Difference Between Tandoori and Tikka

Tandoori vs Tikka

Those who are from India or Pakistan know Tandoori Tikka and Tandoori Chicken very well as Mughlai non vegetarian recipes made from chicken. In fact these two dishes are so popular that they are served in many restaurants in western countries such as US, UK, Canada and Australia. These dishes are especially popular in countries with a sizeable number of people of Indian origin. Both Tandoori chicken and Tandoori Tikka are prepared in special ovens called Tandoor. However, there are some differences in preparation and taste that will be discussed in this article.

A Tandoor oven is earthen ware pot made of clay. It is cylindrical in shape and charcoal is used to supply heat to the chicken that is to be cooked. For those who do not know, cooking in a Tandoor is just like a barbeque with the difference that the spices used in making Tandoori Chicken or Tandoori Tikka are different, and clay gives a distinct aroma to the cooked chicken that is entirely different to ordinary oven prepared dishes or those grilled or barbequed.

Whether Tandoori chicken or Tikka, both recipes are prepared in a Tandoor. However, while Tikka is the meat that is boneless, tandoori is a term reserved for chicken that has meat along with bone. So while a Tikka may be Chicken breast, Tandoori may be any part of the chicken including legs, wings, half chicken, or even complete chicken prepared in this fashion.

In Tandoori chicken slices are made and spices are filled and the chicken is marinated overnight. On the other hand, in Tikka, boneless pieces are coated in yogurt and spices. Both Tandoori and Tikka have a reddish appearance and are cooked on Tandoor with the help of skewers to cook them from all sides. They are liked very much by westerners as these dishes are oil free and are not curries but eaten along with onion and other items of a salad. Coriander sauce (called Chutney) is a must along with lime while eating Tandoori or Tikka.