Chicken Tikka Biryani Recipe | How to make chicken tikka biryani | Restaurant style chicken tikka biryani recipe with step by step instructions

Chicken Tikka Biryani Recipe is the famous Indian delicacy from Punjabi Cuisine that is aperfect Indian comfort food treat.

Here to make this recipe first boneless chicken is marinated in yogurt and spices.  Then it is cooked on the grill or oven for making delicious homemade Tikka.

After that it’s layered with gravy and cooked long grained Basmati Rice, brown onions and green herbs. This biryani turns out moist, mildly spicy, and tastes amazing.

Earlier on the blog I have shared recipes of Chicken tikka masala and Biryani stuffed jacket potatoes.

What is chicken tikka biryani?

Chicken Tikka Biryani is an amalgamation of two popular Indian dishes, chicken tikka and biryani.

It’s made with basmati rice, chicken tikka, onion tomato gravy, Indian spices & herbs. This Tikka biryani tastes better than a restaurant one.

Raise your hands if you are a Chicken tikka Biryani lover as it has my heart, how about you?  Please let me know your thoughts in the comments section.

If you are bored having the regular chicken recipes then try this chicken tikka biryani recipe.

For more delicious chicken recipes, do check out the following on the blog-

Zero oil chicken in pressure cooker

Homestyle chicken curry

Chicken kabab wali dal

Restaurant Style chicken awadh

Chicken seekh Kabab

Chicken in chocolate mole

Chicken tikka spring rolls

Chicken cutlets

Lahsooni Chicken

Is it difficult to make?

No, not that difficult as it sounds by looking at the long list of ingredients. Don’t get intimidated by looking at it, just have little patience as it is surprisingly easy to make!

With little of pre-preparation it may be a smooth sailing. It is essentially three separate parts of cooking processes that can be done individually one by one and then put together later.

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Chicken Tikka Biryani Recipe | How to make chicken tikka biryani | Restaurant style chicken tikka biryani recipe

Chicken Tikka Biryani is an amalgamation of two popular Indian dishes, chicken tikka and biryani. It's made with basmati rice, chicken tikka, onion tomato gravy, Indian spices & herbs. This Tikka biryani tastes better than a restaurant one.

Prep Time1 hour hr

Cook Time1 hour hr 20 minutes mins

Course: Main Course

Cuisine: Indian

Keyword: Biryani, chicken tikka biryani, recipe to make chicken tikka biryani

Servings: 8

Author: Lata Lala

Ingredients

For rice preparation

• 2 cups of long grain basmati rice
• 2 bay leaves
• A big piece of cinnamon stick
• 4 cardamom
• 6 whole peppercorns
• 1 tablespoon lemon juice
• Salt to taste
• 3 tablespoon Ghee
• Enough water to cook the rice

For making Chicken Tikka

• 1/2 kilogram of chicken medium size pieces
• 3 tablespoon hung yogurt
• 1 tablespoon ginger and garlic paste
• 1 tablespoon Kashmiri red chili powder
• 1 tablespoon coriander powder
• 1/2 teaspoon garam masala powder
• 1/4 teaspoon turmeric powder
• 1 tablespoon chicken tikka masala powder
• 1 tablespoon lemon juice
• 1 tablespoon mustard oil
• To taste Salt

For making Gravy

• For making gravy:
• 2 medium onion chopped
• 2 medium tomatoes chopped
• 2 green chilies chopped
• 1 tablespoon ginger and garlic paste
• 1 tablespoon red chili powder
• 2 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon garam masala powder
• 1/4 cup mint leaves
• 1/2 cup yogurt
• 1 tablespoon kasoori methi dry fenugreek leaves
• 1 cup chopped fresh coriander leaves
• 1 piece of cinnamon stick
• 3 cloves
• 3 cardamom
• 1 bay leaf
• 1/2 cup cooking oil
• 1 piece of coal
• Salt

For Dum cooking

• 1 cup fried onions
• 1 cup chopped coriander leaves
• 1 teaspoon rose water
• 10-12 Saffron strands soaked in 1/4 cup warm milk
• 4 tablespoon of ghee or butter

Instructions

For making Rice

• Wash the rice thoroughly for 3 to 4 times and soak for 15-20 minutes in enough water.
• Heat a large vessel filled with around 4 cups of water. Bring to a boil and add bay leaves, cinnamon stick, cardamom, peppercorns,  salt and ghee.
• Add the soaked rice and let it come to a rolling boil. After that add lemon juice and cook till 80% done.
• When you check the doneness of rice, it should be firm but not mushy. Drain the rice water completely by placing it in a colander. Set aside to cool.

For making chicken tikka

• Marinate chicken pieces before hand with the ingredients mentioned for overnight or minimum of 2 hours.
• Heat oil in a grill pan and cook chicken on fast flame for a minute. Then lower down the flame and cook.
• Once it gets nice colour on down side, flip the pieces, cover and cook on low flame till it is fully done. This will take about 10-12 minutes. Preserve the juices with the chicken.

