VillaGok tandoor oven - Chicken

This was our very first attempt to cook in the tandoor. Chicken thighs were marinated in a traditional tandoori marinade (but without food colour).

The skewers were 'wowen' up and down through the thighs to prevent them from sliding down - hopefully...

After 10 minutes the skewers were taken out to rest while the next pair of skewers cooked in the tandoor. The chicken was then basted with the marinade and put back in the tandoor for another 8-10 minutes.

The finished chicken thighs. They looked and tasted wonderful - very tender and succulent!

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