Tandoor vs. Tikka — What's the Difference?

Traditional clay oven used in Indian cooking.

Marinated with spices and yogurt.

Imparts a unique smoky flavor to food.

Known for its flavorful and tender texture.

Operates at very high temperatures.

Common variations include chicken tikka, paneer tikka.

Used for baking bread like naan and roti.

Small pieces of marinated meat or vegetables.

Ideal for grilling and roasting meats.

Typically cooked in a tandoor or on a grill.

A tandoor ( or ) also known as tannour is predominantly a cylindrical clay or metal oven used in cooking and baking. The tandoor is used for cooking in Southern, Central, and Western Asia, as well as in the South Caucasus.The heat for a tandoor was traditionally generated by a charcoal or wood fire, burning within the tandoor itself, thus exposing the food to live fire, radiant heat cooking, and hot-air, convection cooking, and smoking in the fat and food juices that drip on to the charcoal.

A pendant attached by a chain so as to hang from the parting of the hair to the middle of the forehead, worn especially by Hindu brides.

A cylindrical oven made of clay, heated over charcoal or wood, and used in South Asia and Central Asia for baking bread and roasting meat.

A bindi.

A cylindrical clay oven used, in the cuisine of the Caucasus, Middle East, and Indian subcontinent, to make flat bread, or to cook meat.

A South Asian dish consisting of pieces of chicken or other meat marinated in yogurt and spices and cooked on a skewer.

A clay oven used in northern India and Pakistan

A marinade made from various aromatic spices usually with a yoghurt base; often used in Indian cuisine prior to grilling in a tandoor.

Yes, tikka can also be cooked on a grill or in a regular oven, though the tandoor imparts a unique smoky flavor.

Tandoor is a traditional clay oven used for cooking, while tikka refers to marinated, skewered pieces of meat or vegetables typically cooked in a tandoor.

The high temperatures and the clay oven's design give food a distinct smoky flavor and char.

Common spices include cumin, coriander, turmeric, garam masala, and chili powder.

A tandoor can reach temperatures up to 900°F.

Marinating helps tenderize the meat and infuses it with spices and flavors.

Tandoor cooking is relatively healthy as it uses high heat to quickly cook food, reducing the need for excess oil.

Yes, breads like naan and roti are traditionally baked in a tandoor.

Foods such as naan, roti, various kebabs, and tikka are commonly cooked in a tandoor.

No, tikka can also be made from vegetables or paneer (Indian cottage cheese).

While a regular oven can be used, it may not fully replicate the high heat and smoky flavor of a tandoor.

Tikka is typically tender and juicy, with a flavorful crust from the marinade and cooking process.

Traditionally, tandoors are used outdoors, but smaller electric or gas tandoors can be used indoors.

Both tandoor and tikka have origins in the Indian subcontinent.

Long metal skewers are commonly used for cooking tikka in a tandoor.