Tandoori chicken
| Specification | Details |
| Weight (per piece) | 200-250 grams |
| Dimensions (per piece) | Length: 5-7 inches, Width: 2-3 inches |
| Color | Creamy white or pale golden brown |
| Texture | Soft, creamy, and juicy with a tender exterior |
| Shape | Typically boneless or small bone-in pieces |
| Cooking Method | Grilled or roasted, often in a tandoor or oven |
| Flavor | Mild, creamy, rich with a hint of spices and a subtle smokiness |
| Appearance | Smooth, velvety appearance with slight charring on edges |
| Internal Temperature | 75-80°C (165-175°F) when cooked properly |
| Moisture Content | High moisture retention, tender and juicy |
| Seasoning/Marinade | Cream, yogurt, cashews, almonds, garlic, ginger, cardamom, and other mild spices |
| Cooking Time | 20-25 minutes depending on size and heat |