It is interesting as I can see that using the same marinade would be the norm across the water, but in my experiences I have found Tikka to be slightly sweeter with a more refined flavour than Tandoori which is more savoury and with a coarser flavour.

I am happy to run with any decision but for the purpose of thoroughness, I wonder if we should separate Tikka and Tandoori as two different tests. Thereby discarding Tandoori recipes for now unless the originator uses the same recipe for both.

I only ever have Tikka as it is intended, i.e. served on a sizzler with a bed of onions (unless i'm at home of course). I must say though I haven't seen many that offer Tikka in curry dishes. Mind you, I rarely shop around for my curries when eating out, choosing to stick with what I know and like so that might explain it.

The questions should be, is there any real noticeable difference in this variation. Surely the flavour or a peice of tikka would be lost in a dish like a vindaloo. Would someone really be able to taste the difference between a Chicken Vindaloo and a  Chicken Tikka Vindaloo?

I guess there must be something in it as it is clearly on menu's as an option but too me it just seems over the top.

Guys, if you want to try something that doesn't follow the usual rules of Chicken Tikka, try the  Maddhur Jaffrey recipe:- https://curry-recipes.co.uk/curry/index.php?topic=51.0

very unusual and very surprising.

Andy

Hi

Interesting the variances around, I like tika in a balti.  Personally I take the bone in, bone out view and use the same marinade.

Regards

you can definately tell the diff between normal chicken and tikka chicken in a vindaloo - i find that a rather bizarre comment axe - tikka is marinated and also done in the tandoor - normal chicken is not although it is marinated but no tikka style - obviously depends on yer region - i am from glasgow