Chicken Grill
Chicken tikka is a chicken dish originating in the Indian subcontinent; the dish is popular in India, Bangladesh and Pakistan.[1] 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.[2] The word tikka (Tike in Turkish, and Tikə in Azerbaijani) is a Hindi and Urdu word and means “bits” or “pieces”. It is also a chicken dish served in Punjabi cuisine.
Mix flour, basil, and beef bouillon together in a bowl. Stir black pepper into skillet with the pan drippings and cook for 1 minute.
Chicken tikka is a chicken dish originating in the Indian subcontinent; the dish is popular in India, Bangladesh and Pakistan.[1] 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.[2] The word tikka (Tike in Turkish, and Tikə in Azerbaijani) is a Hindi and Urdu word and means “bits” or “pieces”. It is also a chicken dish served in Punjabi cuisine.
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