Chicken Tikka Biryani

SpicySpicy Served HotServed Hot
Bad based on 1 Ratings


Servings: 3 Preparation time:
  • For Marination:
  • Chicken, Meat And Skin And Giblets And Neck, Raw, Boneless Chicken 500 Grams (Boneless) Chicken (Skinless and boneless chicken thighs used in this recipe)
  • Yogurt, Plain, Low Fat, Curd, yoghurt 1/2 Cup Yogurt
  • Garam Masala Powder, NITU DIDIs garam masala powder 1 Tbsp Garam Masala
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch 1/2 Tbsp Chili Powder
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder 1/2 Tsp Turmeric Powder
  • Ginger Garlic Paste, 1 Tbsp Ginger and Garlic Paste
  • Fenugreek Seed, Kasuri Methi, Kasoori Methi Dried, Menthya, Vendayam, Menthulu,uluva 1/2 Tsp Kasoori Methi
  • Salt, Common Salt, Rock Salt, Table Salt 1/2 Tsp Salt
  • For Biryani:
  • Basmati Rice, Basmathi Rice 300 Grams Basmati Rice
  • Onions, Raw, Onion 2 (Large) Onion (Sliced to perpare fried onions)
  • Tomatoes, Red, Ripe, Raw, Red Tomato 1( Roughly Chopped )Tomato
  • Onions, Raw, Onion 1 (Roughly Chopped Large) Onion
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly 3 (Chopped )Chilies
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch 1 Tbsp Paprika Powder (Kashmiri Red Chilly Powder)
  • Whipped Cream, Fresh Cream 1/2 Cup Fresh Cream
  • Red Food Color Coloring Agent, Colour 1/4 Tsp (Orange or Red) Food Color
  • Fenugreek Seed, Kasuri Methi, Kasoori Methi Dried, Menthya, Vendayam, Menthulu,uluva 1 Tbsp Kasoori Methi
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed 1 Tbsp Cumin seeds
  • 1 Bayleaf
  • Cinnamon, Ground, Cinamon, Dalchini, Cinnamon Powder, Cinnamon Sticks 2(Inch Sticks)Cinnamon
  • 3 Pods Cardamom
  • Cloves, Ground, Clove, Lavang 4 Cloves
  • Tomato Ketchup, 1 Tbsp Tomato Ketchup
  • 1 Tbsp Tomato Soup Powder (Use regular or plain tomato soup without any added herbs)
  • Ginger Garlic Paste, 1.5 Tbsp Ginger and Garlic Paste
  • Canola Oil, Vegetable Oil, Cooking 2 Tbsp Oil
  • Mint Leaves, Peppermint, Fresh, (Fist Full) Mint leaves
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander Coriander leaves
  • Salt, Common Salt, Rock Salt, Table Salt Salt as per taste...

Instructions (Preparation Steps):

  • Thinly slice two large onion deep fry the onion on medium flame till golden brown, drain and reserve. we can prepare this ahead of time and also use the fried onion oil in other recipes for added flavor...
  • Add all the ingredients to the chicken listed for marination. Mix and marinate the chicken for 1/2 hour in the fridge.
  • Heat a pan on medium flame with 2 tbp ghee. Add the marinated chicken to ghee fry on medium flame. Add 1 Tbsp Paprika Powder (Kashmiri Chilly Powder) for color, cook the chicken until half done.
  • We can grill the chicken on coals or also bake in oven. Once the chicken has half cooked drain excess oil and reserve the chicken pieces.
  • Use the same pan to prepare the biryani masala. Add 1 Tbsp cumin seeds, 1 bayleaf, 2 Inch sticks cinnamon, 3 pods cardamom and 4 cloves. Add 1 roughly chopped tomato, 1 roughly chopped large onion and 3 chopped chillies...fry all the ingredients for 30 seconds, add 1/2 Cup water all the onion and tomato to cook and caramalize. Once the onion and toamto has cooked andmoisture has evaporated reserve the masala.
  • Wash basmati rice thrice and add to a pressure cooker measure
  • and add water for every one cup rice add 1 1/2 cups water, cook for 5 Minutes or 3 Whistles.
  • I switched to a wok to finish my chicken tikka masala and will use the same wok to cook biryani. On medium flame heat the wok with 2 tbsp oil, add 1 1/2 Tbsp ginger and garlic paste, fry till raw flavor reduces transfer the tomato masala and fry for 10 seconds.
  • Add 1/2 tbsp chilly powder, 1 1/2 Tbsp tomato ketchup, 1 Tbsp tomato soup powder, 1 Tbsp kasoori methi, 1/2 cup fresh cream to the tomato masala fry all the ingredients for a minute on medium flame...
  • Add 1/4 cup water, 1/4 tsp ornage or red food color to create a vibarant gravy we can avoid the food color. Add the cooked chicken to the gravy cook until chicken is well done. Reserve 1/2 amount chicken gravy to create layers in biryani
  • Start layering the biryani:
  • Add coriander and mint for first layer. Top with 3 tbsp fried onions
  • layer rice and repeat the same process for two more layers...Cover with tight fitting lid and cook on very low flame for 10 to 15 minutes. After 15 minutes open and do not mix the biryani serve in layers...Serve hot with raita, lime wedges and mint chutney...Enjoy!

Cook's Tip:
Whole cinnamon sticks gives a spicy aroma to food. Whole sticks are used and later removed. Ground cinnamon are normally used in baking.
Mash about six cloves of garlic and add to half a cup of butter. Then add chopped chives or parsley, form into logs, wrap in plastic and freeze. Slice as needed to add to meats or vegetables or use as a spread on bread.
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.


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