Authentic Chicken Tikka Biryani: A Flavourful Indian Classic
- Steve Holloway
- 2 days ago
- 7 min read
Introduction
Discover the irresistible allure of Chicken Tikka Biryani, a celebrated Indian dish that brings together vibrant spices, succulent marinated chicken, and aromatic basmati rice in a harmonious blend of colour and flavour. This recipe transforms your kitchen into a culinary haven, capturing the essence of traditional Indian cooking with every fragrant layer. Whether you are hosting a festive gathering or simply craving a comforting meal, this Chicken Tikka Biryani promises to delight your senses and leave a lasting impression on your table.
Table of contents
Cuisine -Indian - Main meal- Serves 6
Heat level: medium
A little History
Chicken Tikka Biryani is a delightful fusion of two iconic Indian dishes: chicken tikka, which originated in the Mughal era and is beloved for its marinated, grilled chicken pieces, and biryani, a fragrant rice dish with roots tracing back to Persian and South Asian culinary traditions. Biryani itself became popular in India during the Mughal dynasty, evolving into regional varieties known for their distinctive spices and cooking methods. The combination of smoky, spiced chicken tikka layered with aromatic rice and saffron in Chicken Tikka Biryani reflects both the ingenuity and rich culinary heritage of Indian cuisine, offering a modern twist on classic flavours.
Cooking times, difficulty and special equipment
Prep Time: 30 minutes (plus marinating time)
Cooking Time: 45 minutes
Recipe Difficulty: Moderate
Special: Marinated and grilled chicken tikka, aromatic saffron milk, traditional layering and ‘dum’ cooking technique
Heat Level: Medium—flavourful with a gentle kick of spice, easily adjustable to taste
Nutritional values
Here’s an approximate nutritional breakdown per serving (based on 6 servings) for Chicken Tikka Biryani:
Calories: 420 kcal
Protein: 27g
Carbohydrates: 55g
Fat: 11g
Fiber: 3g
Sugar: 4g
Sodium: 590mg
Please note these values are estimated and can vary depending on the specific ingredients and quantities used. For a lighter version, use low-fat yoghurt and less oil or ghee.
Easy Recipe for Chicken Tikka Biryani
Ingredients
For the Chicken Tikka:
-1 chicken breast per person
-1 teaspoon of Celtic or Himalayan salt ( table salt will do )
-The Juice of half a lemon
-½ inch cube of root ginger, peeled and coarsely chopped
-2 large cloves of garlic, peeled and coarsely chopped
-2 fresh red or green chillies (Check for heat levels for yourself)
-2 tablespoons of fresh coriander leaves, chopped
-2 tablespoons of dried mint leaves
-6 tablespoons of thick set natural yoghurt
-2 teaspoons of ground coriander
-1 teaspoon of ground cumin
-1 teaspoon of garam masala
-2 teaspoons of tandoori spice
-1 teaspoon of mango powder
-½ teaspoon of freshly ground black pepper
-Red food Colouring (Optional)
Here is my popular Chicken Tikka Recipe
For the Biryani:
- 2 cups basmati rice
- 1 large onion, sliced
- 2 tomatoes, chopped
- 2-3 green chillies, slit
- 2 tablespoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 2-3 bay leaves
- 4-5 cloves
- 2-3 cardamom pods
- 1 cinnamon stick
- 1 teaspoon biryani masala
- ½ teaspoon saffron strands soaked in ¼ cup warm milk
- Fresh coriander and mint leaves, chopped
- Salt to taste
- 3 tablespoons oil or ghee
- Alu Bukhara ( dried plums )
Biryani masala mix recipe:
Ingredients:
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 4 cloves
- 2 green cardamom pods
- 1 black cardamom pod
- 1 small cinnamon stick
- 1 teaspoon black peppercorns
- ½ teaspoon ground nutmeg
- 1 teaspoon ground turmeric
- 1 teaspoon chilli powder
Method:
1. Dry roast the whole spices (coriander, cumin, fennel, cloves, cardamom, cinnamon, peppercorns) in a pan over low heat until fragrant.
2. Allow to cool, then grind to a fine powder using a spice grinder or mortar and pestle.
3. Mix in the ground nutmeg, turmeric, and chilli powder.
4. Store in an airtight container and use as needed for biryani recipes.
This masala adds authentic warmth and depth of flavour to your biryani!
