Hi Mamta,

I was thinking of making your Tandoor Chicken No 4 tomorrow, but the chickens I buy here in Canberra normally only weigh about 1.4 kilos (this is enough for the four of us) and even the biggest weigh about 1.6 kilos. I was wondering how long to let it cook for, even at only 170 (fan forced)? Could you estimate? It seems to be a different method from the usual home version of Tandoori chicken, where the chicken is in pieces, you get the oven as hot as possible and cook it as quickly as possible.

Thanks very much,

Heather

Heather,

I've just had a quick look at the recipe and its based on a 2kg chicken so a little heavier than you can get, but the timing does say 2-3 hours so I'd guess if you use a lighter bird you will be nearer to the 2 hour mark ! I'd just follow the recipe and keep your eye on it, making sure you push a fork/skewer into the thickest part of the chicken when its cooked to check the juices are nice and clear (not clouded with blood)..

Steve

Looking at the recipe, the time does look a bit long at that temperature. I would follow Steves advice or follow the normal chicken times. I will check it ouit by making it again, when I get a chance.

Mamta

Thank you both.

In the end I chickened out (as it were, cut it up and made it the usual way. (It wasn't one of the recipes from this site - it was one I found elsewhere on the internet just before I started lurking here.)

It went really well, but I will try No 4 next time.

good to see another Canberran here :o)

that timing seems far too long, are you sure that is correct? Tandoori ovens are very hot, so the food cooks very quickly.

You are quite right, it is far too long. I have corrected it from memory, exact time will have to wait until I get a chance to cook it again. I cook whole chicken at a lower temperature than I would use for chicken pieces.

You are quite right Lapis, as are others, this is far too long a cooking time for it. It is my mistake, which I have now corrected from memory. I can work out the exact cooking times only after I have cooked it again.

Meanwhile, if anyone else makes it, please note the times it takes you for that weight bird and take a few pictures while you are at it! We are slowly getting there with the pictures, with help from all of you ;-).

Mamta