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
Scale
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
