Chicken tikka biryani is a mouthwatering fusion of two famous Indian dishes chicken tikka and biryani. Tender pieces of chicken are marinated in a blend of aromatic spices and yogurt and then grilled to perfection. Then a gravy base is made with onions, tomatoes, yogurt, spices and the cooked chicken tikka. The flavourful chicken tikka gravy is then layered with aromatic basmati rice which is infused with spices. The pot is then sealed and steamed to perfection. Whether shared with loved ones during celebrations or savoured a comfort meal, chicken tikka biryani promises an unforgettable experience!
INGREDIENTS TO:
MARINATE CHICKEN:
- 1 kg boneless chicken
- 1 cup yogurt
- 1.5 tsp ginger garlic paste
- 1.5 tsp coriander powder
- 1.5 tsp cumin powder
- 1.5 tsp red chilli powder
- 1/2 turmeric
- 1.5 tsp salt
- 1/4 tsp garam masala powder
- Juice of 1 whole lemon
MAKE CHICKEN GRAVY:
- 3/4 cup oil
- 2 green cardamom, 2 black cardamom, 2 sticks of cinnamon, 2 star anise, 1 bay leaf
- 1 tsp ginger garlic paste
- 1/2 cup fried onions
- 3 pureed tomatoes
- Leftover masala from the marinade
- Cooked chicken tikka
BOIL RICE:
- 4 cups of washed and soaked basmati rice
- 4X amount of water
- 2 green chillies
- 2X amount of salt
- 2 green cardamom, 2 black cardamom, 2 sticks of cinnamon, 2 star anise, 1 bay leaf
- Few drops of lemon juice
- Few drops of oil
LAYER BIRYANI
- Cooked chicken gravy
- Fried onions
- Chopped coriander and mint leaves
- Half cooked basmati rice
- Orange food colour mixed with milk
- 1 tsp desi ghee
MARINATING THE CHICKEN
In a bowl add yogurt, ginger garlic paste, coriander powder, cumin powder, red chill powder, turmeric, garam masala, salt and juice of 1 whole lemon. Mix everything well and save half of it for later use ( we need half of the marinade to make gravy). In the half of the marinade we will add the boneless chicken pieces. Give that a nice mix and let that marinate for 30 minutes. You can either cook this in a pan or just air fry. If you wanna air fry the settings are at 200 degree celsius for about 25 minutes. Change the sides in between , this lets the chicken cook on both sides. Now keep the chicken tikka aside, we will use it later to make the gravy.
COOKING CHICKEN TIKKA MASALA(GRAVY)
Heat oil in a large pan or pot, sauté 2 green cardamom, 2 black cardamom, 2 sticks of cinnamon, 2 star anise, 1 bay leaf for a couple of minutes. Then sauté a teaspoon of ginger garlic paste for 1-2 minutes. Add fried onions, pureed tomatoes and the leftover chicken marinade. Mix everything and cook until the oil separates. Add the cooked chicken tikka and mix well. The chicken Tikka masala is now ready
BOILING THE RICE
Wash the basmati rice for at least 3 to 4 times and soak in water for about 30 minutes. Meanwhile in a large pot boil 4X amount of water than rice. Add salt, green chillies, a few drops of oil, a few drops of lemon juice, a few mint leaves and coriander leaves. Once the water comes to a boiling point, add the soaked rice and cook until it is 50 percent cooked ( cook rice only for about 6 to 8 minutes). Immediately strain the water and keep the rice aside for layering.
LAYERING AND STEAMING CHICKEN TIKKA BIRYANI
In the same large pot in which you made chicken tikka masala( gravy), add some fried onions and some chopped coriander and mint leaves. Now layer the half cooked rice on top of the gravy. Add fried onions , chopped coriander and mint leaves on top of the rice. Mix some orange food colour with little milk and spread across the rice. Add a teaspoon of desi ghee and steam the rice for about 30 minutes on low flame. Serve the chicken tikka biryani with some raita and enjoy!
MORE RECIPES :
CHICKEN TIKKA SKEWERS
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Chicken Tikka Biryani
Chicken tikka biryani is a mouthwatering fusion of two famous Indian dishes chicken tikka and biryani. Tender pieces of chicken are marinated in a blend of aromatic spices and yogurt and then grilled to perfection. Then a gravy base is made with onions, tomatoes, yogurt, spices and the cooked chicken tikka. The flavourful chicken tikka gravy is then layered with aromatic basmati rice which is infused with spices. The pot is then sealed and steamed to perfection. Whether shared with loved ones during celebrations or savoured a comfort meal, chicken tikka biryani promises an unforgettable experience!
Ingredients
- Ingredients to marinate chicken
- 1 kg boneless chicken
- 1 cup yogurt
- 1.5 tsp ginger garlic paste
- 1.5 tsp coriander powder
- 1.5 tsp cumin powder
- 1.5 tsp red chilli powder
- 1/2 turmeric
- 1.5 tsp salt
- 1/4 tsp garam masala powder
- Juice of 1 whole lemon
- Ingredients to cook Chicken Tikka Masala(gravy)
- 3/4 cup oil
- 2 green cardamom, 2 black cardamom, 2 sticks of cinnamon, 2 star anise, 1 bay leaf
- 1 tsp ginger garlic paste
- 1/2 cup fried onions
- 3 pureed tomatoes
- Leftover masala from the marinade
- Cooked chicken tikka
- Ingredients to boil rice:
- 4 cups of washed and soaked basmati rice
- 4X amount of water
- 2 green chillies
- 2X amount of salt
- 2 green cardamom, 2 black cardamom, 2 sticks of cinnamon, 2 star anise, 1 bay leaf
- Few drops of lemon juice
- Few drops of oil
- Ingredients to layer biryani
- Cooked chicken gravy
- Fried onions
- Chopped coriander and mint leaves
- Half cooked basmati rice
- Orange food colour mixed with milk
- 1 tsp desi ghee
Instructions
In a bowl add yogurt, ginger garlic paste, coriander powder, cumin powder, red chill powder, turmeric, garam masala, salt and juice of 1 whole lemon. Mix everything well and save half of it for later use ( we need half of the marinade to make gravy). In the half of the marinade we will add the boneless chicken pieces. Give that a nice mix and let that marinate for 30 minutes. Cook the chicken tikka on a pan or air fry at 200 Degree Celsius for 25 minutes.
Heat oil in a large pan or pot, sauté 2 green cardamom, 2 black cardamom, 2 sticks of cinnamon, 2 star anise, 1 bay leaf for a couple of minutes. Add a teaspoon of ginger garlic paste and sauté for 1-2 minutes. Add fried onions, pureed tomatoes and the leftover chicken marinade. Mix everything and cook until the oil separates. Add the cooked chicken tikka and mix well. Keep the gravy aside we will use it during layering.
Wash the basmati rice for at least 3 to 4 times and soak in water for about 30 minutes. In a large pot boil 4X amount of water than rice. Add salt, green chillies, a few drops of oil, a few drops of lemon juice, a few mint leaves and coriander leaves. Once the water comes to a boiling point, add the soaked rice and cook until it is 50 percent cooked ( cook rice only for about 6 to 8 minutes). Immediately strain the water and keep the rice aside for layering.
In the same large pot in which you made chicken tikka masala( gravy), add some fried onions and some chopped coriander and mint leaves. Now layer the 50 percent cooked rice on top of the gravy. Add fried onions , chopped coriander and mint leaves on top of the rice. Mix some orange food colour with little milk and spread across the rice. Add a teaspoon of desi ghee and steam the rice for about 30 minutes on low flame. Serve the chicken tikka biryani with some raita and enjoy!
