Popat, Dukare SagarManohar, G. RajRamamurthy, N.Narendrababu, R.TANUVAS2017-09-012017-09-012017-042278-3687http://krishikosh.egranth.ac.in/handle/1/5810030250The present study was aimed to assess the sensory evaluation and economy of tandoori chicken prepared from native chicken meat by marinating the chicken at different vacuum tumbling time exposures, giving rise to five treatments viz. T0 (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. The whole design was replicated twelve times. Significantly highest sensory scores and profit per Kg were observed in treatment T3 and lowest in T0 (control) with progressive increase from T0 to T3. The results revealed that marination at 2 hours vacuum tumbling followed by 10-20 minutes cooking at 250°C was ideal for the production of tandoori chicken with better quality and economy.en-USVeterinary SciencePoultry ScienceArticle