Chicken Tikka Biryani

Chicken, Biryani 1 comment

Chicken Tikka Biryani is a delicious variation to the immensely popular biryani in South India. Perfect for those who love biryani, this is a spicy and flavourful dish where chicken pieces are marinated in a mixture of yogurt and spices. They are then grilled and mixed with cooked basmati rice.

Ideal for lunch or dinner, the chicken tikka biryani is best served onion raita or side dish of choice.

chicken tikka biryani with onion raita - Chicken Tikka Biryani

 

chicken tikka biryani with onion raita 380x380 - Chicken Tikka Biryani
5 from 1 vote

Chicken Tikka Biryani Recipe

A famous variation to the popular biryani in South India.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian, South Indian

Ingredients for Chicken Tikka Biryani

  • 500 g Basmati Rice
  • 500 g Chicken boneless, skinless, cubed
  • 200 g Onions sliced
  • 2 Green Chillies
  • 1/4 cup Curd
  • 2 tsp Cumin Powder
  • 2 tblsp Red Chilli Powder
  • 1 tblsp Coriander Powder
  • 4 tblsp Ginger Garlic Paste
  • 1 tsp Cinnamon
  • 8 to 10 Cardamoms
  • 2 Star Anise
  • 4 to 5 Cloves
  • 1/2 to 3/4 tsp Garam Masala Powder
  • as per taste Salt
  • 50 ml Oil
  • 100 ml Ghee
  • 4 to 5 tsp Lemon Juice
  • handful Coriander Leaves
  • handful Mint Leaves
  • few Wooden Skewers soaked in water for 30 minutes

For the Chicken Tikka Masala:

  • 2 tblsp Red Chilli Powder
  • 2 tsp Cumin Powder
  • 1 tsp Tandoori Masala Powder
  • 1 tsp Kasuri Methi
  • 2 tblsp Thick Curd
  • 2 tsp Lemon Juice
  • as per taste Salt
  • as required Oil

Optional (For Garnishing):

  • Fried Cashewnuts
  • Fried Raisins

How to make Chicken Tikka Biryani

  • Heat 1 litre of water in a pan over medium flame.
  • Add the chicken pieces and sprinkle little salt.
  • Simmer until the chicken pieces are three-fourths cooked.
  • Switch off the flame.
  • Drain and reserve the water. Keep the chicken pieces aside until required.
  • To make the chicken tikka masala, combine all the ingredients, except oil, and grind them to a thick paste without adding water.
  • Rub this paste all over the chicken pieces and keep aside for 30 minutes.
  • Heat little oil in a shallow frying pan over low flame.
  • Fry the chicken pieces on both sides and remove.
  • Drain excess oil.
  • Skewer the chicken pieces and place them on a preheated grill pan.
  • Grill until slightly blackened and remove.
  • Keep aside in a warm place.
  • Wash the rice 2 to 3 times and soak for 45 to 60 minutes in enough water.
  • Heat ghee and oil in a pressure pan over medium flame.
  • Fry the cinnamon, cloves, cardamoms and star anise for 30 to 40 seconds.
  • Add the onions, green chillies and garam masala powder.
  • Stir well and saute for 2 minutes.
  • Add the mint leaves, coriander leaves, ginger garlic paste and stir well.
  • Cook for a minute or two.
  • Add red chilli powder, coriander powder, cumin powder and stir again.
  • Add curd, lemon juice and simmer until the oil starts to separate.
  • Drain and add the rice and stir gently until well combined.
  • Add the reserved water and little salt.
  • Cover the pan with a lid and cook until 1 or 2 whistles or until the rice is fully cooked.
  • When the pressure has reduced, fluff up the rice using a fork.
  • Add the chicken pieces and mix once or twice. Take care not to break the rice.
  • Cover the pan with the lid and keep aside for 5 to 10 minutes.
  • Serve warm with a choice of side dish or with raita.

Notes

Note: If you do not have a grill pan, you can cook it directly over flame for 20 to 30 seconds.

One Comment

  1. Delicious …

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