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Place a Tawa below the vessel, and cook it for 45 minutes in low flame. All problem will be solved. TESTED!!!!


Make sure that the tikkas do not touch a surface e.g. an aluminium foil or a tray. Suspend them from a grid and use a lined tray at the bottom of the oven to collect the fat/juices. Cook at 180°C for 20-25 minutes (to cook the chicken through) and then cook on maximum temperature (usually 350°C) for 5-7 minutes to get the charred/burnt effect. As a side ...


If you see this recipe https://www.youtube.com/watch?v=F9Fzpi99tlk - When cooked in oven he is using two deck plates. Chicken is on top and underneath there is some water. I agree that Tandoor cooked in conventional oven without water plate will be very dry.

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