Chicken Tikka Biryani

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Chicken Tikka Biryani
Servings: 6

Chicken Tikka
600 grams chicken breasts
400 milliliters natural yogurt
1 tablespoon lemon juice
2 tablespoon ginger and garlic paste
2 tablespoon tikka masala
1 tablespoon red chili powder
½ teaspoon turmeric powder
1 teaspoon salt

2 tablespoon oil
1 onion, finely chopped
2 tablespoon ginger and garlic paste
1 teaspoon cumin seeds
2 black peppercorns
2 cloves
1 teaspoon red chili powder
½ teaspoon coriander powder
1 teaspoon garam masala powder
1 teaspoon salt
2 tomato, finely chopped
100 milliliters natural yogurt
100 milliliters water

400 milliliters water
300g basmati rice, soaked for at least 20 minutes
1 bay leaf
½ teaspoon cumin seeds

Biryani Assembly
200 grams caramelised onion
20 grams fresh coriander, finely chopped
1 tablespoon oil
200 milliliters saffron-infused water

1. Preheat the oven 220˚C (430˚F).
2. Combine all the chicken tikka ingredients and marinate in the fridge for at least 1 hour.
3. Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly. Reserve the chicken tikka marinade for later use.
4. Bake the chicken skewers for about 15 minutes, until slightly dark brown on the edges and cooked throughout.
5. Heat oil in a large pot over medium heat, then sauté the onions with the herbs and spices until just browned.
6. Add in the chopped tomatoes and fry till soft.
7. Pour in the yogurt, water, and reserved tikka marinade, and mix it well with the vegetables and spices.
8. Bring the mixture to a boil, add in the chicken and cook for a further 4-5 minutes. Set aside.
In a large pot, assemble your biryani in the following layers: ⅓ rice, ½ chicken curry, ½ caramelised onion, ½ coriander, ⅓ rice, oil, 100 milliliters saffron-infused water, ½ chicken curry, ⅓ rice, 100 milliliters saffron-infused water, ½ caramelised onion, and finally top with the remaining coriander.
9. Simmer the biryani over a low heat for 10 minutes or until all the water is absorbed and the rice and chicken are heated throughout.
10. Serve and enjoy!



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