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Chicken Tikka Biriyani

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Chicken Tikka Biriyani

  • Non-Veg
  • Medium



Delicious, Spicy and Aromatic Chicken Tikka or Tandoori Chicken Biryani Recipe. A must try Biryani recipe for all the food lovers.


For the chicken Tikka

  • Chicken (boneless or with bones)1 kg
  • Vinegar 4 tbsp
  • Red chilli powder (lal mirch)1 tbsp
  • All spice powder (garam masala) 1 tsp
  • Yogurt 150 gm or 1 cup (beaten)
  • Tandoori masala 2 tbsp
  • Ginger garlic paste 1 tbsp
  • Black pepper powder 1 tsp
  • Orange food colour 1/4 tsp
  • Salt 1.5 tsp or to taste
  • Oil 6-7 tbsp

For the Rice :

  • Basmati Rice 750 gm
  • Whole spice 1 tbsp (cinnamon,cardamom,black pepper)
  • Salt to taste
  • Orange/Yellow Food color 1/4 tsp

For the Masala:

  • Red chilli powder 1 tsp
  • Turmeric powder 1/2 tsp
  • Coriander powder 1 tbsp
  • Salt to taste
  • Onions 2 (thinly sliced)
  • Tomatoes 4 (finely chopped)

For smoky flavour

  • Coal 2-3 pieces
  • Bread/Roti 1
  • Oil/ghee 2 tbsp
  • Melted ghee 1/4 cup (for assembling biryani)


For Chicken Tikka :

  1. Marinate chicken with vinegar and salt for 30 minutes
  2. In the Chicken add Yogurt , red chilli powder, all spice powder, ginger garlic paste, black pepper powder, tandoori masala powder and orange food colour marinate in the refrigerator for 2-3 hours.
  3. Remove chicken from the refrigerator 30 minutes before cooking.

Cooking Chicken Tikka on Stovetop:

  1. Heat oil in a pan , add marinated chicken mixture, fry for 6-7 minutes on medium heat.
  2. Cover and cook chicken for 15-20 minutes on low heat until it is half cooked.
  3. Place a burning coal in the center of the pan on aluminium foil or bread.
  4. Drizzle 2 tbsp oil on the coal, immediately cover tightly and let it sit for 5 minutes.
  5. Remove the bread and coal from chicken tikka mixture.

Roasting Chicken Tikka in an oven:

  1. If roasting, preheat the oven to 200 degrees C .
  2. Place the chicken on a rack in a roasting pan, brush with oil/butter, and cook, turning once, 25 to 30 minutes until the juices run clear.

For the Masala :

  1. Heat oil in a pan and fry onions till they become golden brown.
  2. Add finely chopped tomatoes and fry for 4-5 minutes.
  3. Add red chilli powder, turmeric powder, coriander powder, salt to taste and fry well for 4-5 minutes.
  4. Turn off the heat and keep aside.

For the Rice :

  1. Wash Rice and Let it soak for 15 minutes.
  2. While your rice is soaking, put water, double the volume of dry rice(for 1 cup rice 2 cups water) into a large pot and bring it to a boil.
  3. Add 1 tbsp whole spices(Garam Masala) and salt to taste in the water.
  4. Drain water completely from the soaked.
  5. Add the drained rice to boiling water.
  6. Bring the water back up to a boil, then reduce heat to a low simmer and cover.
  7. Allow to cook exactly 6 to 7 minutes or until partially cooked.
  8. Check the rice if it is half done turn off the heat and immediately strain water from the rice.
  9. The rice is now partially done.

For the Biryani :

  1. Layer half the Rice in a Thick bottomed pan add a layer of Masala mixture and Chicken Tikka.
  2. Spread the remaining rice on the top layer.
  3. Top with orange/yellow food Color, 1/2 cup water and 1/4 cup melted ghee.
  4. Cover with a tight lid and put a Tawa (griddle) underneath the pan on gas stove.
  5. Cook on hight heat for 10 mins and on low heat for 15 minutes.
  6. Turn off the heat, mix well.
  7. Serve hot with Boondi Raita/Kachumber.
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