Chicken Tikka Briyani Recipe 🤤

Ingredients

• 2 tablespoons Lemon Juice (freshly squeezed from about 2 lemons)
• 1 teaspoon Ginger Garlic Paste (store‑bought or homemade)
• 1 teaspoon Salt (or to taste)
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Kashmiri Red Chili Powder (mild, gives color)
• 0.5 teaspoon Hot Red Chili Powder
• 0.5 teaspoon Coriander Powder
• 0.25 teaspoon Cumin Powder
• 0.25 teaspoon Black Pepper Powder
• pinch Food Color (red, optional for visual appeal)
• 0.25 teaspoon Chaat Masala Powder
• 0.5 teaspoon Kasuri Methi (dried fenugreek leaves, crushed)
• 2 teaspoons Spicy Masala Mix (any hot masala blend you prefer)
• 4 tablespoons Plain Yogurt (whisked until smooth)
• 1.5 kilograms Chicken (bone‑in pieces or boneless, cut into bite‑size pieces)
• 2 tablespoons Vegetable Oil (for initial frying)
• 4 tablespoons Vegetable Oil (additional oil for masala sauté)
• 1 teaspoon Garam Masala (regular Indian garam masala)
• 3 Onion (medium, thinly sliced)
• 2 tablespoons Tomato Puree (store‑bought or blended fresh tomatoes)
• 1 teaspoon Biryani Masala
• 1 teaspoon Coriander Powder (additional for masala base)
• 0.5 teaspoon Red Chili Powder
• 0.5 teaspoon Kashmiri Red Chili Powder
• 0.25 teaspoon Garam Masala Powder
• 0.25 teaspoon Turmeric Powder
• pinch Kasuri Methi (optional, for aroma)
• 1 Boiled Potato (optional, cubed)
• 2 Green Chili (slit lengthwise)
• 2 tablespoons Fresh Cilantro (chopped)
• 1 tablespoon Fresh Mint Leaves (chopped)
• 1 kilogram Basmati Rice (rinsed and soaked 30 min)
• 2 Eggs (hard‑boiled, sliced for garnish)
• a pinch Saffron Threads (soaked in 2 tbsp warm water)
• 1 tablespoon Desi Ghee (for final topping)
• 2 tablespoons Additional Chicken Pieces (for garnish on top of rice)

Instructions

1. Prepare the Marinade

   In a mixing bowl combine lemon juice, ginger‑garlic paste, salt, turmeric, Kashmiri red chili, hot red chili, coriander, cumin, black pepper, food color, chaat masala, kasuri methi, spicy masala mix, and whisked yogurt. Mix well until a smooth paste forms.

   Time: PT10M

2. Marinate the Chicken

   Add the chicken pieces to the bowl, coat them thoroughly with the marinade, and let rest for 30 minutes at room temperature or up to 2 hours in the refrigerator.

   Time: PT30M

3. Initial Cooking of Chicken

   Heat 2 tbsp oil in the skillet over medium‑high heat. Add the marinated chicken and sauté until the pieces turn lightly golden and the raw color disappears, about 8‑10 minutes.

   Time: PT10M

   Temperature: Medium‑High

4. Build the Masala Base

   Add another 4 tbsp oil to the pan. Stir‑in regular garam masala, sliced onions and sauté until they soften and turn translucent (≈5 minutes). Then add tomato puree, a teaspoon of ginger‑garlic paste, biryani masala, extra spicy masala, coriander powder, red chili powder, Kashmiri red chili powder, garam masala powder, turmeric, and a pinch of kasuri methi. Cook for another 4‑5 minutes until oil separates.

   Time: PT10M

   Temperature: Medium

5. Combine Chicken with Masala

   Stir 3‑4 tbsp whisked yogurt into the masala, then return the partially cooked chicken (and any juices) to the pan. Add slit green chilies, chopped cilantro, and mint. Cover and cook on medium heat for 2‑3 minutes until the chicken is fully cooked through.

   Time: PT5M

   Temperature: Medium

6. Cook the Basmati Rice

   Rinse the basmati rice until water runs clear, soak for 30 minutes, then drain. In a separate saucepan bring 2 L water to boil, add a pinch of salt and a few drops of oil, then add the rice. Cook until 70 % done (about 8‑10 minutes), drain and set aside.

   Time: PT20M

   Temperature: Boiling

7. Layer the Biryani

   In the skillet (or a deep, heavy‑bottom pot) spread the chicken‑masala mixture as the bottom layer. Evenly spread the partially cooked rice over it. Dot the surface with saffron‑water, place sliced boiled eggs, sprinkle the garnish chicken pieces, drizzle desi ghee, and finish with a handful of fresh cilantro.

   Time: PT5M

8. Dum (Steam) Cooking

   Cover the pot tightly with a lid (you can seal with dough or foil). Reduce heat to low and let the biryani steam for 5‑6 minutes.

   Time: PT6M

   Temperature: Low

9. Rest and Serve

   Turn off the heat and let the biryani rest, covered, for 5 minutes. Gently fluff before serving hot.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

55 g

Fat

15 g

Fiber

2 g