Chicken Malai Tikka is a unique twist to classic Indian chicken tikka masala
Tikka is a dish comprising pieces of meat or vegetarian alternatives, with its origins tracing back to the Mughal Empire. It is made by marinating the pieces in spices and yoghurt and cooking them in a tandoor. Tikka is popular throughout the Indian subcontinent and also in countries such as Great Britain. The preservation of paneer tikka can be enhanced by using vacuum packaging.
Tikka is a Chaghatai word that has been commonly combined with the Hindi-Urdu word masala itself derived from Arabic with the combined word originating from UK English. The Chaghatai word Tikka itself is a derivation of the Common Turkic word tikkü, which means ‘piece’ or ‘chunk’. The precise origin of the dish is uncertain. During the Mughal dynasty, the Mughals brought ‘boneless pieces of cooked meat’ called Tikka to India.
There are different varieties of the dish, both meat inclusive and vegetarian. Generally, the dish is defined as ‘an Indian dish of small pieces of meat or vegetables marinated in a spice mixture’. Tikka consists of boneless pieces of meat or vegetarian alternatives such as paneer which are marinated in spices and yoghurt and subsequently strung through a skewer to be cooked. It is generally cooked in a tandoor and served dry.
Preparation time: 2 hours
Cooking time: 30 minutes
Recipes for cooked meat enriched with spices and mixed within a sauce date back to 1700 BCE found on cuneiform tablets near Babylon, are credited to the Sumerians.