Chicken Tikka Biryani (Restaurant Style)

Chicken Tikka Biryani (Restaurant Style) – This is a recipe for the most mouthwatering, and delicious Biryani recipe with fluffy Rice, delicious masala and Juicy Chicken pieces. An easy Chicken Biryani recipe made quicker by using Chicken Breast pieces.

Ingredients

Meat

• • 500 g Chicken breast

Produce

• • 2 Bay leaf
• • 1 tsp Chilli, Powder
• • 1 tsp Coriander, Powder
• • 1 tsp Kashmiri chilli, Powder
• • 1 Pinch Mint, Dry
• • 1 Onion
• • 5 tbsp Onions, Fried
• • 3 Potatoes
• • 3 Tomatoes

Refrigerated

• • 4 Eggs

Condiments

• • 1 tsp Garlic paste
• • 1 tsp Ginger paste
• • 1/2 Lemon (juice only)

Pasta & Grains

• • 2 1/2 cups Rice

Baking & Spices

• • 1 Cardamom
• • 2 Cardamom pods
• • 1 Cinnamon stick
• • 1 Cloves
• • 1 Food colouring, Red
• • 2 tsp Paprika
• • 2 tsp Salt
• • 2 1/2 Salt
• • 1 tbsp Tandoori masala
• • 1/4 tsp Turmeric, Powder

Oils & Vinegars

• • 3 tbsp Oil
• • 1 Oil

Nuts & Seeds

• • 1 tsp Cumin, Powder

Dairy

• • 2 tbsp Ghee
• • 3 tbsp Yoghurt, Plain

Instructions

Chicken Marinade

1. In a large bowl, combine the chicken with all ingredients listed under the marinade section. Ensure the chicken is well coated, then set aside to marinate.

Masala

1. In a large, heavy-bottomed pot, heat oil and ghee over high heat. Add cloves, cardamom, and bay leaf, sautéing for about 30 seconds until fragrant.
2. Add onions and salt, and sauté until the onions turn golden brown, which should take around 15-20 minutes.
3. Add tomatoes and cook on medium heat for 6-10 minutes, until the oil separates along the edges.
4. Add the marinated chicken to the pot, cover, and cook on low heat for 15-20 minutes, stirring halfway through.
5. Remove the lid, increase the heat to medium-high, and cook for an additional 2 minutes.

Rice

1. In a separate pot, bring water to a boil over medium-high heat. Add the rice and any remaining ingredients listed under the rice section.
2. Return to a boil and cook for 5 minutes. Drain the rice and set aside.

Layering and Final Cooking

1. In a large pot, layer one-third of the cooked rice, followed by a layer of fried onions, potatoes, and half of the cooked chicken.
2. Repeat with another layer of rice, fried onions, potatoes, and the remaining chicken. Top with a final layer of rice.
3. Place the pot on a flat pan (tawa) set over medium heat. Cover the pot with a layer of foil or a towel to seal in the biryani, then secure the pot lid.
4. Cook for 4-5 minutes on medium heat, then reduce the heat to low and cook for another 20 minutes.
5. Turn off the heat and let the biryani rest with the lid on for 10 minutes before serving.

Enjoy your delicious biryani!