Chicken Tikka Biryani

Chicken Tikka Biryani is a spicy and flavorful, incredibly delicious, and popular Indian recipe prepared using rice, chicken, and aromatic spices.

What is Biryani?

Biryani is a mixed rice dish popular in India, mainly made with rice, spices, and meat (chicken, beef, goat, lamb, mutton, shrimp (prawns), in addition, eggs are added.

But these days, vegetarian versions are also served using mixed vegetables or with mushroom, paneer, baby corn, gobi, or jackfruit to make biryani.

If you visit any Indian restaurant, you will see a variety of biryani like Hyderabadi Biryani, Dum Biryani, Chettinad Biryani, Kolkota Biryani, SIndhi Biryani, Afghan biryani and so on. These names are mainly based on region of origin and the way it is prepared.  I love almost all styles of biryani 🙂

If you are looking for a simple and best chicken biryani recipe, check this out. You will not be disappointed and not miss restaurant biryani/

How many times do you eat rice or rice dishes?

My family loves to eat rice atleast for one meal every day and you can see that love here -> RICE RECIPES.

Among all rice varieties, biryani is our favorite and I prepare it often with ingredients available in pantry. Biryani takes a little extra time to cook and little extra spices goes into this dish compared to pilaf or pulao or any other rice dishes. But let me tell you its definitely worth it.

This weekend I prepared chicken tikka biryani and it was a double treat. You must try it to know how great it tastes. The focus while preparing any tikka should be on the marination. It is ok if you do not have a tandoor or grill. I prepare tikka on a greased non-stick pan. The chicken marinated with spices and pan roasted combined with the aroma of the rice makes it simply irresistible.

You can substitute chicken with lamb (mutton) , goat, shrimp (prawns) or if you are vegetarian and want to try this biryani recipe you can substitute chicken with paneer or tofu, babycorn, mushroom to prepare tikka biryani.

Preparation time : 30 minutes
Marination time : 30 minutes or oevrnight
Serves : 3

Ingredients for Chicken Tikka Biryani

For the marination
Chicken thigh pieces - 1 ½ pounds or 3 pieces
Yogurt - 3 to 4 tbsp
Turmeric powder - ¼ tsp
Mint leaves - ½ teaspoon dried or 1 tablespoon fresh
Red chile powder - 1 teaspoon (adjust to taste)
Salt, to taste
Tandoori chicken masala - 1 tsp
Chat masala - ½ teaspoon (optional)
Garlic cloves finely chopped - 4
Ginger grated - 1 inch
Lemon juice - 1 tsp

For the Biryani
Basmati Rice or any long grain rice - 1 cup
Bay leaf - 1
Cloves - 2 (optional)
Cardamom seeds - 3 (optional)
Cumin seeds - 1 tsp
Cashews - 1 tbsp
Onion chopped lengthwise - 1
Garlic cloves chopped - 5
Ginger grated - 1 inch
Green chilies chopped - 2 (adjust to taste)
Tomato chopped - 1
Red chile powder - 1 teaspoon (adjust to taste)
Tandoori chicken masala - ½ tsp
Coriander leaves or Cilantro chopped  - 3 tbsp
Mint leaves - 1 teaspoon dried or 1 tablespoon fresh
Salt to taste
Vegetable oil - 1 tablespoon + 1 tbsp

How to make easy chicken tikka biryani from scratch at home?

Step I (Marination)

• Cut the chicken into pieces of the desired size.
• Add all the ingredients mentioned in the marination list and mix well. Adjust all the spices in the list to taste.
• Cover it and keep it aside for atleast 30 minutes. Overnight is the best.

Step II (Preparing the tikka)

• In a nonstick pan or cast iron skillet drizzle tablespoon of oil.
• On each skewer add 3 chicken pieces and if desired onions or any veggies of your choice
• Cook them till the chicken is completely cooked and develop color on all the sides.
• Transfer this to a plate.

Step III (As the chicken tikkas are getting ready, cook the rice)

• Use any rice of your choice ( basmati or jasmine tastes the best for this recipe)
• Cook the rice till it is 70 to 80 % done and drain them. You can Add salt while cooking the rice.
• Keep this aside.

