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Chicken Tikka Biryani (Restaurant Style)

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Chicken Tikka Biryani is a flavorful, aromatic one-pot meal combining the richness of chicken tikka with the fragrant spices of biryani. It features marinated chicken, spiced rice, fried potatoes, and fried onions, offering a restaurant-quality dish for any occasion.

  • Total Time: 1 hour 15 minutes to 1 hour 30 minutes
  • Yield: 4-6 servings

Ingredients

500 g Chicken Breast in 1 inch pieces

1 teaspoon Garlic Paste

1 teaspoon Ginger Paste

1 teaspoon Salt

1 teaspoon Cumin Powder

¼ teaspoon Turmeric Powder

2 teaspoon Paprika

1 teaspoon Chilli Powder

1 teaspoon Coriander Powder

1 tablespoon Tandoori Masala or Butter Chicken Powder Mix

½ Lemon Juice only

3 tablespoon Plain Yoghurt

1 teaspoon Kashmiri Chilli Powder

Red Food Colouring (Optional)

3 tablespoon Oil (Vegetable)

2 tablespoon Ghee

Cloves

Cardamom

Bay Leaves

1 Onion (Diced)

1 teaspoon Salt

3 Tomatoes (Pureed)

2 ½ cups Rice (Washed and Soaked for 30 minutes)

2 Cardamom Pods

1 Cinnamon Stick

1 Bay Leaf

Pinch Dry Mint (Optional)

Oil

2 ½ Salt

3 Potatoes (Peeled, cut into 1-inch cubes and pre-fried)

5 tablespoon Fried Onions (Optional)

4 Eggs (Boiled)

Instructions

  1. In a bowl, combine all the marinade ingredients (garlic paste, ginger paste, salt, cumin powder, turmeric powder, paprika, chili powder, coriander powder, tandoori masala, lemon juice, yogurt, and Kashmiri chili powder). Mix well.
  2. Add the chicken pieces to the marinade and coat them evenly. Cover and refrigerate for at least 2 hours, or overnight for best results.
  3. Heat oil and ghee in a large pot or pan. Add cloves, cardamom, and bay leaves and sauté for a minute until aromatic.
  4. Add the diced onions and cook until they turn golden brown.
  5. Add the pureed tomatoes and salt, and cook for 5-7 minutes until the masala thickens and the oil starts to separate.
  6. In a separate pot, bring water to a boil and add the soaked rice along with the cardamom pods, cinnamon stick, and bay leaf.
  7. Cook the rice until it is 70-80% done, then drain and set aside.
  8. In a large, heavy-bottomed pot, add the masala mixture and spread it evenly.
  9. Layer the marinated chicken on top of the masala.
  10. Add a layer of partially cooked rice over the chicken.
  11. Add the pre-fried potatoes and optional fried onions.
  12. Repeat the layers, finishing with a layer of rice on top.
  13. Drizzle some oil or ghee over the top and cook on low heat (preferably using the “dum” method) for 25-30 minutes to allow the flavors to meld together.
  14. Serve the biryani with boiled eggs on the side for an added touch of flavor.

Notes

If you want a smokier flavor, you can grill the marinated chicken before adding it to the biryani.

For a spicier version, increase the chili powder or add green chilies.

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

This dish can be made vegetarian by substituting chicken with mixed vegetables or paneer.

  • Author: Madelynn
  • Prep Time: 30 minutes (plus marination time)
  • Cook Time: 45 minutes to 1 hour
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Halal

Nutrition

  • Serving Size: 1 serving
  • Calories: 650
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 32g
  • Saturated Fat: 8g
  • Unsaturated Fat: 24g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 4g
  • Protein: 35g
  • Cholesterol: 115mg

Find it online: https://allyumcooks.com/chicken-tikka-biryani-restaurant-style/