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Cooking time for whole chicken in tandoor oven


gorkreg
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Hi there.

I am cooking a whole chicken in a tandoor and I am wondering how long should I cook it for. All the recipes that I have found are for traditional electric ovens. Is 300 Celsius enough temperature or should I go higher?

Also, should I baste it with ghee every so often to keep it moist or this is not necessary in a tandoor.

Thanks in advance.

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  • 1 year later...

IMG_8711.thumb.jpeg.0c2c3ca4f6129cfc71c1c1fa32dd4275.jpeg

 

The definitive English language Tandoor cookbook is Tandoor: The Great Indian Barbecue by Ranjit Rai, written for an Indian audience. Even if one is not using an actual tandoor, it is always better to translate once to one's equipment, than to translate twice via someone else's equipment.

 

Ranjit Rai gives 250 Celsius as the traditional temperature for tandoori chicken in a tandoor, and 20 minutes as a cooking time. However, in any cooker based on fire, temperature is relative. How much convection? How much radiant heat? And chickens vary in size; my legs the other night needed half an hour.

 

One can make decent tandoori in a ceramic cooker such as a Komodo Kamado. I recommend cooking indirect on vertical spikes such as the Trompo King Four Spike System. This comes apart into two pairs of spikes, and slides over any 1/4" vertical spike, that can be placed in any style of drip pan. One is not restricted to their system.

Per la strada incontro un passero che disse "Fratello cane, perche sei cosi triste?"

Ripose il cane: "Ho fame e non ho nulla da mangiare."

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I assume your whole chicken is broken down into parts, no? Otherwise, I don't think you'll get good results cooking a whole chicken in a tandoori - the high heat will burn the outside before the inside is done.

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Wow! This forum is slow answering. One year later ;-)
Thank you anyway. I do have a clay tandoor and that is why I asked about cooking times on it. I ended up buying a termometre to check the inside temperature of the chicken.

I also owned the book by Ranjit Rai. It is great although I find he adds way too much marinate and a lot of ot is wasted. The amounts should be halved.  

Definitely a whole chicken. This is being done all the time.

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Please pull us.our of our ignorance! How long? How hot? Please give us details of your set-up, including photos if possible. I'm thinking of getting a Big Green Egg sometime soon so any insights are appreciated. .

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To be honest, I don't remember the exact time because I used the thermometer but I'd say around 30-40 minutes.

The temperature, maybe 300°C to start, although it does go down to 250°C during cooking.

Good luck with yours and don't forget to give us some feedback here.

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