Chicken Tikka Biryani With Spiced Yogurt Recipe

About this recipe

Transport yourself to the vibrant flavors of India with our Chicken Tikka Biryani paired with a creamy spiced yogurt topping. This dish combines succulent, marinated chicken tikka with the aromatic allure of basmati rice cooked to perfection with whole spices like cinnamon, cardamom, and cloves. The addition of spiced yogurt adds a refreshing and tangy note, balancing the bold flavors of the biryani. Packed with 42g of high-quality protein, this meal is perfect for fueling an active lifestyle or enjoying on a cozy family dinner night. Its medium spice level makes it suitable for all ages, while the fragrant coriander garnish elevates the dish to a restaurant-quality experience. Ready in just 60 minutes, this biryani is a crowd-pleaser that you'll want to make again and again.

Ingredients

• - Jalpur Green Cardamoms Whole
• 200 G Authentic Greek Yogurt
• - Schwartz Whole Cloves
• - Schwartz Bay Leaves
• 1 Kg Laila Basmati Rice
• 100 G Jumbo Garlic 100g
• 1 Ltr Ktc Sunflower Oil
• 1 Bunch Coriander - Bunch
• 100G Heera Black Pepper Powder 100g
• - Indian Spice Company Cinnamon
• - Jalpur Curry Powder
• 100G Fresh Green Chillies - 100G
• 400G Greenfield Himalayan Salt Fine 400G
• 250 Ml Trs Lemon Juice 250Ml
• 1 Onion Large 1 Each
• 4X150G Boneless Chicken Thighs 4X150G (Skin On)
• 65G Natoora Root Ginger

Instructions

1. 1. Rinse the 200 g basmati rice under cold water until the water runs clear and soak for 20 minutes.
2. 2. Cut the 400 g chicken thighs into bite-sized pieces and marinate with 100 g of the Greek yogurt, 1 tablespoon curry powder, 15 ml lemon juice, and half the salt for 15 minutes.
3. 3. Heat the oil in a large pan, add a small piece of cinnamon, 4 cardamom pods, 2 bay leaves, and 4 cloves, and sauté until aromatic.
4. 4. Add the finely sliced onion to the pan and cook until golden brown, stirring occasionally.
5. 5. Stir in 4 minced garlic cloves, the grated ginger, and the chopped green chilies, cooking for another minute.
6. 6. Add the marinated chicken to the pan and cook on medium heat for 8-10 minutes until the chicken is fully cooked through and slightly charred.
7. 7. Drain the soaked rice and add to the pan, mixing gently with the chicken and spices.
8. 8. Pour 400 ml of water into the pan, bring to a boil, then cover and simmer on low heat for 15 minutes until the rice is cooked.
9. 9. Garnish the biryani with freshly chopped coriander leaves and fluff the rice gently before serving.
10. 10. In a small bowl, mix the remaining 100 g Greek yogurt with a pinch of curry powder, the black pepper, and the remaining salt for the spiced yogurt topping.
11. 11. Serve the chicken tikka biryani warm with the spiced yogurt on the side for a creamy and tangy complement.

How to make Chicken Tikka Biryani With Spiced Yogurt

1. Soak rice and marinate chicken. Rinse the basmati rice until the water runs clear and soak it for 20 minutes. Cut the chicken thighs into bite-sized pieces and marinate with Greek yogurt, curry spice blend, lemon juice and salt for 15 minutes.
2. Build the masala. Sauté the cinnamon, cardamom, bay leaves and cloves in vegetable oil until aromatic. Add the sliced onions and cook until golden brown, then stir in the garlic, ginger and green chillies for another minute.
3. Cook the chicken. Add the marinated chicken to the pan and cook on medium heat until the chicken is fully cooked through and slightly charred.
4. Simmer the rice. Drain the rice and mix it gently with the chicken and spices. Pour in 400 ml of water, bring to the boil, then cover and simmer on low heat for 15 minutes until the rice is cooked.
5. Make the yogurt and serve. Fluff the biryani gently and garnish with chopped coriander. Mix Greek yogurt with a pinch of curry spice blend, black pepper and salt, and serve it on the side of the warm biryani.

Frequently asked questions

How long does Chicken Tikka Biryani with Spiced Yogurt take?

About 60 minutes: 20 minutes of prep, including soaking the rice and marinating the chicken, and 40 minutes of cooking.

Is Chicken Tikka Biryani with Spiced Yogurt vegetarian?

No, it contains chicken thighs, so it is not vegetarian. The rice cooks in the same pan with whole spices, golden onions, ginger, garlic and green chillies.

How do I keep biryani rice long and separate?

Rinse the basmati until the water runs clear and soak it for 20 minutes. Once the water is in and the lid is on, let it simmer on low without stirring so the grains stay whole.

Why fry the onions until golden for biryani?

Deeply golden onions add sweetness and a rich, caramelised depth that defines biryani. Take them slowly and stir so they brown evenly without burning.

What goes with chicken tikka biryani?

The spiced yoghurt is the classic partner, cooling each spoonful. Add a simple onion and cucumber salad and a wedge of lemon.