Chicken tikka is a chicken dish originating in Mughal Empire the Indian subcontinent; the dish is popular in India, Bangladesh and Pakistan. It is traditionally small pieces of boneless chicken baked using skewers on a brazier called angeethi after marinating in Indian spices and dahi (yogurt)—essentially a boneless version of tandoori chicken. The word tikka (Tike in Turkish, and Tikə in Azerbaijani) is a Persian word, meaning bits or pieces. It is also a chicken dish served in Punjabi cuisine. The Kashmiri version of the dish, ho…
Heat oil in a large pot over medium heat, then sauté the onions with the herbs and spices until just browned. Add in the chopped tomatoes and fry till soft. Pour in the yogurt, water, and reserved tikka marinade, and mix it well with the vegetables and spices. Bring the mixture to a boil, add in the chicken and cook for a further 45 minutes.
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