tandoori chaap
| Item | Tandoori Chaap |
| Shape | Long, cylindrical, or bone-shaped |
| Size | Approximately 4-6 inches in length |
| Weight | Around 50-70 grams per piece |
| Color | Golden brown to reddish-brown, with charred edges |
| Texture | Tender, juicy on the inside, slightly crispy on the outside |
| Ingredients | Soya chaap, yogurt, tandoori spices (red chili powder, turmeric, garam masala), ginger-garlic paste, lemon juice, herbs (coriander, mint) |
| Cooking Method | Grilled or cooked in a tandoor oven |
| Taste | Smoky, spicy, tangy, rich, and slightly charred |
| Shelf Life | Best served hot; can be stored for 1-2 days if refrigerated |
| Storage Conditions | Refrigerated (if not consumed immediately) |