Chicken Tikka Biryani is a delicious biryani that is cooked and layered with chicken Tikka. It is perfect for any special occasions.
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Chicken Tikka Biryani is a tasty wholemeal perfect for any weekend. It is a delicious chicken biryani that goes well with just raita.
I prepared the chicken and marinated them overnight and then quick whipped up the biryani.
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Ingredients:
Chicken - Use boneless chicken cubes or chicken with bones for the tikka.
Marinade - The tikka marinade has the most common Indian species along with yogurt. It balances the spiciness and gives a perfect blend and taste.
Whole spices - Most important aromatic for biryani, they add in lots of flavors.
Onions, Tomato - We cook them until soft for a perfect biryani.
Fried Onions, Mint, and Cilantro - Use for flavor and sprinkle them while layering the biryani.
Saffron - We sprinkle saffron milk over the biryani for a lovely golden hue.
Ginger garlic paste -Use store-bought or homemade gg paste. It adds to the taste of any biryani.
FAQ's
Can I double this chicken tikka biryani recipe?
Definitely yes, Use a bigger biryani pot and then increase the layers to 4. It comes out perfectly.
How to make Chicken Tikka Biryani
Marinate The Chicken
In a mixing bowl add the spice powders. I am using Red chili Powder, Coriander Powder, Garam Masala, Cumin Powder, Turmeric Powder, Cardamom Powder, and the required Salt. You can also add some Chaat Masala gives a nice flavor to the tikka. I prefer using Kashmiri red chili powder for the bright red color.
Next, add the ginger garlic paste and the thick curd/yogurt along with lemon juice.
Add Dried fenugreek leaves (Kasoori Methi )
Next, add the cleaned chicken cubes. Chop the chicken pieces uniformly so that it is equal to the skew.
Combine everything well. Let the chicken marinate for 30 mins or up to 3 hours. If using bamboo skewers. Dip the skewers in hot water for 15 mins and then use. Now skew the marinated chicken into the skewers.
Air Fryer Method
Preheat the air fryer to 200C / 400 F for 5 mins. Brush or spray oil in the air fryer basket and arrange the skewers. Air Fry at 180 C / 356 F for 18 mins.
Flip once halfway and brush with oil. Airfryer Chicken Tikka is ready.
Stove top Method
- Heat a cast iron pan with oil. Once it's hot add the marinated chicken pieces and cook on a medium-low flame.
- Chicken gets cooked in 12-15 mins. Flip and cook on all sides until it's crisp and cooked.
- Once done switch off the flame. For the Smokey flavor. Arrange the chicken in skewers and show the chicken in the direct flame for a few secs and then set it aside. Chicken Tikka is ready on the stove top
Cook the Rice
Wash 2 cups of basmati rice or seeraga samba rice in water 3 or 4 times or until the water is clear and set aside.
In a pan add water and start cooking. To the water add the whole spices. Add in salt and oil and bring everything to a boil.
Once the water starts boiling add the soaked rice and cook until the rice is 95 % cooked. Switch off the stove and let it rest for 5 mins.
Drain the excess water and then spread the cooked rice on a wide plate and let it cool.
Remove the whole spices and the Rice is ready and fluffy.
Masala for Biryani
In a pan add in oil once it heats up add in fennel seeds and then Bay leaves, Cinnamon sticks, Cloves, and Cardamom. Let it splutter.
Then add in sliced onions and fry till they get golden brown on a low flame it may take some time. Reserve some onions for later use. Next, add ginger garlic paste and fry till the raw smell leaves.
Add Mint and coriander leaves, Saute for a min or till they shrink.
Next, add in the chopped tomatoes and cook till they become soft.
Now add the spice powders. I am using Chilli powder, Garam Masala, Cumin powder, and Salt. Mix well and cook for a min.
If you have some left over marinade from the chicken add that as well.
Now add in the curd/ yogurt.
Combine and cook till the oil separates.
Layer the Biryani
Now switch off and then add half of the chicken tikka.
Meanwhile, in a bowl take the milk and soak it in Saffron for about 30 mins and set aside. Chop in Mint and Coriander leaves and keep them ready as well.
Spread in one half of the cooked rice and then sprinkle in some saffron-soaked milk.
Sprinkle in some chopped mint and coriander leaves. Layer the remaining chicken tikka.
Top it with the remaining rice. Sprinkle in the saffron milk, mint, coriander leaves, and fried onion. Close the biryani pot. I used my Dutch oven.
Switch on the stove to a very low flame and then place an iron dosa pan or a heavy iron pan and then place the biryani pot on top. Cook in the lowest flame for 20 mins and switch off.
