Tender Chicken Tikka Biryani Recipe

About this recipe

Tender Chicken Tikka Biryani is a culinary delight that combines fragrant basmati rice with perfectly marinated chicken and aromatic spices. This Indian dinner recipe is a harmonious blend of flavors and textures, offering a rich and satisfying meal that's ideal for any occasion. The marinated chicken is cooked to perfection, infusing the dish with bold and savory notes, while the partially cooked rice absorbs the essence of the spices during the final steaming process. With each bite, you'll enjoy the depth of flavor from the garam masala, the freshness of mint and coriander, and the subtle heat of green chilies. Packed with protein and wholesome ingredients, this biryani not only satisfies your taste buds but also provides essential nutrients. Serve it hot with a side of cooling raita or crisp salad for a complete and memorable dining experience.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 1 kg Basmati Rice
• 100 g Milky Mist Greek Yogurt Cup
• 1 pack (100 g) Everest - Ginger Garlic Paste
• - Red Chilli Powder
• 20 g Turmeric Powder
• 100 g Catch Super Garam Masala
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 1 Bunch Mint Leaves (Pudina)
• medium Chilli Green Long
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• 50 Grms Dhaniya Handmade Spices 50 Grms
• 850 g Sundrop Heart+ Blended Cooking Oil
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Wash the chicken thighs and pat them dry, then cut into bite-sized pieces.
2. 2. In a bowl, mix yogurt, ginger garlic paste, red chili powder, turmeric, garam masala, and salt to create the marinade.
3. 3. Add the chicken pieces to the marinade and coat them evenly. Let it rest for 20 minutes.
4. 4. Wash and soak the basmati rice in water for 15 minutes, then drain it.
5. 5. Heat oil in a pan and sauté sliced onions until golden brown. Set aside half of the onions for garnishing.
6. 6. Add whole spices (bay leaves, cinnamon, cardamom) to the remaining onions in the pan and sauté until aromatic.
7. 7. Add chopped tomatoes, cook until softened, and then add marinated chicken. Stir and cook until the chicken is tender.
8. 8. Boil the soaked rice in salted water until it’s 70% cooked, then drain it completely.
9. 9. Layer the chicken tikka mixture in a heavy-bottomed pot, then top with the partially cooked rice.
10. 10. Sprinkle chopped coriander, mint leaves, and green chilies between the layers for added aroma and flavor.
11. 11. Cover the pot with a lid and cook on low heat for 15 minutes, allowing the steam to finish cooking the rice and meld the flavors.
12. 12. Once done, fluff the rice gently and garnish with the reserved fried onions.
13. 13. Serve hot with raita or a refreshing salad on the side.