Roasted Tangri
| Specification | Details |
| Weight (per piece) | 180-220 grams (per leg) |
| Dimensions (per piece) | Length: 6-8 inches, Width: 2-3 inches |
| Color | Golden brown with a slight charred finish |
| Texture | Crispy on the outside, juicy and tender on the inside |
| Shape | Drumstick shape (leg portion of the chicken) |
| Cooking Method | Roasted or grilled, typically in an oven or tandoor |
| Flavor | Spicy, savory, with a mild smoky undertone |
| Appearance | Crispy, golden-brown exterior with slight charring at the edges |
| Internal Temperature | 75-80°C (165-175°F) when cooked properly |
| Moisture Content | Moist, tender, and juicy inside |
| Seasoning/Marinade | Yogurt, ginger, garlic, turmeric, red chili powder, garam masala, and other spices |
| Cooking Time | 20-25 minutes depending on size and heat |