In the restaurants, they cook the tikka into the tandoor (clay oven) which has a nice smokey flavor. If you have broiled your tikka into the oven or grilled on an outdoor grill, then it has a smokey flavor. But if you have pan-fried the tikka then it is missing that smokey flavor. So try giving it a dhungar. How to: - Place a small bowl in the center of the pan.  - Take a small piece of charcoal (natural lump charcoal) and heat up on open flame with the use of tongs. Heat it till it gets red hot. - Put the hot charcoal in a small bowl. Make sure charcoal is not touching the food. - Drizzle a ½ teaspoon of ghee over it and immediately the smoke will start to come out. - Immediately cover the pan and leave it for 5 minutes. Then remove the charcoal and bowl.