Snail tikka... that's fusion cuisine if I've ever heard it!

Awaiting that first tikka/naan report!

Great job UB!

That looks amazing
I hope everything works out
When I cook Chicken Tikka, I cut the breasts longways in half
Then thread each bit in and out of the skewer, so they don't slip off.
If it's good quality chicken they will stay on
If it's poor, or thawed from frozen, I put a bit of raw potato at the bottem of the skewer, to stop them falling off.
At one takeaway I visit they use whole chicken breasts
But I'm always a little worried they might not be cooked through
It's quite hard to tell, really

I heat my tandoor for half an hour, then cook the tikka for fifteen minutes
It's a little odd, but the tandoor is hottest near the top
Not, nearest the flames
The skewers heat up and cook the chicken from the middle too
It's a triple heat with the tandoor walls and heat from below too.
I can't wait for your report
Well done UB

Thanks Chaps, its going to be fun working out how to use this thing! i sure im going to lose a naan or two 

Haldi & Achmal,

thanks for the cooking instructions - very timely.

weather was good tonight so pre cooked ready for curry tomorrow.

i cut the breasts in half lengthways and the trick of heating the skewer works a treat. the 15 mins cooking time seemed good too.

pics for info.

it's a chiminea - have added photo. we use it for heat and ambiance when sitting outside. i get a lot of buck she wood via trade and the chiminea uses it up real quick.

i'm not sure it's a long term solution for tikka - i don't think it gets that much hotter than my gas bbq and certainly does not reach tandoor temp (u need the flames to die down to be able to cook, but when the flames go so does much of the temp).

my thinking was a "test" to gauge if a UB tandoori would be worth the effort to the family. the chiminea might turn out a midway compromise - it certainly was easier than using the bbq.