This might sound like a daft question but how much flavour does cooking chicken in a tandoor add?

I know it is used as a means to cook chicken quickly due to the high temps and often the chicken is marinated beforehand.

I have followed many recipes on this forum and from the net for base sauces/gravy and for making my two favourite BIR curries, Jalfrezi and Garlic chillli chicken, I've had some great tasting curries as a result but none have matched the BIR flavour I'm used to from our local restaurants/takeaways. I cant put my finger on what is missing, sort of a deep smokey taste. It's weird because curries I have made smell spot on but always something missing when I taste them.

The most obvious thing that I am missing would be cooking the chicken in a tandoor so I wondered if this would have a big impact on flavour?