CHICKEN TIKKA
Chicken Tikka is a North Indian dish made by baking or grilling small pieces of chicken which have been marinated in spices and yogurt. It is traditionally cooked upon skewers in a tandoor and is usually boneless. This dish derivated from Tandoori Chicken . A tandoor is a cylindrical clay oven used in cooking and baking. The heat for a tandoor was traditionally generated by a charcoal fire or wood fire, burning within the tandoor itself, thus exposing the food to both live-fire , radiant heat cooking, and hot-air, convection cooking. Temperatures in a tandoor can approach 480°C , and it is common for tandoor ovens to remain lit for long periods to maintain the high cooking temperature.
The literal meaning of Tikka in the Persian, Urdu, and Punjabi languages is "bits, pieces". The Punjabi version of the dish is barbecued on red-hot coal not in a tandoor and does not always contain boneless pieces. The pieces are brushed with ghee (clarified butter) at intervals, which gives its taste, while being continuously fanned. It is typically eaten with a green coriander and tamarind chutney , served with onion rings and lemons, or it is used in preparing a Chicken Tikka Masala (the popularized Indian dish in Britain)
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs
The literal meaning of Tikka in the Persian, Urdu, and Punjabi languages is "bits, pieces". The Punjabi version of the dish is barbecued on red-hot coal not in a tandoor and does not always contain boneless pieces. The pieces are brushed with ghee (clarified butter) at intervals, which gives its taste, while being continuously fanned. It is typically eaten with a green coriander and tamarind chutney , served with onion rings and lemons, or it is used in preparing a Chicken Tikka Masala (the popularized Indian dish in Britain)
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs