To achieve the best flavor in your chicken tikka biryani, marinate the chicken for at least 30 minutes using yogurt, tikka masala, lemon juice, ginger garlic paste, and a pinch of orange food color. This allows the spices to penetrate the meat, resulting in tender and flavorful chicken.

Yes, chicken tikka biryani can easily be made gluten-free. Just ensure that the tikka masala and any other spices you use do not contain gluten. Additionally, you can substitute any bread or naan typically served with biryani for gluten-free options like rice or quinoa.

If you don't have tikka masala, you can create a substitute by mixing equal parts of cumin, coriander, and garam masala. For yogurt, you can use dairy-free alternatives like coconut yogurt. If you want to skip the food coloring, it's optional and can be omitted without affecting the taste.

Store leftover chicken tikka biryani in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water and microwave or heat on the stovetop until warmed through. For longer storage, consider freezing it for up to 2 months.

Chicken tikka biryani pairs wonderfully with a side of raita (yogurt sauce), salad, or pickles. You can also serve it with naan or paratha for a complete meal. For drinks, consider serving it with a refreshing mango lassi or a chilled mint lemonade.