Chicken Tikka Biryani Recipe

Hi Friends, Chicken tikka biryani is a simple and easy to prepare dish. Since i stay in a apartment its tough for me to cook the chicken on a coal grill, only option is oven for me. Some people may have BBQ grills use a grill or bake the chicken if possiable for added flavor and taste. 

Since we are only three people at home I use a wok to dum cook my biryani its easy and simple way for me to prepare everything on a stove and achive the same results as a restaurant.
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For Marination
500 Grams Boneless Chicken (Skinless and boneless chicken thighs used in this recipe)
1/2 Cup Yogurt
1 Tbsp Garam Masala
1/2 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
1 Tbsp Ginger and Garlic Paste
1/2 Tsp Kasoori Methi
1/2 Tsp Salt

For Biryani:
300 Grams Basmati Rice 
2 Large Onion Sliced to perpare fried onions
1 Roughly Chopped Tomato
1 Roughly Chopped Large Onion
3 Chopped Chillies
1 Tbsp Paprika Powder (Kashmiri Red Chilly Powder)
1/2 Cup Fresh Cream
1/4 Tsp Orange or Red Food Color
1 Tbsp Kasoori Methi
1 Tbsp Cumin seeds
1 Bayleaf
2 Inch Sticks Cinnamon
3 Pods Cardamom
4 Cloves
1 Tbsp Tomato Ketchup
1 Tbsp Tomato Soup Powder (Use regular or plain tomato soup without any added herbs)
1 1/2 Tbsp Ginger and Garlic Paste
2 Tbsp Oil
Fist Full Mint and Coriander
Salt as per taste...

Thinly slice two large onion deep fry the onion on medium flame till golden brown, drain and reserve. we can prepare this ahead of time and also use the fried onion oil in other recipes for added flavor...

Add all the ingredients to the chicken listed for marination. Mix and marinate the chicken for 1/2 hour in the fridge.

Heat a pan on medium flame with 2 tbp ghee. Add the marinated chicken to ghee fry on medium flame. Add 1 Tbsp Paprika Powder (Kashmiri Chilly Powder) for color, cook the chicken until half done.

We can grill the chicken on coals or also bake in oven. Once the chicken has half cooked drain excess oil and reserve the chicken pieces.

Use the same pan to prepare the biryani masala. Add 1 Tbsp cumin seeds, 1 bayleaf, 2 Inch sticks cinnamon, 3 pods cardamom and 4 cloves. Add 1 roughly chopped tomato, 1 roughly chopped large onion and 3 chopped chillies...fry all the ingredients for 30 seconds, add 1/2 Cup water all the onion and tomato to cook and caramalize. Once the onion and toamto has cooked andmoisture has evaporated reserve the masala.

Wash basmati rice thrice and add to a pressure cooker measure
and add water for every one cup rice add 1 1/2 cups water, cook for 5 Minutes or 3 Whistles.

I switched to a wok to finish my chicken tikka masala and will use the same wok to cook biryani. On medium flame heat the wok with 2 tbsp oil, add 1 1/2 Tbsp ginger and garlic paste, fry till raw flavor reduces transfer the tomato masala and fry for 10 seconds.

Add 1/2 tbsp chilly powder, 1 1/2 Tbsp tomato ketchup, 1 Tbsp tomato soup powder, 1 Tbsp kasoori methi, 1/2 cup fresh cream to the tomato masala fry all the ingredients for a minute on medium flame...

Add 1/4 cup water, 1/4 tsp ornage or red food color to create a vibarant gravy we can avoid the food color. Add the cooked chicken to the gravy cook until chicken is well done. Reserve 1/2 amount chicken gravy to create layers in biryani

Start layering the biryani:
Add coriander and mint for first layer. Top with 3 tbsp fried onions
layer rice and repeat the same process for two more layers...Cover with tight fitting lid and cook on very low flame for 10 to 15 minutes. After 15 minutes open and do not mix the biryani serve in layers...Serve hot with raita, lime wedges and mint chutney...Enjoy!

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