Let the pot remain closed for another 30 mins and then open.
Gently fluff the rice. Delicious chicken Tikka biryani is now ready.
Serving Suggestions
Biryani makes a complete meal by itself. Still, you can add more accompaniments per standards. Biryani goes well with Onion Raita, Biryani brinjal curry, Papad, Pickle, or Boiled egg.
You can serve biryani with any one of them. A popular combination is 65 or Grilled chicken and Onion Raita in restaurants.
Tips for the perfect biryani
- Selection of Rice: Always select a good quality long-grained basmati Rice.
- Use fresh chicken pieces. Use boneless chicken for preparing the tikka, if you prefer a restaurant-style biryani.
- Marinate the chicken as mentioned. This helps in cooking the chicken juicy and tender.
- Use fried onions and follow the layers for perfect results.
- You can prep the chicken the previous day and cook the biryani the next day. It helps in saving cooking time.
- I am making the chicken tikka in air fryer. This helps in making the tikka real quick. You can also use an oven or stovetop.
- Instead of chicken tikka, you can also follow the same method for preparing tandoori biryani or Chicken 65 biryani.
- You can also follow the same recipe method and try malai tikka biryani. It is less spicy and tastier. Malai tikka marinade has cream cheese, yogurt ,and cream. It is rich and heavenly.
Similar Recipes
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📖 Recipe
Chicken Tikka Biryani
Standard 1 cup measures 240 ml
Ingredients
To Marinate:
- ½ kg Chicken
- Salt as needed
- 1 tbsp Kashmiri Chilli powder
- 1 tsp Coriander powder
- 1 tsp Garam Masala
- ½ tsp Chaat Masala
- ¼ tsp Turmeric powder
- ¼ tsp Cardamom powder
- 1 tsp Cumin Powder – 1 tsp
- 1 tsp Lemon juice
- 1 tbsp Ginger garlic paste
- ⅓ cup Curd
- ½ tsp Kasoori Methi
- Oil for cooking the chicken
For Cooking Rice
- Water as needed
- 1 tsp Cooking Oil
- 1 Bay Leaf
- 1 Star Anise
- 3 Cloves
- 3 Cardamom
- Salt to taste
- 2 cups Basmati Rice
Saffron Milk
- ¼ cup Milk luke warm
- Saffron a generous pinch
Biryani Masala
- 2 tbsp Oil
- 1 tbsp Ghee
- 1 tsp Fennel seeds
- 1 Bay leaf
- 4 Cardamom
- 1 Star Anise
- 4 Cloves
- 2 inch Cinnamon stick
- 15 Cashewnuts
- 2 Onion medium sized (sliced)
- 1 tbsp Ginger garlic paste
- ½ cup Mint Leaves
- ½ cup Coriander Leaves
- 3 Tomato
- 1 tbsp Chilli powder
- 1 tsp Garam Masala
- ¼ tsp Turmeric powder
- ½ tsp Cumin Powder
- Salt as needed
- ⅓ cup Yogurt / Curd
- 1 tsp Kewra Water
- 2 tsp Lemon Juice
Instructions
MARINATE THE CHICKEN
- In a mixing bowl add the spice powders. I am using Red chili Powder, Coriander Powder, Garam Masala, Cumin Powder, Turmeric Powder, Cardamom Powder, and the required Salt. You can also add some Chaat Masala gives a nice flavor to the tikka. I prefer using Kashmiri red chili powder for the bright red color.
- Next, add the ginger garlic paste and the thick curd/yogurt along with lemon juice.
- Add Dried fenugreek leaves (Kasoori Methi )
- Next, add the cleaned chicken cubes. Chop the chicken pieces uniformly so that it is equal to the skew.
- Combine everything well. Let the chicken marinate for 30 mins or up to 3 hours. If using bamboo skewers. Dip the skewers in hot water for 15 mins and then use. Now skew the marinated chicken into the skewers.
AIR FRYER METHOD
- Preheat the air fryer to 200C / 400 F for 5 mins. Brush or spray oil in the air fryer basket and arrange the skewers. Air Fry at 180 C / 356 F for 18 mins.
- Flip once halfway and brush with oil. Airfryer Chicken Tikka is ready.
STOVE TOP METHOD
- Heat a cast iron pan with oil. Once it's hot add the marinated chicken pieces and cook on a medium-low flame.
- Chicken gets cooked in 12-15 mins. Flip and cook on all sides until it's crisp and cooked.
