Are you ready to make the best chicken tikka biryani you've ever tasted! This recipe is a wonderful blend of two of my favorite Indian dishes, bringing together the best of both worlds.
Rich, subtly spiced and diced chicken breast pieces grilled at a high heat, then layered and baked with fragrant basmati rice until golden brown and out of this world – it's a dish that will blow you away and will have you wanting to make it again and again!
Follow the simple steps below to make this hugely impressive, home-cooked comfort food classic.
Why you'll love this chicken tikka biryani recipe
- If you like spicy food, you're going to love this!
- It's a very easy recipe to follow, with clear step-by-step instructions
- You can tweak this adaptable recipe to your personal tastes
Equipment you'll need
There are a few different types of kitchen items you'll need when it comes to making this recipe:
- Skewers – these are for making your luscious chicken tikka
- Baking tray – this is for layering your chicken skewers while baking them
- Dutch oven – when it comes to cooking curry, forget the frying pan. You'll need a quality Dutch oven or a heavy-bottom cooking pot to cook your layered biryani
How to make Chicken Tikka Biryani
You need rice, tomatoes, onion, spices yogurt for this recipe, along with cooked chicken tikka pieces.
Wash and soak the rice before cooking.
Parboil the rice with the whole spices and set aside.
Gently fry the onion, garlic and ginger until softened.
Stir in the ground spices.
Melt the tomatoes with the spicy onion mixture.
Add the yogurt and leftover tikka paste from cooking the chicken.
Let the sauce simmer.
Add the chicken pieces and heat through.
Now start layering the biryani in a pot.
After the rice layer, add the saucy chicken layer.
Top with caramelized onions.
Repeat this process.
End with rice layer and top with cilantro. Cook. Serve immediately, served with your favorite accompaniments such as peshwari naan and lime chutney. Enjoy!
What to Serve with Chicken Tikka Biryani
Cucumber Raita
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The cool and refreshing cucumber raita pairs perfectly with the spicy and aromatic biryani, providing a cooling contrast.
Kachumber Salad
A fresh, crunchy salad made with cucumbers, tomatoes, onions, and a squeeze of lemon juice adds a crisp texture and tangy flavor to the meal.
Mango Chutney
The sweet and tangy flavor of mango chutney contrasts with the savory biryani.
Naan Bread
An Indian food classic that goes with pretty much any type of main course.
How To Reheat Chicken Tikka Biryani
- Microwave: Place a portion of biryani in a microwave-safe dish, cover, and heat in 1-minute intervals, stirring in between, until thoroughly warmed. Add a few drops of water if the biryani seems dry.
- Stovetop: Reheat the biryani in a pan over medium heat, adding a splash of water or broth to prevent it from drying out. Stir occasionally until heated through.
- Oven: Spread the biryani in an oven-safe dish, cover with foil, and reheat in a preheated oven at 300°F (150°C) for 15-20 minutes or until heated through.
Top tips
- Grind up your own whole spices for a more fragrant curry
- Use quality chicken for the best taste and texture
- Don't rush this recipe and have all your ingredients prepared beforehand
What is tikka biryani?
A tikka biryani is a delicious combination of two of India's most beloved dishes. Each of these is traditionally cooked in different ways, but when combined they create a unique dish that has its own unique appeal.
Biryani
In typical biryani rice dishes, ingredients are usually cooked separately. A traditional biryani recipe involves marinating meat in yogurt, spices, and herbs, as well as fried onions, then layering the meat in a wide pot. On top of the layer of meat, a layer of cooked basmati rice is added, then another layer of meat, and so on. This forms a delicious blend of spiced meat and wonderfully fragrant rice which is then baked to form an irresistible dish.
Tikka
Delicious chicken tikka, on the other hand, is a dish that consists of boneless chicken that is marinated, skewered, and cooked in a traditional tandoori oven.
What's the difference between chicken biryani and chicken tikka biryani?
While chicken biryani recipes involve cooking biryani masala meat that is layered with rice, a chicken tikka biryani layered skewered pieces of chicken that are layered with the rice, combining the best of both worlds.
What's the difference between chicken tikka biryani and chicken tikka masala?
Chicken tikka biryani is when marinated chicken skewers are baked with layers of rice in a large pot. On the other hand, chicken tikka masala involves chicken skewers that are cooked in a masala sauce.
How do you store chicken tikka biryani?
