Chicken Tikka Biryani
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 people
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Calories
519 kcal
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Course
Main Course
Chicken Tikka Biryani
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All the delicious flavours of a chicken tikka and a chicken biryani combined! This Chicken Tikka Biryani is quick and easy to make, and tastes amazing – the perfect fakeaway.
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Ingredients
Chicken Tikka Marinade
- 3 cloves garlic crushed or grated
- 1 cm fresh ginger grated
- 3 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3 teaspoons garam masala
- Juice of half a lemon
- ½ teaspoon salt (or to taste)
- 100 ml PLAIN yogurt
- ½ teaspoon chilli flakes (or to taste)
Chicken Tikka Biryani
- 600 g chicken breast cut into bitesize cubes
- 1 tablespoon olive oil
- 1 onion sliced
- 1 red pepper sliced thinly
- 2 cloves garlic crushed or grated
- ½ teaspoon chilli flakes (or to taste)
- 2 teaspoons garam masala
- 2 teaspoons Turmeric
- 250 g basmati rice (See Note 1)
- 600 ml chicken stock (from a cube is fine, I use 1 Kallo Organic Chicken stock cube)
- 100 g frozen peas
- 2 tablespoons fresh coriander/cilantro plus extra for garnish (optional)
- Pickles/chutneys/naan bread/Bombay potatoes – or whatever you like to serve with a biryani.
Instructions
- Preheat your oven to 240C / 220C fan / gas mark 9 / 475F. (Do this later if you plan to marinate the chicken for the full hour.)
- Place all the Chicken Tikka Marinade ingredients in a large bowl and stir thoroughly to combine.
- Add in the diced chicken breast and stir thoroughly to combine. (I find using your hands works best here!)
- Ideally, cover and refrigerate for 1 hour. However, if you don’t have the time, simply continue with the recipe – it will still taste very good!
- Place the chicken on a large baking tray, reserving any leftover marinade for later.
- Place the chicken into your preheated over and cook for 15 minutes.
- Meanwhile, put the tablespoon of olive oil and the onion and red pepper in a large frying pan or sauté pan (must have a lid), fry gently over a low heat with the lid on for 3 minutes or until softened but not browned.
- Add the garlic, chilli and spices and fry for 2 minutes.
- Add the rice and stir to coat the rice in the spices, then add the stock and bring to the boil.
- Put a lid on the frying pan and turn the heat right down, simmer for 8 minutes (See Note 1) then add the frozen peas and cooked chicken tikka, stir once and replace the lid.
- Cook for a further 5 minutes or until the rice is done to your liking. If it starts sticking before the rice is cooked, add an extra splash of water.
- Finally stir in the 2 tablespoons of chopped fresh coriander (cilantro).
- Sprinkle extra fresh coriander on top and serve with all your favourite extras, such as naan breads, pickles and chutneys.
Notes
- Cooking time will depend on the specific brand of basmati rice you use. I use Tilda Basmati Rice, which yields perfectly cooked rice when cooked as above. Tilda advise cooking their basmati rice for 10-12 minutes. If your brand’s instructions advise you to cook the rice for longer than this. Add the extra time to the initial 8 minutes.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
519kcal
(26%)
Carbohydrates
65g
(22%)
Protein
41g
(82%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.02g
Cholesterol
99mg
(33%)
Sodium
666mg
(28%)
Potassium
945mg
(27%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
2092IU
(42%)
Vitamin C
61mg
(68%)
Calcium
93mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Calories | 519kcal | 26% |
| Carbohydrates | 65g | 22% |
| Protein | 41g | 82% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 99mg | 33% |
| Sodium | 666mg | 28% |
| Potassium | 945mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 2092IU | 42% |
| Vitamin C | 61mg | 68% |
| Calcium | 93mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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