- Once done switch off the flame. For the Smokey flavor. Arrange the chicken in skewers and show the chicken in the direct flame for a few secs and then set it aside. Chicken Tikka is ready on the stove top
COOK THE RICE
- Wash 2 cups of basmati rice or seeraga samba rice in water 3 or 4 times or until the water is clear and set aside.
- In a pan add water and start cooking. To the water add the whole spices. Add in salt and oil and bring everything to a boil.
- Once the water starts boiling add the soaked rice and cook until the rice is 95 % cooked. Switch off the stove and let it rest for 5 mins.
- Drain the excess water and then spread the cooked rice on a wide plate and let it cool.
- Remove the whole spices and the Rice is ready and fluffy.
MASALA FOR BIRYANI
- In a pan add in oil once it heats up add in fennel seeds and then Bay leaves, Cinnamon sticks, Cloves, and Cardamom. Let it splutter.
- Then add in sliced onions and fry till they get golden brown on a low flame it may take some time. Reserve some onions for later use. Next, add ginger garlic paste and fry till the raw smell leaves.
- Add Mint and coriander leaves, Saute for a min or till they shrink.
- Next, add in the chopped tomatoes and cook till they become soft.
- Now add the spice powders. I am using Chilli powder, Garam Masala, Cumin powder, and Salt. Mix well and cook for a min.
- If you have some left over marinade from the chicken add that as well.
- Now add in the curd/ yogurt.
- Combine and cook till the oil separates.
LAYER THE BIRYANI
- Now switch off and then add half of the chicken tikka.
- Meanwhile, in a bowl take the milk and soak it in Saffron for about 30 mins and set aside. Chop in Mint and Coriander leaves and keep them ready as well.
- Spread in one half of the cooked rice and then sprinkle in some saffron-soaked milk.
- Sprinkle in some chopped mint and coriander leaves. Layer the remaining chicken tikka.
- Top it with the remaining rice. Sprinkle in the saffron milk, mint, coriander leaves, and fried onion. Close the biryani pot. I used my Dutch oven.
- Switch on the stove to a very low flame and then place an iron dosa pan or a heavy iron pan and then place the biryani pot on top. Cook in the lowest flame for 20 mins and switch off.
- Let the pot remain closed for another 30 mins and then open.
- Gently fluff the rice. Delicious chicken Tikka biryani is now ready.
Video
Notes
- Serve hot with Onion Raita
- You can also prepare chicken tikka in oven.
- I used an Electric rice cooker for cooking the rice ,if cooking in pressure cooker ,After closing the cooker. Wait till the steam comes well and then put the whistles and then cook in high flame for 4 mins and then switch off the cooker. Wait till the pressure is released on its own and then open the cooker and fluff the rice.
Nutrition
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.
Note: This post is originally from 2019. Its now updated with new Recipe card, Pictures.
veena says
Oh my bookmark runs into pages. This chicken tikka biryani must be very delicious. Lovely step by step pictorial
Swati says
I love chicken biryani, loved the detailed stepwise pics ..Briyani looks so delectable
CookwithRenu says
I have too saved few recipes in a similar way to share later ??. Chicken Tikka biryani looks yum and loved ur step by step presentation
Pavani says
This is my kids’ favourite dish! I have bookmarked this so I can’t wait to try this for them! Thanks for sharing this delicious recipe!
Kalyani says
dont we all keep bookmarkign for a BM 🙂 this must be a yummy treat for chicken lovers !
Srividhya says
he he same here sharmi. From last April, I have been saving recipes for this mega BM. Finally, unleashing all. 🙂 Great start with this chicken tikka biryani. Super
Gayathri Kumar says
That is a wonderful biryani for sure. I am going to try this for myself as I have got bored of the regular chicken I cook daily.
Preeti says
This biryani recipe is really perfect treat for chicken lover... love the way you cookedup and shared with us.
Harini R says
Wow! It sounds like a very elaborate procedure and I am sure chicken lovers will appreciate it better.
Sowmya :) says
Such an elaborate dish and it totally pays off at the end. Lovely pick to begin the marathon with!! Awaiting your dishes for the rest of the month
Suma Gandlur says
I am sure that chicken lovers would love it. It can be easily converted to a vegetarian dish substituting paneer / tofu.
sushma says
Chicken Tikka biryani looks absolutely delicious. Very Nice
Srivalli says
The biryani looks awesome and has turned out so good Sharmila, very good start!
vaishali sabnani says
Omg ! Saving since one year ! That’s really too much ! I am sure the chicken lovers will be very happy to see this , you made them wait too long Sharmila . ?