Chicken tikka (Punjabi: چکن تکّہ ਚਿਕਨ ਟਿੱਕਾ) is a chickendish originating in the Punjab region in the northern part of 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 marinatingin Indian spices and dahi (yogurt)—essentially a boneless version of tandoori chicken. The word tikka means “bits” or “pieces”. It is also a chicken dish served in Punjabi cuisine. The Kashmiri version of the dish, however, is grilled over red-hot coals, and does not always contain boneless pieces. The pieces are brushed with ghee (clarified butter) at intervals to increase its flavour, while being continuously fanned. It is typically eaten with green coriander and tamarindchutney served with onion rings and lemon, or used in preparing a chicken tikka masala.