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Chicken Tikka Biryani (Restaurant Style) Recipe

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  • Author: admin
  • Prep Time: 40 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian

Description

Chicken Tikka Biryani (Restaurant Style) is a flavorful and aromatic layered rice dish combining marinated chicken cooked in a spiced tomato base with fragrant basmati rice, finished with saffron and a traditional slow-cooked dum process to meld all the rich flavors together. Perfect for a family meal or special occasion, this biryani features tender chicken pieces infused with Indian spices and herbs.


Ingredients

Scale

Chicken Marinade

  • 1 kg chicken pieces (thigh or breast)
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp paprika
  • 1 tsp red chili powder
  • 1 tbsp tandoori or butter chicken seasoning
  • 1 tbsp lemon juice
  • 1/2 cup yogurt
  • 1 tsp Kashmiri chili powder
  • 1 tbsp dried mint
  • 1 drop red food coloring (optional)

Base and Cooking

  • 3 tbsp ghee and oil mixture
  • 1 bay leaf
  • 3-4 cloves
  • 3-4 green cardamom pods
  • 2 cinnamon sticks
  • 2 large onions, thinly sliced
  • 2 medium tomatoes, blended or pureed
  • Fresh coriander leaves for garnish

Rice

  • 2 cups basmati rice
  • 1 bay leaf
  • 2 cloves
  • 2 green cardamom pods
  • 1 small cinnamon stick
  • 1 tbsp oil
  • 1 tsp salt
  • 1 tbsp dried mint
  • 1/4 tsp saffron soaked in 2 tbsp warm milk (optional)
  • Water as needed for boiling


Instructions

  1. Marinate the Chicken: In a large bowl, combine the chicken pieces with garlic paste, ginger paste, salt, ground cumin, coriander powder, turmeric powder, paprika, red chili powder, tandoori or butter chicken seasoning, lemon juice, yogurt, Kashmiri chili powder, dried mint, and optionally red food coloring. Mix well to fully coat the chicken. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate.
  2. Prepare the Base: Heat ghee and oil mixture in a heavy-bottomed pan over medium heat. Add whole spices including bay leaf, cloves, cardamom pods, and cinnamon sticks. Sauté for a minute until fragrant. Add sliced onions and cook, stirring occasionally, until they turn a deep golden brown. Pour in the blended or pureed tomatoes and cook the mixture until the oil starts separating from the masala, indicating it is well cooked and thickened.
  3. Cook the Chicken: Add the marinated chicken pieces to the tomato base. Stir to combine thoroughly and cook on medium heat till the chicken is tender and cooked through, about 15-20 minutes, stirring occasionally to prevent sticking.
  4. Cook the Rice: Rinse the basmati rice under cold water until water runs clear. Soak it for 30 minutes. Boil water in a large pot with bay leaf, cloves, cardamom, cinnamon stick, oil, salt, and dried mint. Add the soaked rice and cook until it is about 70% cooked (grains should still have a slight bite). Drain the rice thoroughly to remove excess water.
  5. Layer the Biryani: In the same pot or a heavy-bottomed vessel, layer half of the cooked chicken at the bottom. Top with half of the partially cooked rice. Sprinkle fried onions, fresh coriander leaves, and saffron milk evenly over the rice. Repeat the layering with the remaining chicken and rice, and again garnish with fried onions, coriander, and saffron milk.
  6. Dum Cooking: Seal the pot tightly with a lid or cover with aluminum foil and then place the lid on top to trap the steam. Cook on a very low heat (dum) for 20 to 25 minutes. This slow cooking allows all the flavors to meld together and the rice to fully cook.
  7. Serve: Gently fluff the biryani using a fork to mix the layers without breaking the rice grains. Serve hot accompanied by raita (yogurt sauce), fresh salad, or boiled eggs as desired.

Notes

  • Marinating the chicken for longer (up to 2 hours) enhances flavor and tenderness.
  • Use good quality aged basmati rice for best aroma and texture.
  • Optional saffron adds fragrance and color; use quality saffron strands if available.
  • Maintain low heat during dum cooking to prevent burning at the bottom.
  • You can substitute ghee and oil with oil alone for a lighter version.
  • For a more intense flavor, fry some onions until very crispy and add as garnish during layering.