Chicken tikka (Hini: मुर्ग़ टिक्का; Urdu: چکن تکہ; / mugɣ ʈikkɑː /) is a dish from South Asia. It originated somewhere in the Punjab region of India and Pakistan possibly among hindkowans of Peshawar. People of India took it to other countries like the United Kingdom. It is made by baking small pieces of chicken which have been marinated in spices and yogurt. It is traditionally made on skewers in a tandoor (Indian clay oven) and is usually boneless. The literal meaning of tikka is "pieces of chicken". The Punjabi version, though, is barbecued on red-hot coal and does not always contain boneless pieces. The pieces are regularly brushed with ghee (clarified butter), which gives its taste, while being continuously fanned. It is typically eaten with a green coriander & tamarind chutney, served with onion rings and lemons or used in a chicken tikka masala. A chicken tikka sizzler is a dish where Chicken Tikka is served on a heated plate and is served with onions. The dish is also known and eaten in Afghanistan, though the Afghan version (generally like Persian and Middle Eastern dishes) is less spicy compared to the Indian version.