Sizzling Restaurant-Style Chicken Tikka Biryani Recipe

Crafting an exquisite chicken tikka biryani takes skill and passion that transforms ordinary ingredients into a culinary masterpiece.

Layers of fragrant basmati rice intermingle with succulent marinated chicken pieces, creating a symphony of flavors.

Spices dance across your palate, whispering tales of traditional indian cooking techniques.

Each grain carries the warmth of carefully blended masalas that hint at generations of family recipes.

Tender chicken chunks nestle between perfectly cooked rice, promising a dining experience that transcends ordinary meals.

Aromatic herbs and carefully balanced spices guarantee a dish that will become your new weekend favorite.

One bite promises to transport you straight to the bustling streets of delhi’s most beloved restaurants.

You’ll want to savor every single morsel of this spectacular dish.

Chicken Tikka Biryani Full of Authentic Spice Layers

• Quick Prep Magic: Transform ordinary chicken into a restaurant-worthy dish with minimal kitchen effort and maximum flavor impact.
• Family Crowd-Pleaser: A universally loved one-pot meal that combines tender chicken tikka with fragrant rice, satisfying everyone from kids to adults.
• Adaptable Cooking Style: Perfect for weeknight dinners or weekend gatherings, this biryani can be easily scaled up or down depending on your guest list.
• Weekend Culinary Adventure: Offers home cooks a chance to recreate authentic restaurant flavors without needing professional chef skills, making exotic cuisine accessible and exciting.

Chicken Tikka Biryani Ingredients

• Chicken Boneless Thighs or Breasts: Juicy and tender meat that absorbs rich marinade flavors, preferably with some fat for better taste.
• Yogurt: Helps tenderize chicken and adds creamy tanginess to the marinade.

• Ginger Paste, Garlic Paste: Provides deep aromatic base with warm and pungent flavors.
• Red Chili Powder: Adds heat and vibrant color to the chicken.
• Garam Masala: Traditional Indian spice blend that gives complex, warming notes.
• Salt: Enhances overall seasoning and balances flavors.
• Kasuri Methi (Dried Fenugreek Leaves): Adds subtle earthy and slightly bitter undertones.

• Basmati Rice: Long-grain fragrant rice that provides light and fluffy texture.
• Whole Spices: Cinnamon Stick, Cardamom Pods, Cloves: Infuse rice with rich, warm aromatics.
• Saffron: Luxurious spice that adds golden color and delicate flavor.
• Milk: Helps dissolve and distribute saffron's color and essence.

Chicken Biryani Restaurant-Style Steps

Step 1: Prepare Flavor-Packed Chicken Marinade

Grab your yogurt in a large mixing bowl and whisk it until smooth.

Add ginger-garlic paste, creating a creamy base that will tenderize the chicken.

• Garam masala
• Turmeric powder
• Red chili powder
• Salt
• Kashmiri red chili powder
• Lemon juice

Step 2: Coat Chicken in Spice Blend

Slice chicken into bite-sized chunks and thoroughly massage the marinade into every piece.

Ensure each chicken morsel is completely covered with the spicy yogurt mixture.

Let the chicken rest and soak up all those incredible flavors for at least 2 hours in the refrigerator, preferably overnight for maximum taste.

Step 3: Prepare Aromatic Basmati Rice

Rinse basmati rice under cool water until the water runs clear.

Soak the rice for 30 minutes to help it cook evenly and become beautifully fluffy.

• Cinnamon stick
• Cardamom pods
• Cloves
• Bay leaf

Add rice and cook until it’s 70% done, maintaining a slight firmness.

Step 4: Sauté Chicken to Perfection

Heat oil in a heavy-bottomed pan.

Gently place marinated chicken pieces and cook until they develop a gorgeous golden-brown exterior and are cooked through.

The chicken should be slightly charred and incredibly juicy.

Step 5: Layer Biryani in Cooking Vessel

In a deep, heavy-bottomed pot, start layering your biryani.

Begin with a base of partially cooked rice, then add a layer of sautéed chicken.

• Chopped mint
• Chopped cilantro
• Fried onions

Repeat the layering process, ending with a final rice layer.

Step 6: Steam and Infuse Flavors

Cover the pot tightly with a lid, sealing in all the aromatic goodness.

Cook on low heat for 20-25 minutes, allowing the rice to fully cook and the flavors to meld together.

This process, known as dum cooking, creates a magical blend of spices and textures.

Step 7: Serve and Enjoy

Gently fluff the biryani with a fork, mixing the layers without breaking the rice.

Serve hot, garnished with additional fresh herbs and a side of cooling raita.

Biryani Cooking Tips for Restaurant-Style Chicken Tikka

• Add yogurt, ginger-garlic paste, and spices at least 4-6 hours before cooking to allow deeper penetration of flavors into chicken.
• Parboil basmati rice until 70% cooked, ensuring each grain remains separate and fluffy during final layering and cooking.
• Create alternating layers of partially cooked rice and marinated chicken for even distribution of spices and moisture.
• Use low-medium flame when assembling biryani to prevent burning and allow gentle steaming of rice and chicken.
• Sprinkle fresh mint, coriander leaves, and fried onions just before serving to enhance aroma and add vibrant color to the dish.

