These are forms of meats or vegetables that are dry-cooked over charcoal, baked in oven or pa-fried
Boti
Most of the Lamb Goat or Mutton curries are made with pieces of Bone-in shank, and bone-less. shank. The boneless pieces of shank are called Boti. Boti is a general term used for whole muscle meat from leg or shank area.
Chicken Boti is the meat from thighs and drumsticks.
Boti does not imply method of cooking. The Boti pieces are normally used to make Balti or Jalfrezi, as well as curries such as Rogan Josh or Korma.
Kebab
In India, Kebab may is made of whole muscle meat or minced meat. Normally, the meat is marinated and cooked over charcoal, baked in oven, pan-fried on stove-top, or baked in a Tandoor.
Tikki Tikiya Cutlet
Tikki is a ground or chopped meat, seafood, or vegetables. Spices and binders are added. It is formed into a ball, and pressed to make a patty like a hamburger. Sometimes, it is also called the cutlet. The patty is pan-fried on stove-top.
Tikka
In the olden days, Tikka and Kebab were one and same. Tikka was a whole muscle meat Kebab. Tikka has its roots in Hindi, Kebab has its roots in Arabic.
Tikka is a whole muscle meat. Normally, the meat is marinated and cooked over charcoal, baked in oven, pan-fried on stove top, baked in a Tandoor.
Chicken Tikka
Chicken Tikka Masala originated in UK during 1950s. The Tandoori Chicken was too dry for British. A new dish was born. Marinated skinless boneless chicken was cooked in Tandoor. The Tandoori marinate was reduced and made bright red with more Degi Mirch, it served as a dip. The Tikka was the red-colored skinless-boneless Tandoori chicken, and Masala was the bright red color dip.
During 1980s the five star restaurants in Delhi added Chicken Tikka Masala to their menu on the demand by visiting British patrons.
Chicken Tikka is made of skinless boneless chicken breast. In India, Chicken Tikka and Chicken Kebab became interchangeable
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