Spicy Chicken Tikka Biryani | Simple Chicken Biryani Recipe

5 from 23 votes

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

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Lunch

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

Servings:

Calories: 662kcal

Author: Kushi

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.

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

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.

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.

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.