Tandoori Chicken vs Grilled Chicken: What’s the Difference?

When it comes to savoury, smoky, and delicious chicken dishes, tandoori chicken and grilled chicken often come to mind. While both involve cooking chicken over high heat, their flavours, preparation techniques, and cultural roots differ significantly. Understanding these differences can help you appreciate each dish and even replicate their unique tastes at home.

Origins and Cultural Significance

Tandoori chicken has its roots in the Indian subcontinent. Traditionally, it is cooked in a tandoor, which is a cylindrical clay oven heated with charcoal or wood. The high heat gives the chicken its signature charred exterior and smoky aroma. This dish is not just about taste; it reflects centuries of culinary tradition in India and Pakistan, often served during festive occasions and family gatherings.

Grilled chicken, on the other hand, is a more general term used worldwide. It can refer to any chicken cooked on a grill, be it charcoal, gas, or even an electric grill. The method is widespread and adaptable, making it a staple in Western barbecues, backyard cookouts, and everyday meals.

Preparation and Marinade

One of the most notable differences between tandoori chicken and grilled chicken is in the marinade. Tandoori chicken is marinated in a mixture of yogurt and a combination of spices such as cumin, coriander, turmeric, garam masala, and, of course, red chili powder. Yogurt not only tenderises the meat but also allows the spices to penetrate deeply, creating a complex and aromatic flavour profile.

Grilled chicken is often marinated more simply, typically using olive oil, salt, pepper, garlic, herbs, and sometimes citrus juice. While this creates a deliciously smoky and charred exterior, the flavour is less intense and less spicy compared to tandoori chicken. Grilled chicken marinades can vary greatly depending on cuisine—think lemon herb in Mediterranean cooking or BBQ sauce in American-style grilling.

Cooking Technique

Tandoori chicken’s traditional cooking method in a tandoor imparts a unique smoky flavour that is difficult to replicate at home. The intense heat cooks the chicken quickly, sealing in juices and creating a slightly charred crust. Home cooks often use ovens or charcoal grills to approximate this effect, but the smoky depth is best achieved in a tandoor.

Grilled chicken is cooked over an open flame or hot grates. The cooking method allows for more control over doneness and can be used with various chicken cuts, from thighs to breast fillets. While it may lack the intense spicing of tandoori chicken, grilling allows the natural flavours of the chicken to shine, especially when paired with marinades, rubs, or sauces.

Taste and Texture

Tandoori chicken is known for its bold, aromatic flavour and slightly smoky, spicy crust. The meat is tender thanks to the yogurt marinade, yet firm enough to hold its shape after cooking. Grilled chicken, in comparison, offers a milder, more versatile taste. Its texture can vary depending on the cut and cooking time, ranging from juicy and tender to crisp and slightly charred.

Final Thought

While both tandoori and grilled chicken are delicious, they cater to different taste experiences. Tandoori chicken is perfect for those who love bold, spiced, and aromatic flavours, whereas grilled chicken is ideal for a more straightforward, smoky, and versatile option. Experimenting with both styles can add variety to your meals and expand your culinary horizons.

To explore more visit- Indian restaurants in wollongong

Asees Indian Restaurant Wollongong

52/54 Crown St,

Wollongong NSW 2500, Australia

02 4225 0481