Tikka – a word which originally refers to the chunks of meat in the dish, not to the marinade or the sauce. This latter misconception is so widespread in the UK that the standard definition had to be altered. This happens quite a lot; if enough people are getting it wrong, it eventually becomes right. Technically, some might also argue that true tikka should be boneless, but we are cooking these cutlets on the bone to help retain a bit more moisture in the meat.