People who like Mughlai delicacies are familiar with chicken tikka and tandoori chicken. They are popular dishes in Indian restaurants. Both these tender chicken dishes have a distinct aroma. But they are similar: we cook them in a special oven made of clay. This oven is known as a tandoor.

Looking for a spectacular way to spend your weekend? Visit Little India of Denver and spend an enjoyable evening savoring the chicken tikka and tandoori chicken. Both dishes are the longtime favorite of all the Indian dishes we serve. There are so many facts behind them that make them so special. 

Chicken Tikka and Tandoori Chicken 

Tikka means small pieces. It indicates that chicken tikka is simply a way of cooking chicken. We use tandoori chicken to make different dishes, such as butter chicken. Like chicken tikka, we combine different sauces and ingredients to create other delicious meals. 

There are a lot of differences if we compare these two grilled entrees. The most crucial difference between them is that chicken tikka is first cut off the bones and divided up into small pieces.

Following is a comparative study of the famous culinary delights. 

Chicken Tikka Vs Tandoori Chicken

Chicken Tikka: marinated chicken breast, served on onion-bed sizzler.

Tandoori Chicken: Bone-in chicken, served on an onion-bed sizzler.

Ingredients Used

The main ingredients for preparing chicken tikka include lemon juice, salt, spices, plain yogurt, and others. 

We use red chili powder, garam masala, pepper powder, Greek yogurt, ginger garlic paste, and coriander powder for the tandoori chicken. 

Chicken Portions Required

Chicken tikka requires boneless chunks of chicken essentially taken from the breast.

While we prepare tandoori chicken with both half and entire chicken, we use breasts, legs, and wings for preparing tandoori chicken. The delicacy is not boneless. 

Cooking Procedure

In chicken tikka, we smear boneless chunks of chicken in lemon juice, spices, and yogurt for marination. Then, they put on skewers for grilling. Cook them until tender, and it’s ready to serve with freshly made mint & tamarind chutneys.

Contrarily, we prepare the tandoori chicken by coating the chicken slices with spices. Then, we put these slices on a tandoor and the heat around a temperature of 250-300 degrees centigrade. We use red chili paste, ginger garlic paste, oil, yogurt, salt, lemon juice, tandoor masala, and chaat masala for cooking. 

Preparation Time

Chicken tikka needs 25 minutes to get cooked on a skewer, while tandoori chicken needs 40 minutes to get tender and fully prepared on a tandoor.

The Best Chicken Tikka And Tandoori Chicken In Denver

Do you interest in trying chicken tikka and tandoori chicken for the first time? Or these delicious dishes are your old favorite. Visit Little India of Denver; you will not get disappointed. We have been known for almost two decades as having the best Indian food in Denver. We have four locations: 330 E. 6Th Avenue, 2390 S. Downing St, 29th Avenue Central Park, and 32nd & Lowell Highland. Visit us today!