Tikka

Tikka is a dish from the Indian subcontinent that consists of small pieces or chunks of meat, fish, or paneer marinated in a yogurt-based mixture and spices, then skewered and grilled. The word tikka comes from languages in the region, with meanings related to small pieces or bits.

Common variants include chicken tikka, paneer tikka, fish tikka, and lamb tikka. Chicken tikka is the best known version in many menus, typically made from boneless, cubed chicken marinated in yogurt, garlic, ginger, lemon juice, and spices such as garam masala, cumin, coriander, and chili. Paneer tikka uses cubes of paneer cheese; fish tikka uses firm white fish; lamb tikka uses lamb meat. Vegetarian versions may use vegetables or mushrooms.

Preparation usually involves marinating the pieces for several hours to overnight to deepen flavor and tenderness, then cooking on skewers in a tandoor, an underground or clay oven, or on a grill. The result is a charred, smoky exterior with tender, seasoned centers. Tikka is commonly served with chutneys, onion slices, lemon wedges, and often accompanies naan or rice. It is frequently offered as an appetizer or starter in Indian and Pakistani restaurants.

In culinary usage, chicken tikka masala—a separate dish in which tikka pieces are finished in a tomato-based, creamy sauce—has become widely associated with British-Indian cuisine, though its exact origins are debated and it is not considered a traditional Indian dish. Tikka reflects regional cooking styles that emphasize marinated, grilled, boneless pieces and a balance of tangy, spicy flavors.