Chicken Tikka Biryani
featured in Recipes For Indian Food Lovers
This biryani is a flavor bomb! The tender chicken is marinated in spiced aromatic yogurt and served with fluffy rice and caramelized onions.
Tasty Team
93% would make again
Ingredients
for 6 servings
Chicken Tikka
- 1 ⅓ lb chicken breast (600 g)
- 1 ⅔ cups natural yogurt (410 mL)
- 1 tablespoon lemon juice
- 2 tablespoons ginger garlic paste
- 2 tablespoons tikka masala sauce
- 1 tablespoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt
Curry
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 tablespoons ginger garlic paste
- 1 teaspoon cumin seed
- 2 black peppercorns
- 2 cloves
- 1 teaspoon red chili powder
- ½ teaspoon coriander powder
- 1 teaspoon garam masala powder
- 1 teaspoon salt
- 2 tomatoes, finely chopped
- ½ cup natural yogurt (100 mL)
- ⅓ cup water (100 mL)
Rice
- 1 ⅔ cups water (400 mL)
- 1 ½ cups basmati rice (300 g), soaked for at least 20 minutes
- 1 bay leaf
- ½ teaspoon cumin seed
Biryani Assembly
- 1 ½ cups onion (200 g), carmelised
- ½ cup fresh coriander (20 g), finely chopped
- 1 tablespoon oil
- 1 cup water (200 mL), saffron-infused
Nutrition Info
- Calories 466
- Fat 14g
- Carbs 50g
- Fiber 3g
- Sugar 13g
- Protein 34g
Estimated values based on one serving size.
Preparation
- Preheat the oven 430˚F ( 220˚C).
- Combine all the chicken tikka ingredients and marinate in the fridge for at least 1 hour.
- Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
- Reserve the chicken tikka marinade for later use.
- Bake the chicken skewers for about 15 minutes, until slightly dark brown on the edges and cooked throughout.
- Heat oil in a large pot over medium heat, then sauté the onions with the herbs and spices until just browned.
- Add in the chopped tomatoes and fry till soft.
- Pour in the yogurt, water, and reserved tikka marinade, and mix it well with the vegetables and spices.
- Bring the mixture to a boil, add in the chicken and cook for a further 4-5 minutes. Set aside.
- In a large pot, assemble your biryani in the following layers: ⅓ rice, ½ chicken curry, ½ caramelised onion, ½ coriander, ⅓ rice, oil, ½ of the saffron-infused water, ½ chicken curry, ⅓ rice, the rest of the saffron-infused water, ½ caramelised onion, and finally top with the remaining coriander.
- Simmer the biryani over a low heat for 10 minutes or until all the water is absorbed and the rice and chicken are heated throughout.
- Enjoy!
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