If there is a single dish that can transport you straight to a bustling Indian kitchen, it’s Chicken Tikka Biryani. Fragrant basmati rice, succulent marinated chicken, and a medley of warming spices come together in this classic recipe that’s beloved around the world. Every bite is a celebration of aromatic flavors and contrasting textures, making it an absolute favorite for festive gatherings or family dinners. Whether you’ve savored it a hundred times or are making it for the first time, Chicken Tikka Biryani is the kind of meal that always delivers delight!
Ingredients You’ll Need
This recipe is all about building irresistible flavor with surprisingly simple ingredients. Each element brings color, aroma, and richness, so don’t skip any part — they all have a purpose in creating that unmistakable biryani magic.
- Boneless, skinless chicken thighs (1 1/2 pounds): Juicy, tender chicken absorbs all the spices and yogurt marinade perfectly.
- Plain yogurt (1 cup): Acts as a tenderizer and helps the marinade coat the chicken thoroughly.
- Lemon juice (2 tablespoons): Adds a zesty brightness that balances the warm spices beautifully.
- Ginger-garlic paste (2 tablespoons): This powerhouse pair provides a deep, unmistakable aroma.
- Garam masala (2 teaspoons): The essence of Indian spice blends, adding earthy warmth.
- Turmeric (1 teaspoon): Lends gorgeous color and an earthy, slightly bitter nuance.
- Paprika (1 teaspoon): Delivers mild heat and a sweet-smoky undertone.
- Chili powder (1 teaspoon): Kick up the heat to your liking — adjust for a milder or bolder flavor.
- Salt to taste: Enhances every savory note; don’t forget to taste as you go.
- Basmati rice (2 cups): The long grains stay perfectly fluffy and aromatic when cooked.
- Large onion, thinly sliced (1): Caramelized onions add sweetness and depth.
- Ghee or oil (2 tablespoons): Ghee brings a nutty richness, but oil works well too.
- Cinnamon stick (1): Infuses warming spice from the very first sauté.
- Green cardamom pods (4): Tiny but mighty, they add a signature floral note.
- Whole cloves (4): Pungent and bold, they accentuate the aromatic experience.
- Bay leaf (1): Brings a gentle, herbal flavor to the dish.
- Cumin seeds (1/2 teaspoon): Their nutty sharpness is released as soon as they hit hot fat.
- Water or chicken broth (2 1/2 cups): Broth gives added depth, but water works for a lighter touch.
- Chopped cilantro (1/2 cup): Fresh, vibrant flavor that lifts the whole biryani.
- Chopped mint (1/2 cup): Cooling and aromatic, mint is essential for authentic biryani.
- Saffron soaked in warm milk (a pinch, optional): For that classic, golden biryani finish and irresistible aroma.
How to Make Chicken Tikka Biryani
Step 1: Marinate the Chicken
Combine yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, paprika, chili powder, and salt in a large bowl. Toss the chicken chunks in this mixture to coat them well, cover, and let them marinate for at least an hour. If you have the time, let it rest overnight in the refrigerator — that’s when the magic really happens, as the chicken soaks up every last bit of flavor.
Step 2: Prep the Rice
While the chicken marinates, rinse the basmati rice under cool running water until the water is clear. This simple step removes excess starch and is the secret to gorgeous, fluffy biryani rice. Soak the rinsed rice in water for about 30 minutes, giving it just the right texture for layering later.
Step 3: Cook the Chicken
Heat one tablespoon of ghee or oil in a deep skillet or heavy-bottomed pot. Add the marinated chicken and cook over medium heat for 10 to 12 minutes, turning now and then until the chicken is cooked through and gets a bit of a char. Don’t rush this — that smokiness is pure Chicken Tikka Biryani goodness. Once cooked, remove the chicken and set it aside for the grand finale.
Step 4: Build the Flavor Base
In the same pot (don’t clean it — those brown bits are flavor gold!), add the remaining ghee or oil. Toss in the cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Let them crackle and release their aroma, then add the sliced onions. Stir frequently and cook until they are soft and deeply golden; this caramelization brings an underlying sweetness to balance all the spice.
Step 5: Cook the Rice
Drain the soaked rice well and add it to the pot, gently stirring so it picks up the spices and onion. Pour in the water or broth and sprinkle in a bit of salt. Bring to a gentle boil, then reduce the heat, cover the pot, and let the rice simmer undisturbed for 10 minutes. The grains will begin to swell and turn fragrant — a delicious promise of what’s to come.
Step 6: Layer and Steam
Gently layer the cooked chicken over the rice, scattering chopped mint and cilantro on top. If you’re feeling fancy, drizzle the saffron-infused milk over everything for a truly classic Chicken Tikka Biryani finish. Cover tightly and let the pot steam over low heat for another 10 minutes to allow all those flavors to meld. When finished, let the biryani rest with the lid on for 5 minutes before fluffing lightly with a fork.