Chicken Biryani Stored Properly

• Store leftover chicken tikka biryani in an airtight container within 2 hours of cooking, keeping it fresh for 3-4 days in the refrigerator.
• Sprinkle a few drops of water over the biryani before microwaving to prevent dryness, heat in 30-second intervals, stirring gently between each interval.
• Reheat the biryani in a covered pan on low heat, adding a splash of water to maintain moisture and prevent sticking, stirring occasionally to distribute heat evenly.
• Freeze unused portions in sealed freezer-safe containers for up to 1 month, thawing overnight in the refrigerator before reheating.

What Matches Well With Chicken Biryani

• Elevate Spice Experience: Pair this aromatic Chicken Tikka Biryani with a crisp, light Indian lager like Kingfisher that cuts through the rich, complex spices and refreshes your palate.
• Soothe Heat Balance: Serve alongside a cooling cucumber raita to neutralize the biryani's intense flavors and provide a creamy, tangy counterpoint that enhances each bite.
• Complement Aromatic Notes: Match with a glass of chilled mango lassi, whose sweet smoothness perfectly offsets the savory, spiced rice and tender chicken tikka.
• Enhance Texture Contrast: Add some crispy papadum on the side to bring a delightful crunch that complements the soft, layered textures of the biryani.

Chicken Tikka Biryani Recipe Styles

• Vegetarian Protein Swap: Replace chicken with firm tofu or paneer, marinating in the same spice blend for a plant-based alternative that maintains the rich flavors.
• Gluten-Free Adaptation: Use gluten-free rice like basmati and ensure all spice blends and ingredients are certified gluten-free to accommodate sensitive diets.
• Low-Carb Version: Substitute rice with cauliflower rice, keeping the aromatic spices and chicken tikka while reducing overall carbohydrate content for keto followers.
• Dairy-Free Option: Replace yogurt in marinade with coconut milk or almond-based yogurt alternative, ensuring the same creamy texture and tangy flavor profile.

FAQs

• What is chicken tikka biryani?

A flavorful Indian rice dish combining marinated, grilled chicken pieces with fragrant basmati rice, layered and cooked together with aromatic spices.

• Is this recipe spicy?

The recipe has moderate spice levels that can be adjusted by reducing red chili powder or green chilies according to personal heat preference.

• Can I use boneless or bone-in chicken?

Both boneless and bone-in chicken work well for this recipe. Boneless chicken tikka pieces cook faster and are easier to eat, while bone-in chicken can provide more flavor.

• Do I need any special equipment to make this biryani?

A heavy-bottomed pot or traditional clay pot works best, but a regular deep cooking pot with a tight-fitting lid can also be used for making chicken tikka biryani.

Chicken Tikka Biryani (Restaurant Style) Recipe

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4.5 from 8 reviews

• Total Time: 1 hour 10 minutes
• Yield: 4 1x

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Description

Savor classic Indian chicken tikka biryani where aromatic spices dance through layers of perfectly seasoned rice and tender marinated chicken. Fragrant basmati and succulent meat invite diners to explore rich Mughlai culinary tradition with every delicious forkful.

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Ingredients

Scale 1x2x3x

Protein Ingredients:

• 500 grams (1 pound) boneless chicken pieces (thighs or breast)
• 1/2 cup yogurt

Spices and Seasonings:

• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 tablespoon lemon juice
• 2 tablespoons vegetable oil
• Salt to taste

Rice and Aromatics:

• 2 cups basmati rice
• 4 cups water
• 23 cloves
• 23 cardamom pods
• 1 bay leaf
• 1 small cinnamon stick
• 1 teaspoon salt

Biryani Layering Ingredients:

• 2 large onions, thinly sliced
• 2 tablespoons ghee or oil
• 1 teaspoon saffron strands soaked in 2 tablespoons warm milk
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 1 teaspoon garam masala

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Instructions

1. In a large mixing bowl, combine yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, and salt to create a vibrant marinade for the chicken pieces.
2. Thoroughly coat the chicken in the marinade, ensuring each piece is evenly covered, then refrigerate for at least 2 hours to allow the flavors to deeply penetrate the meat.
3. Prepare basmati rice by rinsing thoroughly until water runs clear, then soak the grains to achieve perfect texture and prevent clumping during cooking.
4. Heat oil in a deep pan and gently sauté whole spices like cardamom, cinnamon, and bay leaves to release their aromatic essence.
5. Add the soaked rice to the spiced oil, stirring carefully to coat each grain with the fragrant spice blend, then par-cook the rice until it’s about 70% done.
6. In a separate skillet, grill the marinated chicken tikka pieces until they develop a beautiful golden-brown exterior and are cooked through, creating a slightly charred, smoky flavor.
7. Layer the partially cooked rice and grilled chicken in a heavy-bottomed pot, alternating between rice and meat layers to distribute flavors evenly.
8. Sprinkle saffron-infused milk, fresh mint, and cilantro between the layers to add depth and brightness to the biryani.
9. Cover the pot tightly and slow-cook on low heat using the dum method, allowing the rice and chicken to steam together and meld their flavors.
10. Once done, gently fluff the biryani with a fork, ensuring the layers remain intact, and serve hot with cooling raita or a tangy pickle.

Notes

• Choose tender, boneless chicken thighs for maximum flavor and juiciness.
• Add yogurt with high fat content to help tenderize and create rich, creamy marinade.
• Use fresh ginger-garlic paste instead of store-bought for more vibrant, authentic taste.
• Letting chicken marinate overnight intensifies the spice penetration and develops deeper flavors.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Indian

Nutrition

• Serving Size: 4
• Calories: 600
• Sugar: 5g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 7g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 70g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 80mg