juice]]
| variations = [[Paneer tikka]]
| variations = [[Paneer tikka]]
| calories =
| calories =
| other =
| other =
|caption=Chicken tikka}}
|caption=Chicken tikka}}
”’Chicken tikka”’ is a common [[chicken (food)|chicken]] dish in the [[Indian subcontinent]] and amongst the [[South Asian diaspora]].<ref>{{cite book |last1=Quester |first1=B B|title=Pop’s Mops and Sops – Barbecue and Sauces from Around the World |date=5 December 2009 |isbn=978-0-557-21016-9 |language=en|page=76|publisher=Lulu.com }}</ref> It traditionally consists of small pieces of boneless chicken baked using [[skewer]]s on a brazier called an {{lang|hi|[[angeethi]]}} or over charcoal after [[marinated|marinating]] in [[Indian spices]] and [[dahi (curd)|dahi]] (yogurt). It is flavorful and tender, essentially a boneless version of [[tandoori chicken]].<ref name=Curryclub>{{cite book |author=[[Pat Chapman (food writer)|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]]” ({{Transliteration|tr|tike}} in Turkish, and {{lang|az|tikə}} in Azerbaijani) is a Persian word, meaning ‘bits’ or ‘pieces’. It is also a chicken dish served in [[Punjabi cuisine]]. The Kashmiri version is grilled over red-hot coals, and does not always contain boneless pieces. 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]] |language=en |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>
”’Chicken tikka”’ is a common [[chicken (food)|chicken]] dish in the [[Indian subcontinent]] and amongst the [[South Asian diaspora]]. It traditionally consists of small pieces of boneless chicken baked using [[skewer]]s on a brazier called an {{lang|hi|[[angeethi]]}} or over charcoal after [[marinated|marinating]] in [[Indian spices]] and [[dahi (curd)|dahi]] (yogurt). It is flavorful and tender, essentially a boneless version of [[tandoori chicken]].<ref name=Curryclub>{{cite book |author=Pat Chapman (food writer) |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]]” ({{Transliteration|tr|tike}} in Turkish, and {{lang|az|tikə}} in Azerbaijani) is a Persian word, meaning ‘bits’ or ‘pieces’. It is also a chicken dish served in [[Punjabi cuisine]]. The Kashmiri version is grilled over red-hot coals, and does not always contain boneless pieces. 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>{{ 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>
A chicken ”tikka” sizzler is a dish in which 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]] |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=17 January 2019 |website=[[Gulf Times]] |language=ar |access-date=24 January 2019}}</ref>
A chicken ”tikka” sizzler is a dish in which 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 |=Pat Chapman |title=India: Food & Cooking |year=2007 |publisher=[[New Holland Publishers]] |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=17 January 2019 |website=[[Gulf Times]] |language= |access-date=24 January 2019}}</ref>
