Popat, Dukare SagarManohar, G. RajRamamurthy, N.Narendrababu, R.TANUVAS2018-03-132018-03-132018-022278-3687http://krishikosh.egranth.ac.in/handle/1/5810041727TNV_IJSET_2018_7(1)-169-177A study was conducted to assess the cooking yield and physical property of tandoori chicken prepared from aseel meat by marinating the chicken breast meat at different vacuum tumbling time exposures, giving rise to five treatments viz. T0 (Control-No tumbling), T1 (30 minutes), T2 (1 hour), T3 (2 hours) and T4 (3 hours). After marination, the samples were immediately cooked for 10-20 minutes at 250°C to prepare tandoori chicken breast meat. Fresh meat and product were subjected to study the physical parameters. The whole design was replicated twelve times. Product having 2 hrs tumbling time have shown highly significant difference (P≥0.01) for cooking yield and marinate uptake. For Tandoori meat 2 hrs tumbling product have very low Shear force value (P≥0.01). There is no significant difference for color but more tumbling time product has better color than others. Thus, marination at 2 hours vacuum tumbling followed by 10-20 minutes cooking at 250°C were considered to be ideal for the production of better quality tandoori chicken.enVeterinary ScienceMeat Science and TechnologyArticle