I don't know enough about tandoors, but I've read they get to 600. Most of the chicken I've had from local Indian restaurants has enough blackened areas to make me believe they are doing the chicken at 600.

I've done tandoori chicken several times on my medium at 400, but run the heat up in the last 10 minutes. They turned out fine. Just a little blackened at the edges. The best were coated with an imported tandoori paste, marinated 24 hours, and left with a good coating of the yoghurt paste mix on when placed in the Egg.

Tandoori marinade also works well with rabbit. The marinade helps the meat be a little moister, and perks up the fairly bland flavor.