Refrigeration
- Storage Time: Store leftover Chicken Tikka Biryani in an airtight container in the refrigerator.
- Shelf Life: The biryani will stay fresh for up to 3 days.
- Cooling: Allow the biryani to cool to room temperature before refrigerating to prevent condensation, ensuring you get fluffy rice when reheating.
Freezing
- Storage Time: Chicken Tikka Biryani can be frozen for up to 1 month.
- Freezing Method: Transfer the cooled biryani to a freezer-safe airtight container or a resealable freezer bag. Label with the date before placing it in the freezer.
- Thawing: Thaw the biryani in the refrigerator overnight before reheating.
📖 Recipe
Chicken Tikka Biryani Recipe
- Total Time: 3 hours 30 minutes
- Yield: 6 portions 1x
- Diet: Gluten Free
Description
Savor the aromatic flavors of a Chicken Tikka Biryani, where tender marinated chicken tikka is layered with fragrant basmati rice and spices.
Ingredients
For the Chicken Tikka
- 1 ⅓ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- ½ cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 inch fresh ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ½ teaspoon paprika
- ½ teaspoon garam masala
- ¼ teaspoon cayenne pepper (optional, for extra heat)
- ½ teaspoon salt
For the Curry
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 tablespoons ginger garlic paste
- 1 teaspoon cumin seeds
- 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 plain yogurt
- ⅓ cup water
For the Rice
- 1 ¾ cups water
- 1 ½ cups basmati rice, soaked for at least 20 minutes
- 1 bay leaf
- ½ teaspoon cumin seeds
For the Biryani Assembly:
- 1 ½ cups caramelized onions
- ½ cup fresh cilantro, finely chopped
- 1 tablespoon oil
- 1 cup saffron-infused water (optional: soak a few saffron threads in warm water or milk)
Instructions
- Marinate the Chicken Tikka: In a large bowl, combine the yogurt, lemon juice, vegetable oil, minced garlic, minced ginger, ground cumin, ground coriander, turmeric powder, paprika, garam masala, cayenne pepper (if using), and salt. Add the chicken pieces and mix until evenly coated. Cover and refrigerate for at least 1 hour, preferably overnight.
- Cook the Chicken Tikka: Preheat your oven to 400°F. Thread the marinated chicken pieces onto skewers or place them on a baking sheet lined with parchment paper. Bake or grill for 15-20 minutes, turning halfway through, until the chicken is fully cooked and slightly charred. Set aside.
- Prepare the Rice: Bring 1 ¾ cups of water to a boil in a large pot. Add the soaked and drained basmati rice, bay leaf, and cumin seeds. Cook the rice until it’s about 70-80% done (firm but not fully cooked). Drain and set aside.
- Cook the Curry: Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown. Stir in the ginger garlic paste and cook for another minute. Add the cumin seeds, black peppercorns, cloves, red chili powder, coriander powder, garam masala powder, and salt. Cook for 1-2 minutes, then add the chopped tomatoes. Cook until the tomatoes soften, and the mixture thickens. Stir in the yogurt, water, and the reserved chicken tikka. Simmer for 4-5 minutes. Set aside.
- Assemble the Biryani: In a large, heavy-bottomed pot or Dutch oven, layer the biryani as follows: start with ⅓ of the rice, then add ½ of the chicken curry, ½ of the caramelized onions, and ½ of the chopped cilantro. Add another layer of rice, drizzle with oil, and pour over ½ of the saffron-infused water. Add the remaining chicken curry, then the final layer of rice. Top with the remaining saffron water, caramelized onions, and cilantro.
- Dum Cooking: Cover the pot with a tight-fitting lid. Cook the biryani over low heat for 20-25 minutes, allowing the rice to steam and absorb the flavors. Make sure the lid is tight to trap the steam inside.
- Serve: Gently fluff the biryani with a fork to mix the layers. Serve hot with raita or your favorite side dish.
- Prep Time: 30 minutes
- Marination Time: 2 hours
- Cook Time: 1 hour
- Category: Dinner
- Method: Bake
- Cuisine: Indian
Nutrition
- Serving Size:
- Calories: 369
- Sugar: 4.2 g
- Sodium: 702.4 mg
- Fat: 17.3 g
- Saturated Fat: 6.6 g
- Trans Fat: 0 g
- Carbohydrates: 24.5 g
- Fiber: 1.7 g
- Protein: 28.4 g
- Cholesterol: 75.1 mg
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