Dish · indian
Chicken Tikka
Boneless chicken marinated in yogurt, ginger-garlic paste, and spice, then skewered and grilled until charred at the edges. Eaten on its own with lemon and onion, or built into other dishes.
Where it comes from
The dish comes out of Punjab's tandoor tradition, which moved into Delhi restaurants with cooks displaced by Partition in the mid-20th century. The tandoor's high, dry heat is what gives the chicken its char without drying out the inside.
What cooks argue about
Cooks argue over whether the red-orange color should come from kashmiri chili powder alone or from added food coloring, a shortcut many restaurants use and purists reject.
Versions
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What goes in it
Each one opens everything else made with it.
chicken breast boneless