{"id":309,"date":"2026-07-21T19:01:04","date_gmt":"2026-07-21T19:01:04","guid":{"rendered":"https:\/\/papadam.es\/?post_type=product&p=309"},"modified":"2026-10-22T01:55:04","modified_gmt":"2026-10-22T01:55:04","slug":"chicken-tikka","status":"publish","type":"product","link":"https:\/\/papadam.es\/es\/producto\/chicken-tikka\/","title":{"rendered":"Pollo tikka"},"content":{"rendered":"
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\ud83e\udd5b Dairy<\/span>\ud83c\udf2d Mustard<\/span><\/div>\n

Every grain of rice soaks up the aromas without drying out.<\/p>\n

Our Chicken Tikka Biryani combines basmati rice slowly perfumed with whole spices (cinnamon, cardamom, clove, saffron) with pieces of chicken tikka first marinated in spiced yoghurt and cooked in the tandoor. Sealed and steamed ‘dum’-style, the rice absorbs all the aromas while the chicken brings a lightly smoky note. Finished with crispy fried onion and fresh coriander, it is a generous meal in itself.<\/p>\n<\/section>\n

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Also available with<\/h2>\n
Chicken \u2014 <\/a>
\nPrawns \u2014 13,80 \u20ac<\/span><\/a>
\nVegetable \u2014 10,50 \u20ac<\/span><\/a>
\nBeef \u2014 <\/a>
\nLamb \u2014 12,05 \u20ac<\/span><\/a>
\nLamb Tikka \u2014 <\/a>
\nKing Prawns \u2014 15,35 \u20ac<\/span><\/a><\/div>\n<\/div>\n<\/section>\n
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Goes great with<\/h2>\n
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\"Mixed<\/div>\n
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Mixed Raitha 3,25 \u20ac<\/span><\/div>\n

The traditional, essential side to any good biryani.<\/p>\n<\/div>\n

+ Add<\/a><\/p>\n<\/div>\n<\/div>\n

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\"Plain<\/div>\n
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Plain Papadam 1,40 \u20ac<\/span><\/div>\n

A crispy touch to start, the Indian way.<\/p>\n<\/div>\n

+ Add<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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A dish with a story<\/h2>\n
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Origins<\/div>\n

Biryani is thought to have been born in the kitchens of the Mughal court in the 16th century, out of the meeting between Persian pilaf traditions and Indian spices.<\/p>\n<\/div>\n

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Regional tradition<\/div>\n

Every region of India has developed its own variant, from Lucknow to Hyderabad, each with its own cooking method and spice blend.<\/p>\n<\/div>\n

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Modern dish<\/div>\n

Today one of the most iconic dishes of Indian cuisine, with a genuine following worldwide.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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\u26a0\ufe0f A little amateur historian’s disclaimer<\/div>\n

The debate over biryani’s exact origin (Persia, the Mughal court or South India) still keeps food historians busy \u2014 we won’t settle it here.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Frequently asked questions<\/h2>\n
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\nIs the Biryani spicy?+<\/span><\/summary>\n

It is fragrant and lightly spiced rather than hot.<\/p>\n<\/details>\n

\nIs it served with sauce?+<\/span><\/summary>\n

No, biryani is enjoyed without sauce; we recommend a raitha on the side.<\/p>\n<\/details>\n

\nWhy chicken tikka instead of chicken?+<\/span><\/summary>\n

The tikka is grilled in the tandoor first, adding a smoky flavour to the biryani.<\/p>\n<\/details>\n<\/div>\n<\/section>\n<\/div>\n