Chicken Tikka Masala Biryani

Biryani is a gift from the Mughals to India, but certain recipes are so purely Indian that when you try making them, you know that they are just inspired by Biryani as a cooking method and not really the recipe. Sometimes, when you cook these recipes by combining them, the final result comes out so fabulous that you question for not trying your hand on it before.

Chicken Tikka is and official tikka starter that I believe is the first kebab anyone tries when they try Chicken kebabs. And, Chicken Tikka Masala is a favorite chicken curry for all ages. My boys love Chicken tikka masala any day, any time.

So, One fine day I decided to take a step further and make Biryani with flavors of Chicken Tikka Masala. The curry is made with boneless chicken, but I chose to make Biryani with regular chicken with bones. So, if you choose to go boneless with this one, its fine too.

Though, I was a little nervous at first but the Biryani came out amazing. The taste is something every one who loves Chicken Tikka Masala would love and since we normally consume the curry with Naan, this being with Rice makes it taste super amazing.

Print Recipe

Chicken Tikka Masala Biryani

Biryani made with Chicken Tikka Masala curry.

Votes: 1
Rating: 5
You:

Rate this recipe!

Cuisine

Indian, Mughlai

Prep Time

20 minutes

Cook Time

20 minutes

Passive Time

3 hours

Servings

People MetricUS Imperial

Ingredients

• 2 Lbs Chicken [with bones] cut to medium to small size pieces
• 500 gms Long grain Basmati Rice washed and soaked for 20 minutes
• 7 No. Onions sliced
• 3 No. Tomato chopped
• 3 TBSP Ginger garlic paste
• 4 TBSP Lemon juice
• 8 No. Green chilies sliced
• 1/2 cup Coriander leaves paste chopped
• 1/2 cup Mint leaves chopped
• 1.5 TBSP Kashmiri Red chili powder
• 1/4 tsp Red food optional
• 1/2 tsp Turmeric Powder
• 1/2 cup Greek Yoghurt whisked
• 2 tsp Salt More or less according to your taste
• 3 TBSP Srewpine Water Kewra water , [ optional - add a pinch of orange food color]
• 3 No. cloves
• 1 No. Cinnamon stick medium or small size
• 6 No. whole black pepper
• 1/4 tsp cardamom powder
• 2 No. Star Anise
• 1 No. Bay leaf
• 1/2 tsp Cumin seeds

Cuisine Indian, Mughlai Prep Time 20 minutes Cook Time 20 minutes Passive Time 3 hours Servings People MetricUS Imperial Ingredients 2 Lbs Chicken [with bones] cut to medium to small size pieces 500 gms Long grain Basmati Rice washed and soaked for 20 minutes 7 No. Onions sliced 3 No. Tomato chopped 3 TBSP Ginger garlic paste 4 TBSP Lemon juice 8 No. Green chilies sliced 1/2 cup Coriander leaves paste chopped 1/2 cup Mint leaves chopped 1.5 TBSP Kashmiri Red chili powder 1/4 tsp Red food optional 1/2 tsp Turmeric Powder 1/2 cup Greek Yoghurt whisked 2 tsp Salt More or less according to your taste 3 TBSP Srewpine Water Kewra water , [ optional - add a pinch of orange food color] 3 No. cloves 1 No. Cinnamon stick medium or small size 6 No. whole black pepper 1/4 tsp cardamom powder 2 No. Star Anise 1 No. Bay leaf 1/2 tsp Cumin seeds

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Marinate the chicken pieces with ginger garlic paste, red chili powder, haldi, salt, red food color and lemon juice. Keep it marinated for 2 hours.

   
2. Heat a TBLSP of oil in a pan. Add the marinated chicken pieces and cook on high flame till all the water is evaporated and chicken is completely dry and roasted. Do this on high heat and keep mixing in between.

   
3. For cooking rice: Add 1 tsp of oil in a pan. Add the cloves, Star Anise, Cinnamon stick, cumin seeds, Bay leaf, Cardamom powder and Black pepper. Add a few mint leaves. Add 2 liters of water. Add 1 tsp salt. Let the water come to a boil and add the soaked rice and cook till its 70% done. Strain and set aside.

   
4. Heat oil in another vessel. Add onions and cook till the turn brown. Take 2 TBLSP out for garnishing later.

   
5. Add the roughly chopped tomatoes. Cook till the tomatoes are soft. Add chopped green chilies and coriander leaves. Sprinkle little water and mix everything well. Check salt at this point and add more if needed.

   
6. Add roasted chicken and saute'e for 2-3 minutes.

   
7. Add Yoghurt and mix it well. Cook for 10-15 minutes on medium to high flame, till the gravy reduces to 1 cup.

   
8. Spread 1/2 of chicken yakhni on half of the Boiled rice layering with the remaining half of the yakhni and Lemon juice and again with remaining boiled rice on chicken pieces.

   
9. Top the rice with some ghee. Garnish with coriander and mint leaves. Dot it with kewra water. Spread some brown onions that we kept aside. Cover with a tight fitting lid and put something heavy on the lid to make sure the heat doesn’t escape. If you are using stove, keep it on high heat for 3 mins and then let it dumm for 20 mins on low flame. If using an oven, keep in a preheated oven at 350F for 40 minutes.

   
10. Serve with dalcha and cucumber raita on the side. ENJOY!!!