Chicken tikka biryani recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Marinate
30 mins
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Total Time
1 hr 30 mins
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Servings
6 portions
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Calories
816 kcal
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Course
Main Course, Dinner
Chicken tikka biryani recipe
Description
The Chicken tikka biryani recipe begins by marinating boneless chicken in a mixture of yogurt, lemon juice, ginger, garlic, and a blend of ground spices including cumin, coriander, Kashmiri red chili, turmeric, and paprika. Piercing the chicken pieces before marinating helps the flavors penetrate. The marinated chicken is then roasted on skewers in an oven until cooked through.
Separately, aromatic masala is prepared by sautéing onion, garlic, and ginger with whole spices like cinnamon, bay leaf, and cardamom, along with ground spices, tomatoes, yogurt, and water to form a rich sauce base. The soaked basmati rice is cooked and combined with the masala, chicken tikka, and chunks of fried potatoes. The optional addition of food coloring or saffron milk can create vibrant color and added flavor.
This biryani is a layered, aromatic dish with juicy, spiced chicken pieces and flavorful rice infused with spices and the richness of cooked masala. The textures of tender chicken, fluffy rice, and soft potato pieces provide variety in each bite.
Boneless chicken thighs are recommended for moistness, and Kashmiri red chili powder is preferred for its moderate heat and vibrant color. If using fresh tomatoes instead of canned, blanch and peel them for a smooth sauce. Neutral oils such as vegetable or sunflower oil are used. The yogurt should be naturally tangy for the best balance. Saffron soaked in milk is a fragrant alternative to food coloring to enhance appearance and flavor.
Ingredients
For the chicken tikka
- 1.5 lbs chicken see the note, boneless, cut in pieces
- 2 cloves garlic minced, finely chopped, or grated.
- ½ inch ginger minced, finely chopped, or grated.
- 1 teaspoon cumin powder
- ¾ teaspoon Coriander ground
- ¼ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder or ground cayenne pepper
- ½ teaspoon paprika
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons natural yogurt
- 1-2 tablespoons lemon juice from half lemon
- 2 tablespoons cooking oil
For the masala:
- 1 brown onion chopped.
- 2 cloves garlic minced, finely chopped, or grated.
- ½ inch ginger minced, finely chopped, or grated.
- 1½ teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder or ground cayenne pepper.
- ½ black pepper coarse ground
- 2 bay leaves
- 2 inches cinnamon stick
- 5-6 green cardamom pods
- ¾ cup cooking oil milliliters
- 1½ cups tinned tomatoes
- ½ cup natural yogurt milliliters
- ¼ cup water milliliters
For the rice:
- 2½ cups basmati rice washed, rinsed, and soak in plenty of water.
- ¼ teaspoon Food Coloring optional, orange; note: also 1 tablespoon of water
- 3-4 green chili optional, fresh
- 12 ounces potato cut into big chunks, new
- cooking oil for deep frying
Instructions
For chicken tikka:
- In a mixing bowl, place the ginger, garlic, cumin powder, coriander powder, chili powder/ cayenne pepper powder, paprika powder, turmeric powder, ground black pepper, salt, yogurt, lemon juice, and oil. Stir until all is well mixed and combined.
- Toss the chicken pieces into the spice mixture until all pieces are coated with spices. Using a skewer or a fork, pierce the chicken pieces at the same time and try to make as many holes as possible in the poultry. This way the meat will absorb the marinate better.
- Marinate the chicken for at least 30 minutes before cooking. Or, leave it overnight for the best flavor developed in the chicken.
- When you are ready to make your chicken tikka biryani, put the marinated chicken pieces on skewers.
- Then arrange the skewered chicken on a roasting tray. Cook them in the oven for about 25 minutes in a preheated oven at 375°F/ 190°C or at gas mark 5. You will have to turn the skewers halfway through so the chicken pieces will be cooked thoroughly and evenly.
For the chicken tikka masala
- While the chicken is cooking, get the potatoes ready. Deep fry them so they are golden brown. Set them aside.
- Then, start making the masala. Fry the chopped onion in a large cooking pan at medium heat until golden brown.
- Add ginger garlic paste, cumin powder, coriander powder, Kashmiri red chili powder/ cayenne pepper powder, turmeric powder, coarse black pepper, bay leaves, cinnamon stick, and cardamom pods. Give it a stir and cook until the spices release a delicious aroma.
- Then add the tomatoes to the spice mixture and cook for about 2 minutes before adding yogurt.
- Lower the heat and put the lid on. Give it a good stir and leave it to cook for about 2-3 minutes.
- Next, take the cooked chicken tikka pieces off the skewers and put them in the masala, followed by the fried potatoes. You can add ¼ cup of water, then mix well. Let it cook and simmer until the sauce slightly thickens.
For the chicken tikka biryani:
- In the meantime, drain the soaked rice, and cooked in 5 cups of hot boiling water. Once the rice is half cooked - the grains look slightly translucent and expand a little bit - drain the rice using a colander.
- Check the masala, make sure it's piping hot. Give it a good stir to ensure it doesn't get burned at the bottom of the pan. Take half of the chicken tikka masala out of the pan and place it in a bowl.
- Next, place half the rice over the half chicken tikka masala in the pot. Spread it evenly. Then put the other half of the masala on top of the rice, followed by the last half of the rice. Basically, you want to layer the biryani.
- Lastly, sprinkle the food coloring water mixture or the saffron milk over the rice.
- Cover the inside lid with a kitchen towel or kitchen paper, and put the tight lid on the pan. Turn the heat down and cook the rice at low heat until the steam comes out. It takes approximately 10-15 minutes to steam the rice with chicken tikka masala.
- Once the rice is cooked, carefully turn the rice so the masala and chicken spread nicely all over the rice.
- Garnish the rice with chopped cilantro/ coriander leaves and serve with mint yogurt chutney.
Notes
- Use boneless chicken thighs for juicier, more flavorful chicken tikka.
- Kashmiri red chili powder provides vibrant color and moderate heat; cayenne can be used as a substitute.
- When using fresh tomatoes for masala, blanch and peel them for a smooth sauce texture.
- Use neutral cooking oils like vegetable, rapeseed, or sunflower oil for best results.
- Opt for naturally tangy yogurt; leaving it at room temperature overnight or mixing lemon juice can increase tanginess.
- Saffron soaked in milk is a flavorful and natural alternative to artificial food coloring for rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6portions
Amount Per Serving
Calories 816 kcal
% Daily Value*
| Serving | 6portions | |
| Calories | 816kcal | 41% |
| Carbohydrates | 85g | 28% |
| Protein | 32g | 64% |
| Fat | 39g | 60% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 108mg | 36% |
| Sodium | 681mg | 28% |
| Potassium | 963mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 496IU | 10% |
| Vitamin C | 24mg | 27% |
| Calcium | 147mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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