Step 1: Marinate Chicken

In a bowl, combine 750g chicken with 1 tsp red chili powder, 1/2 tsp turmeric powder, 2 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp black pepper powder, 2 tsp chaat masala powder, 4 tsp ginger-garlic paste, 1/2 cup curd, juice of 1 lemon, and 1 tsp salt. Mix thoroughly. Add a pinch of orange food color and mix again. Cover and let it marinate for 30 minutes.

Step 2: Cook Marinated Chicken

Heat 1/4 cup oil in a pan over low-medium flame. Add the marinated chicken along with all the marinade. Mix well with the oil. Cover and cook on low flame for 10-12 minutes. After 5 minutes, stir the chicken to prevent sticking. Continue cooking until the chicken is about 80% done and has released its juices. Increase flame to full and stir continuously until the chicken is dry and coated with the masala. Turn off the flame.

Step 3: Prepare Biryani Gravy Base

In a separate kadhai, heat 1/2 cup oil. Add 2 pcs cinnamon stick, 2 pcs clove, 2 pcs small cardamom, 1/2 tsp cumin seeds, 2-3 pcs bay leaves, 1/4 tsp whole black pepper, and 2 pcs large cardamom. Sauté for 2-3 minutes until fragrant. Add 2 medium-sized sliced onions and sauté for 3-4 minutes until golden brown. Add 2-3 tbsp ginger-garlic paste and a little water to prevent burning. Mix well.

Step 4: Add Spices and Sauté

Add 1 tsp red chili powder, 1/2 tsp cumin powder, and 2 tsp coriander powder. Mix thoroughly. Add 3 pcs crushed green chilies and a little water (from the chicken marinade bowl) to the mixture. Set flame to medium and sauté until the spices are well cooked and oil starts to release.

Step 5: Add Curd and Cook Gravy

Lower the flame. Add 3/4 cup curd and 1/2 tsp salt. Mix well with the spices. Increase flame to medium and sauté until the curd is fully incorporated, and the oil separates from the masala.

Step 6: Combine Chicken with Gravy

Add the previously cooked chicken tikka pieces to the prepared gravy. Mix thoroughly until the chicken is well coated with the gravy. Turn off the flame.

Step 7: Smoke the Chicken Gravy

Place a small steel bowl in the center of the chicken gravy. Place a burning charcoal piece in the bowl. Immediately pour 1 tsp oil or ghee over the charcoal to create smoke. Cover the pan tightly to trap the smoke and infuse the smoky flavor for 4-5 minutes. After 4-5 minutes, remove the cover and carefully remove the charcoal piece and the bowl. Cover the pan again.

Step 8: Prepare Water for Rice

In a large pot, add 2-3 liters of water. Add 2 pcs small cardamom, 4-5 pcs clove, 1 small pc cinnamon stick, 2 pcs bay leaves, 3 tbsp salt (water should taste salty), and 2 tbsp oil. Stir well. Cover the pot and bring the water to a rolling boil over full flame.

Step 9: Cook Basmati Rice

Once the water is boiling, add 750g basmati rice (which has been washed and soaked for 1 hour). Stir gently. Cover and cook on full flame for 7-8 minutes until the rice is 80% cooked (it should break easily when pressed). Turn off the flame and drain all the water from the rice using a colander.

Step 10: Assemble Biryani Layers

In a clean, heavy-bottomed pan, spread a little oil (from the chicken cooking) at the bottom. Create the first layer by spreading a portion of the cooked basmati rice evenly. Top with some chopped coriander leaves and fried onions. Then, add a layer of the chicken tikka gravy pieces, spreading them evenly. Repeat with a second layer of rice, followed by coriander leaves, fried onions, and chicken tikka gravy. Finally, add the third and last layer of rice.

Step 11: Add Final Toppings

On the top layer of rice, sprinkle chopped coriander leaves and fried onions. Drizzle a pinch of food color (dissolved in water) over the rice for vibrant color. Finally, drizzle 1 tsp ghee over the top for added moisture and aroma. Cover the pan tightly and seal the vent hole in the lid.

Step 12: Dum Cook the Biryani

Place the covered biryani pan on a gas oven. Cook on full flame for 5 minutes. After 5 minutes, place the pan on a tawa (griddle) and lower the flame to very low. Continue to dum cook for 20-25 minutes until the rice is fully cooked and all the flavors are well combined. Turn off the flame.

Step 13: Serve Chicken Tikka Biryani

Carefully open the lid and check the biryani. The rice should be fluffy and fragrant. Gently mix the biryani from the bottom up to combine the layers. Serve hot and enjoy your delicious Chicken Tikka Biryani!

• Marinate chicken for at least 30 minutes for best flavor.

• Stir chicken continuously while drying to prevent sticking.

• Ensure rice is 80% cooked before layering to avoid mushy biryani.

• Adding oil to rice water prevents grains from sticking together.

• Can use boneless chicken instead of bone-in chicken.

• Amchur powder can be used as a substitute for chaat masala powder if unavailable.