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.

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.

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

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.

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.

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.