How to Serve Chicken Tikka Biryani
Garnishes
Garnishing brings the final touches of freshness and color. Sprinkle extra mint and cilantro over your Chicken Tikka Biryani, and add a wedge or two of lemon for brightness. For true restaurant flair, you can also scatter a few fried onions or slivered almonds on top.
Side Dishes
Traditionally, Chicken Tikka Biryani pairs beautifully with cooling cucumber raita, tangy pickled onions, or even a simple green salad. A little plain yogurt on the side can transform each spicy bite into something soothing and balanced.
Creative Ways to Present
If you’re entertaining, spoon the biryani into a large serving platter and top with all your favorite garnishes. Serve individual portions in small clay pots or small bowls, or even pack it into a lunchbox for an enviable meal on the go. Don’t be afraid to get creative — Chicken Tikka Biryani can shine any way you serve it.
Make Ahead and Storage
Storing Leftovers
Let leftover Chicken Tikka Biryani cool completely, then transfer it into airtight containers. It will keep happily in the refrigerator for up to three days, and is often even more flavorful the next day as the spices have more time to mingle.
Freezing
If you need to save some for a future meal, place fully cooled biryani in freezer-safe containers or bags. Store for up to two months, and don’t forget to label with the date — future you will be grateful for a ready-made feast!
Reheating
To reheat, sprinkle a few spoonfuls of water over the biryani and microwave loosely covered, or steam gently on the stovetop. This trick helps keep the rice moist and stops it from drying out, so it tastes just as wonderful as freshly made.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well although thighs tend to stay juicier. Just be careful not to overcook the breast as it can dry out more easily during the cooking process.
What does saffron add to the biryani? Is it essential?
Saffron infuses a luxurious aroma, golden color, and a subtle, exotic flavor to Chicken Tikka Biryani. While optional, it’s highly recommended for a truly authentic finish, but don’t let lack of saffron stop you — the dish is still fantastic without it.
Can I make Chicken Tikka Biryani in advance for a party?
Definitely! In fact, making it ahead deepens the flavors. Just reheat gently before serving and fluff the rice well to restore its texture. Guests will swoon over your foresight.
What type Main Course
Always reach for long-grain basmati rice, as its aroma and fluffy texture are the signature of any good biryani. Avoid sticky or short-grain rice, as they don’t give that classic biryani feel.
Is Chicken Tikka Biryani spicy?
It’s warmly spiced, but not necessarily fiery hot. You can adjust the chili powder to suit your taste, so feel free to go mild or add more heat depending on your spice-loving audience.
Final Thoughts
There’s a reason Chicken Tikka Biryani has captured the hearts (and appetites) of so many around the globe — it’s a joyful, flavor-packed experience from the very first bite. If you’ve never tried making it at home, now’s the perfect time to dive in and treat yourself and your loved ones. Give this recipe a try, and you might just find yourself craving Chicken Tikka Biryani a little more often!
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Chicken Tikka Biryani Recipe
- Prep Time: 30 minutes (plus marinating)
- Cook Time: 30 minutes
- Total Time: 1 hour (plus marinating)
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Non-Vegetarian
Description
A delicious and aromatic Chicken Tikka Biryani recipe that combines tender marinated chicken with flavorful spiced rice, creating a satisfying and fragrant dish that is perfect for any occasion.
Ingredients
For the Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs, cut into chunks
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons ginger-garlic paste
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon chili powder
- Salt to taste
For the Rice:
- 2 cups basmati rice
- 1 large onion, thinly sliced
- 2 tablespoons ghee or oil
- 1 cinnamon stick
- 4 green cardamom pods
- 4 whole cloves
- 1 bay leaf
- 1/2 teaspoon cumin seeds
- 2 1/2 cups water or chicken broth
- 1/2 cup chopped cilantro
- 1/2 cup chopped mint
- A pinch of saffron soaked in 2 tablespoons warm milk (optional)
Instructions
- Marinate the Chicken: In a large bowl, mix yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, paprika, chili powder, and salt. Add chicken and toss to coat. Marinate for at least 1 hour.
- Prepare the Rice: Rinse and soak basmati rice. Cook marinated chicken, then set aside. In the same pot, sauté spices and onions. Add rice, water or broth, and salt. Simmer for 10 minutes.
- Layer and Steam: Place cooked chicken over the rice, add mint and cilantro. Drizzle with saffron milk if using. Cover and steam for 10 minutes.
- Rest and Serve: Let the biryani rest for 5 minutes, then fluff gently and serve hot.
Notes
- For extra flavor, char the marinated chicken on a grill or under a broiler before layering it in the biryani.
- Serve with raita, lemon wedges, or a side salad for a complete meal.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 470
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