For making Gravy

• Heat cooking oil in a saucepan and add all the whole spices starting with bay leaf, black peppercorns, cinnamon and cardamom.
• Once spices roasted well add thinly chopped/grated onions and fry till light golden brown.
• After that, add ginger-garlic-chili paste and fry for a minute. To this add chopped/pureed tomatoes and cook till it softens.
• Now add all the spice powders mentioned in the list. Cook this on low flame for 5 minutes till oil separates.
• Then lower the flame, add yogurt by whisking it continuosly. Next, add kasoori methi, fresh coriander leaves and chopped mint leaves.
• Cover with lid and cook for another 5 minutes. The gravy masala is ready. Now add prepared chicken tikka pieces, mix well and cook for another 5 minutes on low flame.
• Adjust the seasoning. If required add water to adjust the consistency and salt.
• Heat a charcoal piece on high flame. Once done, place a piece of foil/ small steel bowl on the surface of the gravy and keep a hot burning coal on it.
• Pour a teaspoon of ghee over the coal. Cover with an airtight lid to infuse the smoke. Leave it covered for 10 minutes. Open the lid, remove and discard the coal piece.

For assembling and dum cooking

• In a large, wide pan add 1 tsp of ghee and 1 Tbsp of water. Mix and swirl that around with a spoon to ensure the mixture is evenly distributed and coated around the buttom of the pan.
• To this add chicken tikka masala as the first layer. Spread half of the cooked rice and sprinkle with the few drops rose water and milk soaked saffron mixture.
• Sprinkle a handful of coriander leaves and fried onion along with a pinch of garam masala.
• Repeat the step 2 with rest of the rice. With the help of back of apoon, make some deep dents in the rice so that the steam can easily circulate.
• Pour some ghee/butter over the rice and seal the vessel with a foil and a tight lid so that steam does not escape.
• Cook on medium heat for 10 minutes. You will see the foil has puffed up due to the steam.
• Switch off the gas and let the biryani stay covered for another 15 minutes.
• Serve hot with some Vegetable raita, papad and salad.

Step by step instructions and pictorial presentation to make chicken tikka biryani recipe

For making Rice:

Wash the rice thoroughly for 3 to 4 times and soak for 15-20 minutes in enough water.

Heat a large vessel filled with around 4 cups of water. Bring to a boil and add bay leaves, cinnamon stick, cardamom, peppercorns, salt and ghee.

Add the soaked rice and let it come to a rolling boil. After that add lemon juice and cook till 80% done.

When you check the doneness of rice, it should be firm but not mushy. Drain the rice water completely by placing it in a colander. Set aside to cool.

For Chicken Tikka:

Marinate chicken pieces before hand with the ingredients mentioned for overnight or minimum of 2 hours.

Heat oil in a grill pan and cook chicken on fast flame for a minute. Then lower down the flame and cook.

Once it gets nice colour on down side, flip the pieces, cover and cook on low flame till it is fully done. This will take about 10-12 minutes. Preserve the juices with the chicken.

For making Gravy:

Heat cooking oil in a saucepan and add all the whole spices starting with bay leaf, black peppercorns, cinnamon and cardamom.

Once spices roasted well add thinly chopped/grated onions and fry till light golden brown.

After that, add ginger-garlic-chili paste and fry for a minute. To this add chopped/pureed tomatoes and cook till it softens.

Now add all the spice powders mentioned in the list. Cook this on low flame for 5 minutes till oil separates.

Then lower the flame, add yogurt by whisking it continuosly. Next, add kasoori methi, fresh coriander leaves and chopped mint leaves.

Cover with lid and cook for another 5 minutes. The gravy masala is ready. Now add prepared chicken tikka pieces, mix well and cook for another 5 minutes on low flame.

Adjust the seasoning. If required add water to adjust the consistency and salt.

Heat a charcoal piece on high flame. Once done, place a piece of foil/ small steel bowl on the surface of the gravy and keep a hot burning coal on it.

Pour a teaspoon of ghee over the coal. Cover with an airtight lid to infuse the smoke. Leave it covered for 10 minutes. Open the lid, remove and discard the coal piece.

For assembling and dum cooking:

In a large, wide pan add 1 tsp of ghee and 1 Tbsp of water. Mix and swirl that around with a spoon to ensure the mixture is evenly distributed and coated around the buttom of the pan.

To this add chicken tikka masala as the first layer. Spread half of the cooked rice and sprinkle with the few drops rose water and milk soaked saffron mixture.

Sprinkle a handful of coriander leaves and fried onion along with a pinch of garam masala.

Repeat the step 2 with rest of the rice. With the help of back of apoon, make some deep dents in the rice so that the steam can easily circulate.

Pour some ghee/butter over the rice and seal the vessel with a foil and a tight lid so that steam does not escape.

Cook on medium heat for 10 minutes. You will see the foil has puffed up due to the steam.

Switch off the gas and let the biryani stay covered for another 15 minutes.

Serve hot with some Vegetable raita, papad and salad.

How to store the leftovers and reheat chicken tikka Biryani?

It’s a common practice at my place to  intentionally make extra amount of biryani than required, so that we can eat it for lunch or dinner the next day.

You can store the leftovers in the fridge for 3-4 days. You can reheat using microwave or on stove top. Make sure to sprinkle some splashes of water on top of biryani to fluff the rice when reheating.

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