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Chicken Tikka Biryani Recipe Cover image

Chicken Tikka Biryani

Chicken Tikka Biryani is a flavorful fusion of marinated grilled chicken tikka and aromatic basmati rice. The chicken is marinated in spices and yogurt, grilled to perfection, and layered with partially cooked rice, then slow-cooked together to blend the rich flavors. It's garnished with fresh herbs and fried onions for added taste and texture.
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Course: Main Course
Cuisine: Indian
Keyword: Chicken Tikka Biryani
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Servings: 4
Calories: 450kcal
Author: Biryanibonanza.com

Ingredients

Ingredients:

For Chicken Marinade:

  • 500 grams Chicken (boneless, cut into chunks)
  • 1 Cups Plain yogurt
  • 2 tbsp Lemon juice
  • 2 tbsp Ginger-garlic paste
  • 1 tbsp Red chili powder
  • 1 tsp Turmeric powder
  • 1 tsp Garam masala
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • Salt to taste

For Biryani Rice:

  • 1.5 Cups Basmati rice
  • 4 Cups Water
  • 2-3 Cloves
  • 2-3 Green cardamom pods
  • 1 Bay leaf
  • 1 Cinnamon stick
  • Salt to taste

For Biryani:

  • 2 tbsp Ghee or vegetable oil
  • 1 Large onion (thinly sliced)
  • 2 Tomatoes (chopped)
  • 1 tbsp Ginger-garlic paste
  • 1 tsp Red chili powder
  • 1 tsp Turmeric powder
  • 1 tsp Garam masala
  • 1/2 tsp Ground cumin
  • 1/2 tsp Ground coriander
  • 1/4 Cups Chopped fresh cilantro
  • 1/4 Cups Chopped fresh mint leaves
  • 1/4 Cups Fried onions (for garnish)
  • Saffron strands soaked in 2 tablespoons warm milk (optional)

Instructions

Instructions:

    1. Marinate the Chicken:

    • In a large bowl, combineyogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric powder,garam masala, ground cumin, ground coriander, and salt.
    • Add chicken pieces and mix well, ensuring they are fully coated with the marinade.
    • Cover the bowl and refrigerate for at least 1 hour (or overnight for best results).

    2. Cook the Rice:

    • Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30minutes, then drain.
    • In a large pot, bring 4cups of water to a boil. Add cloves, cardamom pods, bay leaf, cinnamon stick,and salt.
    • Add the drained rice andcook until it is 70% cooked (about 5-7 minutes). The rice should still be a bitfirm. Drain and set aside.

    3. Prepare the Chicken Tikka:

    • Preheat the oven to 200°C(400°F) or heat a grill.
    • Thread the marinated chicken pieces onto skewers and grill or bake for about 15-20 minutes until cooked through and slightly charred. Remove from skewers and set aside.

    4. Make the Biryani:

    • Heat ghee or oil in alarge, heavy-bottomed pan over medium heat.
    • Add sliced onions and sautéuntil golden brown.
    • Add ginger-garlic paste and cook for a minute until fragrant.
    • Stir in chopped tomatoes and cook until soft.
    • Add red chili powder,turmeric powder, garam masala, ground cumin, and ground coriander. Cook for 2minutes.
    • Add the cooked chickentikka pieces and mix well. Cook for another 5 minutes.
    • Layer half of the cookedrice over the chicken mixture. Sprinkle with half of the chopped cilantro andmint.
    • Add the remaining rice and sprinkle the rest of the cilantro, mint, and fried onions on top. Drizzle with saffron milk if using.
    • Cover the pan with a tight-fitting lid or aluminum foil. Cook on low heat (dum) for 20-25 minutes to let the flavors meld together.

    5. Serve:

    • Gently fluff the biryaniwith a fork.
    • Serve hot with raita(yogurt sauce) or a side salad.

    Nutrition

    Calories: 450kcal | Carbohydrates: 50g | Protein: 25g | Fat: 20g | Cholesterol: 100mg | Sodium: 800mg | Fiber: 4g | Sugar: 6g