Step IV (Prepare Biryani)

• In the same pan you prepared the tikka, add another tablespoon of oil.
• Add in onions and sauté till develops some color.
• Now add bay leaf, cloves, cardamom seeds, cumin seeds, cashews,  ginger, garlic, green chilies and saute for another 2 to 3 minutes.
• Add in the tomato and saute till it becomes soft. Then add chile powder, tandoori masala, coriander leaves ( 1 ½ tbsp), mint leaves, and salt to taste, mix well.
• Arrange the chicken tikka prepared on top of this masala.
• Spread the partially cooked rice over top of this.
• Add some more finely chopped coriander leaves ( 1 tbsp), and cover the pan with a tight lid. sprinkle some water. Cook on medium-low heat for about 10 minutes or until rice is cooked.
• After removing from heat, you can garnish it with additional chopped coriander and mint leaves.
• Chicken Tikka Biryani is now ready. Serve hot and enjoy.

Tips to make Chicken Tikka Biryani

• To prevent the biryani from catching the bottom, use a heavy bottomed pan.
• After addition of partially cooked rice, you can place the biryani pan on a flat dosa griddle on medium-low heat and continue cooking for 18-20 minutes. This ensures even distribution of heat, as well as prevent the biryani from catching the bottom of the pan.
• You may garnish with fried onions before serving.
• You may serve the biryani with a side of raita or salan.
• Whole spices can be avoided if you do not like its aroma or flavor.
• Adjust all the spices to taste.
• Biryani specially prepared with meat tastes good if its spicy. But if you cannot tolerate the heat reduce the amount of green chilies and red chile powder.
• Tandoori Chicken Masala is powder available in any Indian store. If you cannot find one, you can use garam masala powder or curry powder.
• You can even add meat tenderizer for marination.

Spicy Chicken Tikka Biryani | Simple Chicken Biryani Recipe

Kushi

Chicken Tikka Biryani is a spicy and flavorful, incredibly delicious and popular Indian recipe prepared using rice, chicken and aromatic spices.

5 from 19 votes

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Dinner, Lunch

Cuisine Andhra Pradesh, Hyderabad, Indian, north indian, Pakistani, South Indian, Telangana

Servings 4

Calories 662 kcal

Equipment

• 1 Pot

Ingredients

  

1x2x3x

For the chicken marination

• 1 ½ pound Chicken thigh pieces  ( 3 pieces)
• 3 to 4 tablespoon Yogurt
• ¼ teaspoon Turmeric powder
• ½ teaspoon Dried Mint leaves  or 1 tablespoon Fresh mint leaves
• 1 teaspoon Red chile powder  (optional)
• Salt, to taste
• 1 teaspoon Tandoori chicken masala
• ½ teaspoon Chat masala  (optional)
• 4 Garlic cloves finely chopped
• 1 inch Ginger grated 
• 1 teaspoon Lemon juice

For the Biryani

• 1 cup Basmati rice or any long grain rice
• 1 Bay leaf
• 2 Cloves (optional)
• 3 Cardamom seeds (optional)
• 1 teaspoon Cumin seeds
• 1 tablespoon Cashews
• 1 Onion, chopped lengthwise
• 5 Garlic cloves chopped 
• 1 inch Ginger, grated
• 2 Green chilies chopped (adjust to taste)
• 1 Tomato chopped 
• 1 teaspoon Red chile powder, adjust to taste
• ½ teaspoon Tandoori chicken masala
• 3 tablespoon Coriander leaves or Cilantro chopped
• 1 teaspoon Dried Mint leaves or 1 tablespoon Fresh Mint leaves (Pudina)
• Salt to taste
• 2 tablespoon Vegetable oil , divided

Instructions

 

STEP I (MARINATION)

• Cut the chicken into pieces of desired size.
  1 ½ pound Chicken thigh pieces  ( 3 pieces)
• Add all the ingredients mentioned in the marination list and mix well. Adjust all the spices in the list to taste.
  3 to 4 tablespoon Yogurt, ¼ teaspoon Turmeric powder, ½ teaspoon Dried Mint leaves  or 1 tablespoon Fresh mint leaves, 1 teaspoon Red chile powder  (optional), Salt, to taste, 1 teaspoon Tandoori chicken masala, ½ teaspoon Chat masala  (optional), 4 Garlic cloves finely chopped, 1 inch Ginger grated , 1 teaspoon Lemon juice
• Cover it and keep it aside for atleast 30 minutes. Overnight is the best.

