Tandoori vs Tikka: What’s the Real Difference?

When you hear tandoori, a cooking method using a clay oven called a tandoor, where meat or vegetables are marinated in yogurt and spices then roasted at high heat, you might think it’s just another word for tikka, small pieces of meat or paneer grilled on skewers, often marinated the same way. But they’re not interchangeable. Tandoori refers to the cooking technique—whole pieces roasted in intense heat. Tikka is about the cut—bite-sized chunks meant for skewering. One is a method, the other is a form. They overlap, but they’re not the same.

Think of it like baking vs slicing bread. You can bake a loaf (tandoori), or you can slice it into cubes to toast (tikka). In Indian kitchens, tandoori chicken is usually a whole breast or leg, slathered in red chili and cumin-spiced yogurt, then shoved into a searing tandoor. Tikka, on the other hand, is diced chicken or paneer, threaded onto skewers, often cooked the same way—but sometimes grilled on a stovetop or even baked. That’s why you’ll find tikka masala, a creamy, tomato-based sauce poured over grilled tikka pieces—it’s not tandoori masala. The sauce doesn’t change the cooking method; it just adds richness to the pre-cooked pieces. You won’t find "tandoori masala" on a menu because the spice blend is the same as tikka masala. The difference isn’t in the spices—it’s in the shape, the size, and how it’s served.

And here’s the thing most people miss: tandoori doesn’t have to be chicken. Tandoori vegetables, tandoori paneer, even tandoori fish—all follow the same rule: whole or large pieces, roasted in the tandoor. Tikka? Always small. Always skewered. Always meant to be eaten in one or two bites. If you’re making it at home and you’re using chunks of chicken on a stick, you’re making tikka. If you’re roasting a whole chicken in the oven with a red yogurt marinade, you’re making tandoori. The marinade might look identical, but the outcome? Totally different.

That’s why you’ll find posts here about why tandoori chicken turns black inside (it’s not burnt—it’s caramelized), why you shouldn’t rinse the yogurt marinade before cooking, and how paneer absorbs flavor best when marinated properly. You’ll also see why tikka masala isn’t just curry, and how the same spices can create two entirely different experiences based on shape and heat. This collection isn’t about guessing. It’s about knowing exactly what you’re eating—and why.