Click here for Kitchen Timer
Method
1. Marinate the Chicken:
Begin by washing and drying the chicken breast, then cut it into one-inch cubes and place them in a glass mixing bowl. Sprinkle with salt and lemon juice, mix well, and refrigerate for half an hour. In a food blender, combine yoghurt, garlic, ginger, chillies, spices, coriander, mint leaves, and food colouring, blending until smooth. Pour this marinade over the chicken, mix thoroughly, and leave to marinate in the fridge for at least one hour—though a longer marination will yield even better flavour.
2. Cook the Chicken Tikka:
Heat oil in a pan. Add marinated chicken and cook until fully done and slightly charred. Set aside.
3. Prepare the Rice:
Rinse rice thoroughly. Boil in salted water until 70% cooked, then drain and set aside. watch this carefully Ive also added some aromatics to the water like a cinnamon stick garlic and cardamon.
4. Make the Biryani Base:
In a large pan, heat oil/ghee. Add cumin seeds, bay leaves, cloves, cardamom, and cinnamon. Sauté until aromatic. Add sliced onions with the salt (it will help to brown the onions) and fry until golden brown. Stir in ginger-garlic paste, green chillies, Alu Bukhara and tomatoes. Cook until tomatoes soften. Add biryani masala, and mix well.
5. Saffron Milk:
To make saffron milk, soak a generous pinch of saffron strands in ¼ cup of warm milk for 10–15 minutes. The milk will turn a lovely golden colour, perfect for drizzling over the biryani for both aroma and visual appeal, if you want more colour them add a generous pinch of turmeric.
6. Layer the Biryani:
To layer the biryani, start by spreading a portion of rice at the bottom of your pan, followed by a layer of cooked chicken tikka. Add another layer of rice, then spoon over the biryani sauce, followed by more rice and extra chicken tikka if desired. Finish with a final layer of rice and drizzle the saffron milk over the top for vibrant colour and aroma - ideally, you will have three delicious layers in total.
7. Final Cooking:
Cover with aluminum foil to create a seal and cook on a very low flame for 20-25 minutes, allowing flavours to meld.
8. Serve:
Fluff gently and serve hot with raita or salad.
Cooks tips
1. Marinate Longer: For deeper flavour, marinate the chicken overnight in the fridge; this makes it more tender and aromatic.
2. Char the Chicken: Cook the chicken tikka on high heat or under a grill for a smoky, authentic taste.
3. Rice Texture: Only cook the rice until it’s about 70% done, as it will finish steaming during the final layering; this prevents mushiness.
4. Layering: Always layer rice and chicken gently to keep the grains separate; sprinkle fried onions and herbs between layers for extra flavour and colour.
5. Dum Cooking: Seal your pot with a tight-fitting lid (or use foil beneath the lid) to trap the steam; this ‘dum’ technique ensures the biryani is moist and infused with all the spices.
6. Rest Before Serving: Allow the biryani to rest for 5–10 minutes after cooking to let the flavours develop fully and the rice settle.
7. Serving: Serve with cool cucumber raita and a fresh salad for balance and added texture.
Often served with:
Frequently asked questions for
Can I use bone-in chicken for this recipe?
Yes, you can use bone-in chicken for extra flavour, but ensure you adjust the cooking time so the chicken is fully cooked and tender.
Is it necessary to use saffron in biryani?
Saffron adds authentic colour and aroma, but if unavailable, you can substitute with a pinch of turmeric for colour or simply omit it.
How do I prevent the rice from becoming mushy?
Always parboil the rice (about 70% cooked), rinse with cold water, and avoid over-mixing during layering.
Can I make this biryani ahead of time?
Yes, Chicken Tikka Biryani can be made ahead and reheated gently; resting overnight often enhances the flavour.
What’s the difference between biryani and pilau?
Biryani is layered and often cooked using the ‘dum’ method, whereas pilau is typically a one-pot dish without layering or steaming.
How spicy is Chicken Tikka Biryani?
The spice level can be adjusted to taste by increasing or reducing the amount of chilli used in both marinade and masala.
What accompaniments go well with biryani?
Serve with cooling raita, fresh salad, and pickles for a balanced meal.
Can I make this biryani vegetarian?
Absolutely! Substitute the chicken with roasted vegetables or paneer for a delicious vegetarian version.
Printable recipe in plain format
Wrapping up here
Chicken Tikka Biryani is a vibrant celebration of spice, colour, and tradition, bringing together the best of Indian cuisine in one deliciously satisfying dish. With its tender chicken tikka, aromatic rice, and layers of flavour, this recipe is certain to impress family and friends alike, whether for a special occasion or a comforting meal at home. By following Stevie’s Curry Magic recipe, you’ll not only enjoy a truly memorable meal but also experience the rich culinary heritage that makes biryani a timeless favourite.
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Cheers Steve.
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