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.
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