Tandoori Chicken Biryani Delight Recipe

Indian cuisine · 805 calories

About this recipe

Tandoori Chicken Biryani Delight combines tender marinated chicken thighs with fragrant basmati rice and a medley of spices for a hearty Indian lunch. The biryani layers flavors from aromatic curry spices, creamy coconut milk, and the seared chicken, creating a rich and satisfying meal. Balanced with a refreshing cucumber salad, this dish is both nutrient-packed and delicious. With 35g of protein per serving, it’s ideal for fueling your day. Cook this biryani in under an hour and savor the comfort of homemade Indian cuisine. Perfect for lunch or casual gatherings!

Ingredients

  • 100 G Rajah Garam Masala
  • 1 Piece Cucumber 1Pc
  • - Schwartz Whole Cloves
  • - Schwartz Bay Leaves
  • 1 Kg Laila Basmati Rice
  • 100 G Jumbo Garlic 100g
  • - Shan Tandoori Masala
  • 1 Ltr Ktc Sunflower Oil
  • 1 Bunch Coriander - Bunch
  • 100G Heera Black Pepper Powder 100g
  • - Maldon Flakes Sea Salt
  • 100 g Yorkshire English Carrots 100G
  • 100 g Jalpur Black Cardamom Seeds 100G
  • 250 Ml Trs Lemon Juice 250Ml
  • 1 Onion Large 1 Each
  • 4X150G Boneless Chicken Thighs 4X150G (Skin On)
  • 65G Natoora Root Ginger
  • 165 Ml Tropical Sun Coconut Milk Mini
  • 150G Yeo Valley Organic Natural Yoghurt
  • 100 g Rajah Ground Cinnamon Powder 100g

Instructions

  1. 1. Wash the chicken thighs thoroughly and pat them dry with a kitchen towel.
  2. 2. In a bowl, mix the chicken with 150 g natural yoghurt, 1 tbsp tandoori masala, 2 tsp garam masala, ½ tsp ground cinnamon, 10 g grated fresh ginger, 4 crushed garlic cloves, 1 tbsp lemon juice, and 1 tbsp sunflower oil.
  3. 3. Marinate the chicken for 30 minutes (longer in the fridge if you have time) to allow the spices to infuse into the meat.
  4. 4. Meanwhile, wash 200 g basmati rice and soak it in water for 15 minutes, then drain it completely.
  5. 5. Heat 1 tbsp sunflower oil in a wide, lidded pan and sear the marinated chicken thighs until golden brown on both sides, about 3-4 minutes per side.
  6. 6. Remove the chicken and set aside; in the same pan, sauté 1 finely chopped onion and 150 g finely chopped carrots until soft, about 5 minutes.
  7. 7. Add the soaked basmati rice, 2 bay leaves, 4 cloves and ½ tsp black cardamom seeds to the pan and stir gently for 1 minute to coat the rice with the flavours.
  8. 8. Mix in 100 ml coconut milk, 300 ml water, 1 tsp Maldon sea salt, and ½ tsp black pepper, then bring to a boil.
  9. 9. Reduce heat to low, place the seared chicken on top of the rice, and cover the pan with a tight lid.
  10. 10. Let the biryani cook on low heat for 20 minutes until the rice is fluffy and the chicken is cooked through (75°C in the thickest part).
  11. 11. Slice the cucumber and prepare it as a simple side salad with 1 tbsp lemon juice and a pinch of sea salt.
  12. 12. Garnish the biryani with 10 g freshly chopped coriander leaves before serving.
  13. 13. Plate the biryani with a portion of cucumber salad on the side for a refreshing balance.
  14. 14. Serve warm and enjoy the harmonious blend of spices and textures.

How to make Tandoori Chicken Biryani Delight

  1. Marinate the chicken. Wash and pat dry the chicken thighs. Mix them with curry blend, cinnamon, nihari spice mix, ginger paste, garlic paste, lemon juice and rapeseed oil, and marinate for 30 minutes.
  2. Soak rice and sear. Wash and soak the basmati rice for 15 minutes, then drain it completely. Sear the marinated chicken in rapeseed oil until golden on both sides and set it aside.
  3. Build the rice base. In the same pan, sauté finely chopped carrots until soft, then stir in the soaked rice. Add coconut milk, water, sea salt and black pepper and bring to the boil.
  4. Steam the biryani. Reduce the heat to low, place the seared chicken on top of the rice and cover with a tight lid. Cook for 20 minutes until the rice is fluffy and the chicken is cooked through.
  5. Garnish and serve. Toss sliced cucumber with lemon juice and sea salt for a simple salad. Garnish the biryani with chopped coriander and serve warm with the cucumber salad on the side.

Frequently asked questions

How long does Tandoori Chicken Biryani Delight take to make?
About 60 minutes: 20 minutes of prep and 40 minutes of cooking.
Can I use chicken breast in Tandoori Chicken Biryani Delight?
Yes, but thighs stay juicier during the cook with the rice. If you use breast, cut it into larger chunks and sear it briefly so it does not dry out.
Why soak the basmati rice before making biryani?
Soaking lets the grains absorb water so they cook evenly and stay long and separate rather than breaking. Drain the rice well before adding it to the pan.
How do I make this tandoori biryani milder?
Use less of the spice mix and garam masala, and add a little extra coconut milk to the rice. Serve it with cooling cucumber and mint on the side.
Can I reheat leftover chicken biryani?
Yes, sprinkle a spoonful of water over it, cover and reheat in the microwave or a covered pan until piping hot. Eat leftovers within a day of cooking and reheat only once.