{"id":326,"date":"2026-07-21T19:22:31","date_gmt":"2026-07-21T19:22:31","guid":{"rendered":"https:\/\/papadam.es\/?post_type=product&p=326"},"modified":"2026-10-22T01:55:04","modified_gmt":"2026-10-22T01:55:04","slug":"tandoori-chicken-half","status":"publish","type":"product","link":"https:\/\/papadam.es\/es\/producto\/tandoori-chicken-half\/","title":{"rendered":"Pollo tandoori (medio)"},"content":{"rendered":"
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\ud83e\udd5b Dairy<\/span><\/div>\n

Marinated for hours in a blend of yoghurt, lemon juice and toasted spices, our Pollo Tandoori is slow-roasted in the traditional clay oven at very high heat. The intense heat sears the outside while keeping the meat incredibly juicy inside, for that unmistakable smoky, lightly charred flavour. Served plain with a wedge of lemon, it’s the perfect gateway into tandoori cooking.<\/p>\n<\/section>\n

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Goes great with<\/h2>\n
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\"Nan<\/div>\n
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Nan de Mantequilla 3,05 \u20ac<\/span><\/div>\n

The must-have companion for mopping up the cooking juices.<\/p>\n<\/p><\/div>\n

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

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\"Raitha<\/div>\n
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Raitha Pepino 3,05 \u20ac<\/span><\/div>\n

Coolness and creaminess in perfect contrast to the char of the dish.<\/p>\n<\/p><\/div>\n

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

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\"Arroz<\/div>\n
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Arroz Pulao 3,25 \u20ac<\/span><\/div>\n

Light basmati rice to round out the meal without weighing it down.<\/p>\n<\/p><\/div>\n

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

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

Tandoori chicken is said to have been born in Punjab, popularised in the 1920s-40s by the Moti Mahal restaurant, then based in Peshawar before moving to Delhi during Partition.<\/p>\n<\/p><\/div>\n

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Regional tradition<\/div>\n

Cooked in a cylindrical clay oven heated with charcoal, the tandoor, it has become one of India’s most recognisable culinary symbols internationally.<\/p>\n<\/p><\/div>\n

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Modern dish<\/div>\n

Today served worldwide in countless variations, it remains the classic opening dish of any tandoori menu worth its name.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

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

The exact date of its creation is debated among culinary historians: we go with the most widely accepted version, with no official certificate of authenticity.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/section>\n

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Frequently asked questions<\/h2>\n
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\nIs Pollo Tandoori spicy?+<\/span><\/summary>\n

No, it’s mild and fragrant, the red colour comes from paprika, not heat.<\/p>\n<\/details>\n

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

No, it’s served dry with a lemon wedge. For a saucy version, try our A la Mantequilla.<\/p>\n<\/details>\n

\nCan I order a full portion?+<\/span><\/summary>\n

Yes, available as a half portion (\u00a312.05) or whole chicken (\u00a320.85), great for sharing.<\/p>\n<\/details><\/div>\n<\/p><\/div>\n<\/section>\n<\/div>\n