STEPP II (PREPARING THE TIKKA)

• In a non stick pan or cast iron skillet drizzle tablespoon of oil.
  2 tablespoon Vegetable oil , divided
• On each skewer add 3 chicken pieces and if desired onions or any veggies of your choice. adding on skewers is optional. you can simply cook the chicken pieces in pan.
• Cook them till the chicken is completely cooked and develop color on all the sides.
• Transfer this to a plate. keep this aside

STEP III (AS THE CHICKEN TIKKAS ARE GETTING READY, COOK THE RICE)

• Use any rice of your choice ( basmati or jasmine tastes the best for this recipe)Cook the rice till it is 70 to 80 % done and drain them.
  1 cup Basmati rice or any long grain rice
• You can Add salt while cooking the rice.
• Keep this aside.

STEP IV (PREPARE BIRYANI)

• In the same pan you prepared the tikka or separate pan , add another tablespoon of oil.
• Add in onions and sauté till develops some color.
  1 Onion, chopped lengthwise
• Now add bay leaf, cloves, cardamom seeds, cumin seeds, cashews,  ginger, garlic, green chilies and saute for another 2 to 3 minutes.
  1 Bay leaf, 2 Cloves (optional), 3 Cardamom seeds (optional), 1 teaspoon Cumin seeds, 1 tablespoon Cashews, 5 Garlic cloves chopped , 1 inch Ginger, grated, 2 Green chilies chopped (adjust to taste)
• Add in the tomato and saute till it becomes soft. Then add chile powder, tandoori masala, coriander leaves ( 1 ½ tbsp), mint leaves, and salt to taste, mix well.
  1 Tomato chopped , 1 teaspoon Red chile powder, adjust to taste, ½ teaspoon Tandoori chicken masala, 3 tablespoon Coriander leaves or Cilantro chopped, 1 teaspoon Dried Mint leaves or 1 tablespoon Fresh Mint leaves (Pudina), Salt to taste
• Arrange the chicken tikka prepared on top of this masala.
• Spread the partially cooked rice over top of this. Add some more finely chopped coriander leaves ( 1 tbsp), and cover the pan with a tight lid. Sprinkle some water.
• Cook on medium-low heat for about 10 minutes or until rice is cooked.
• After removing from heat, you can garnish it with additional chopped coriander and mint leaves..
• Chicken Tikka Biryani is now ready. Serve hot and enjoy.

Notes

• To prevent the biryani from catching the bottom, use a heavy bottomed pan.
• After addition of partially cooked rice, you can place the biryani pan on a flat dosa griddle on medium-low heat and continue cooking for 18-20 minutes. This ensures even distribution of heat, as well as prevent the biryani from catching the bottom of the pan.
• You may garnish with fried onions before serving.
• You may serve the biryani with a side of raita or salan.
• Whole spices can be avoided if you do not like its aroma or flavor.
• Adjust all the spices to taste.
• Biryani specially prepared with meat tastes good if its spicy. But if you cannot tolerate the heat reduce the amount of green chilies and red chile powder.
• Tandoori Chicken Masala is powder available in any Indian store. If you cannot find one, you can use garam masala powder or curry powder.
• You can even add meat tenderizer for marination.

Nutrition

Calories: 662kcalCarbohydrates: 47gProtein: 34gFat: 37gSaturated Fat: 9gPolyunsaturated Fat: 10gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 167mgSodium: 218mgPotassium: 604mgFiber: 3gSugar: 3gVitamin A: 419IUVitamin C: 12mgCalcium: 68mgIron: 2mg

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