Chicken Tikka Biryani (Restaurant Style)

Chicken Tikka Biryani is a flavorful and aromatic dish that combines tender marinated chicken with fragrant basmati rice, rich spices, and a perfect blend of textures. This restaurant-style recipe is designed to help you recreate the classic dish at home, with step-by-step instructions that simplify the process. The key to a delicious biryani lies in the marination, the slow cooking process, and the perfect balance of spices. Whether you are preparing this for a family gathering, a special occasion, or simply to enjoy an authentic Indian meal at home, this recipe ensures a delicious outcome every time.

Print

Biryani is a dish with deep historical roots, originating in the Indian subcontinent and influenced by Persian and Mughal cuisines. Over time, different regions developed their own variations, each bringing a unique blend of spices and techniques. Chicken Tikka Biryani is a fusion of two favorites—chicken tikka, known for its smoky and spiced flavors, and biryani, a dish famous for its fragrant, slow-cooked layers of rice and meat.

This recipe uses boneless chicken breast pieces, making it quicker to prepare while ensuring that the meat remains tender and juicy. The marination process infuses the chicken with deep flavors, while the layering method enhances the complexity of taste in every bite. The final result is a dish that is rich, spicy, and packed with flavor, perfect for those who love traditional Indian cuisine.

Ingredients and Preparation

For the Chicken Marinade

• 500g boneless chicken breast, cut into 1-inch pieces
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon salt
• 1 teaspoon cumin powder
• ¼ teaspoon turmeric powder
• 2 teaspoons paprika
• 1 teaspoon chili powder
• 1 teaspoon coriander powder
• 1 tablespoon tandoori masala or butter chicken powder mix
• Juice of ½ lemon
• 3 tablespoons plain yogurt
• 1 teaspoon Kashmiri chili powder
• Red food coloring (optional)

For the Masala

• 3 tablespoons vegetable oil
• 2 tablespoons ghee
• 2 cloves
• 2 cardamom pods
• 1 bay leaf
• 1 onion, diced
• 1 teaspoon salt
• 3 tomatoes, pureed

For the Rice

• 2 ½ cups basmati rice, washed and soaked for 30 minutes
• 2 cardamom pods
• 1 cinnamon stick
• 1 bay leaf
• Pinch of dry mint (optional)
• 1 teaspoon oil
• 2 ½ teaspoons salt

For Layering

• 3 potatoes, peeled, cut into 1-inch cubes, and pre-fried
• 5 tablespoons fried onions (optional)

Optional for Serving

• 4 boiled eggs

Step-by-Step Instructions

Marinating the Chicken

1. In a large bowl, combine the chicken with garlic paste, ginger paste, salt, cumin powder, turmeric powder, paprika, chili powder, coriander powder, tandoori masala, lemon juice, yogurt, Kashmiri chili powder, and red food coloring if using.
2. Mix thoroughly until all pieces are evenly coated. Cover and refrigerate for at least 30 minutes, preferably up to 2 hours, to allow the flavors to develop.

Preparing the Masala

1. Heat vegetable oil and ghee in a large heavy-bottomed pot over medium-high heat.
2. Add the cloves, cardamom pods, and bay leaf. Sauté for about 30 seconds until fragrant.
3. Add the diced onions and salt. Cook for 15-20 minutes until the onions turn golden brown.
4. Stir in the pureed tomatoes and cook for 6-10 minutes on medium heat, stirring occasionally, until the oil separates from the mixture.
5. Add the marinated chicken and cook covered on low heat for 15-20 minutes, stirring midway to ensure even cooking.
6. Remove the lid and increase the heat to medium-high. Cook for an additional 2 minutes to slightly thicken the masala.

Cooking the Rice

1. In a large pot, bring water to a boil over medium-high heat.
2. Add the soaked and drained rice along with cardamom pods, cinnamon stick, bay leaf, dry mint (if using), oil, and salt.
3. Return to a boil and cook for 5 minutes until the rice is 70-80% cooked. Drain and set aside.

Layering the Biryani

1. In a large heavy-bottomed pot, spread one-third of the cooked rice as the base layer.
2. Add half of the fried onions and pre-fried potatoes over the rice.
3. Spoon half of the chicken mixture over this layer.
4. Repeat the process with another layer of rice, fried onions, potatoes, and the remaining chicken.
5. Finish with a final layer of rice on top.

Dum Cooking (Slow Steam Cooking)

1. Place the pot on a flat griddle or tawa pan over medium heat.
2. Cover the pot with a tight-fitting lid or seal it with aluminum foil or a damp cloth to trap the steam.
3. Cook for 4-5 minutes on medium heat.
4. Reduce the heat to low and cook for an additional 20 minutes.
5. Turn off the heat and let the biryani rest with the lid on for 10 minutes before serving.

Beginner Tips and Notes

1. Use high-quality basmati rice – Aged basmati rice works best for biryani as it gives long, separate grains that do not turn mushy.
2. Marinate the chicken properly – Allowing enough time for marination enhances the flavors and ensures the chicken remains juicy.
3. Cook the rice partially – The rice should be parboiled and not fully cooked before layering to prevent overcooking during dum cooking.
4. Use a heavy-bottomed pot – This prevents the biryani from burning at the bottom and ensures even heat distribution.
5. Seal the pot well for dum cooking – Trapping the steam inside is essential for achieving the perfect texture and aroma.

Serving Suggestions

• Serve Chicken Tikka Biryani with cooling raita (yogurt mixed with cucumber, mint, and spices) to balance the heat.
• Pair it with a side of fresh salad made with sliced onions, tomatoes, and a squeeze of lemon for added freshness.
• A simple cucumber or mint chutney can enhance the flavors and provide a refreshing contrast.
• For a more traditional experience, serve with boiled eggs and a side of shorba (light curry sauce) for added moisture.
• A glass of sweet or salted lassi complements the dish well and helps cut through the richness of the spices.

Engagement Features

• Customization Options: Try adding a handful of toasted cashews and raisins for a nutty and slightly sweet touch.
• Vegetarian Variation: Substitute the chicken with paneer or mixed vegetables while keeping the same masala and rice preparation.
• Spice Adjustment: Control the spice level by adjusting the chili powder and tandoori masala to suit personal preferences.
• Time-Saving Tip: Prepare the masala a day ahead and refrigerate to cut down on cooking time.
• Storage and Reheating: Store leftover biryani in an airtight container in the refrigerator for up to three days. Reheat in a skillet with a splash of water or in a covered dish in the oven to maintain moisture.

This Chicken Tikka Biryani recipe ensures that you achieve the same rich flavors and fragrant aromas found in restaurant-style biryanis. By following these step-by-step instructions, even beginners can master this dish with ease. Whether prepared for a special occasion or a weekend feast, this biryani is sure to impress and satisfy any craving for authentic Indian cuisine.