This Chicken Tikka Biryani combines the bold, smoky flavors of chicken tikka with the aromatic, layered beauty of biryani. It’s a feast-worthy dish that brings together tender, marinated chicken, fluffy basmati rice, and rich spices—just like your favorite restaurant version, but made right in your kitchen!

Why You’ll Love This Recipe?

Restaurant-Style Flavors at Home – Authentic and vibrant, without the need for takeout.
Perfectly Layered – Each bite has the ideal balance of spiced chicken, fragrant rice, and caramelized onions.
Impressive Yet Doable – Great for special occasions but straightforward enough for family dinners.
Customizable – Adjust the spice level and ingredients to suit your taste.

Ingredients

Here’s what you’ll need for this recipe:

Chicken (boneless or bone-in, as you prefer)
Basmati rice
Yogurt, ginger-garlic paste, and tikka spices for the marinade
Whole spices (bay leaves, cinnamon, cloves, and cardamom)
Fried onions, fresh coriander, and mint for garnish

The full list of ingredients and measurements can be found in the recipe card below.

Directions

Marinate the Chicken: In a bowl, mix yogurt, ginger-garlic paste, tikka masala, red chili powder, turmeric, and lemon juice. Coat the chicken pieces and marinate for at least 2 hours or overnight.
Cook the Rice: Rinse basmati rice and soak it for 30 minutes. Boil water with whole spices and salt, then cook the rice until 70% done. Drain and set aside.
Grill the Chicken: Sear the marinated chicken in a hot skillet or grill it until slightly charred and cooked through. Set aside.
Layer the Biryani: In a heavy-bottomed pot, layer partially cooked rice, grilled chicken, fried onions, coriander, mint, and saffron milk. Repeat layers as needed.
Dum Cooking: Cover tightly and cook on low heat for 20–25 minutes, allowing the flavors to meld.
Serve: Fluff the rice gently with a fork and serve hot, garnished with more fried onions and mint.

Expert Tips and Tricks

Use Long-Grain Basmati Rice: It’s key for that perfect biryani texture.
Marinate Longer: The longer the chicken marinates, the more flavorful and tender it becomes.
Low Heat for Dum: Use a heavy-bottomed pan or place a griddle under the pot to prevent burning.
Fry Your Own Onions: Homemade fried onions add an unbeatable depth of flavor.

Recipe Variations and Possible Substitutions

Protein Alternatives: Swap chicken for lamb, shrimp, or paneer for a vegetarian option.
Spice Levels: Adjust the red chili powder to make it milder or spicier.
Herbal Substitutes: If fresh mint isn’t available, use dried mint or extra cilantro.
Rice Alternatives: Try brown basmati for a healthier twist.

Serving and Pairing Suggestions

Chicken Tikka Biryani pairs beautifully with:

Raita: A cooling yogurt dip with cucumber or mint.
Salad: Thinly sliced onions, cucumbers, and a squeeze of lemon.
Pickles or Chutney: Mango pickle or a tangy mint chutney.
Dessert: Follow it with gulab jamun or kheer for a sweet finish.

Storage and Reheating Tips

Storage: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
Reheating: Steam gently or reheat in a skillet with a splash of water to prevent the rice from drying out.

FAQs

1. Can I use store-bought tikka masala?
Yes! Store-bought tikka masala works great, but feel free to tweak it with extra spices for a more personalized flavor.

2. What’s the secret to fluffy biryani rice?
Rinse the rice thoroughly to remove excess starch, and don’t overcook it during the boiling stage—it should be slightly underdone before layering.

3. Can I make this in an Instant Pot?
Yes, you can use the sauté function for cooking the chicken and the pressure-cook setting for the biryani. Use a pot-in-pot method for layering.

4. How do I get the smoky flavor?
For authentic smokiness, try the dhungar method: place a hot charcoal piece in a bowl, add a few drops of ghee, and cover the biryani pot for a few minutes.

Conclusion

This Chicken Tikka Biryani is a show-stopper that will fill your kitchen with the irresistible aroma of spices and leave your taste buds dancing. It’s perfect for a family dinner, a festive occasion, or when you simply want to treat yourself. Give it a try and let me know how it turns out!

Chicken Tikka Biryani (Restaurant Style)

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Author: Jake
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Dum Cooking, Layering
Cuisine: indian

Print Recipe

Description

Chicken Tikka Biryani combines the smoky, flavorful charm of chicken tikka with the fragrant and aromatic layers of biryani. This restaurant-style dish is a crowd-pleaser perfect for special occasions or a weekend feast.

Instructions

Marinate the Chicken Tikka:

1. - In a bowl, mix yogurt, ginger-garlic paste, spices, lemon juice, and salt. Add chicken pieces, coat well, and marinate for at least 1 hour or overnight.
2. Cook the Chicken Tikka:
  - Heat oil in a grill pan or skillet over medium-high heat. Cook marinated chicken pieces until lightly charred and cooked through, about 5-7 minutes per side. Set aside.
3. Prepare the Rice:
  - Rinse basmati rice under cold water until the water runs clear.
  - In a large pot, bring water to a boil with whole spices and salt. Add the rice and cook until 70% done (grains should still have a bite). Drain and set aside.
4. Fry the Onions:
  - In the same skillet, heat ghee or oil and fry the sliced onions until golden brown and crispy. Remove and set aside.
5. Layer the Biryani:
  - In a heavy-bottomed pot, layer half the rice at the bottom. Add half the cooked chicken tikka, half the fried onions, and a sprinkle of cilantro, mint, and garam masala.
  - Repeat the layers, finishing with rice on top. Drizzle with saffron milk and ghee.
6. Dum Cooking (Steaming):
  - Cover the pot with a tight-fitting lid. Cook on low heat for 20-25 minutes. Alternatively, seal the pot with dough for a traditional dum experience.
7. Serve:
  - Gently fluff the biryani with a fork, ensuring layers remain intact. Serve hot with raita or a side of your choice.

Notes

Adjust spice levels based on your preference.
Add a splash of rose water or kewra water to the final layer for authentic restaurant-style aroma.
You can cook the chicken tikka in an oven or air fryer for a smoky flavor.

Nutrition

Serving Size: 1 plate
Calories: ~600 kcal
Sugar: ~3 g
Sodium: ~900 mg
Fat: ~20 g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 3g
Protein: 30g
Cholesterol: ~70 mg