The main difference between tandoori and tikka is that tandoori is often made with larger pieces of meat on the bone or fish/seafood, whereas Tikka is usually made with smaller portions of meat that are cubed and often cooked on a skewer. Both of these versions are made from pre-marinating ingredients in a yoghurt paste with spices and are normally cooked in a traditional tandoor oven but you can easily substitute with a hot barbecue. This is a very versatile recipe as the paste can be used for all types of meat, fish, and seafood. Leaving the ingredients to marinade overnight is essential for the flavours to really kick in. These are traditionally served with rice, bread, chutneys, or pickles.
We'd love to hear your feedback on this recipe! Why not be the first to review it?
note your review will not appear immediately upon submission
There are no videos linked to this story
There are no audio files linked to this story
There are no image galleries linked to this story
Join our mailing list to be kept up-to-date with everything that is going on at BBQ HQ.
Every now and again, we'll email you the latest BBQ news, new recipes to try, BBQ community news, and a preview of what is coming in our next edition.
Simply fill in the form opposite - we won't bombard you with click bait, and you can opt out at any time.
Copyright ©2022 The BBQ Magazine. All rights reserved. The BBQ Magazine is a company registered in England and Wales with company number 13094123.