Name: Chicken Tikka Biryani Recipe
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: Indian
Ingredients: 2 cups basmati rice; 1 lb boneless chicken thighs, cut into chunks; 1 cup plain yogurt; 2 tablespoons lemon juice; 2 tablespoons tikka masala paste or seasoning; 1/2 teaspoon turmeric; 1 teaspoon garam masala; 1 teaspoon cumin; 1/2 teaspoon chili powder; 4 cloves garlic, minced; 1-inch piece of ginger, grated; 1 large onion, thinly sliced; 2 tablespoons vegetable oil; 1/4 cup chopped cilantro; 1/4 cup chopped mint; 2 1/2 cups water or chicken broth; Salt to taste; 1/2 teaspoon saffron threads soaked in 2 tablespoons warm milk (optional)

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Chicken Tikka Biryani is the kind of recipe that instantly transports you to a bustling Indian kitchen, filled with irresistible aromas and the promise of something special on your plate. Every bite is a mouthwatering balance of smoky, tender chicken tikka, fluffy basmati rice, and an addictive mix of fresh herbs and warm spices. Whether you’re feeding longtime biryani lovers or treating friends to their first taste, this dish always brings big flavors and pure joy to the table. Get ready to bring out your inner chef and create an unforgettable Chicken Tikka Biryani at home!

Chicken Tikka Biryani Recipe - Recipe Image

Ingredients You’ll Need

The magic of Chicken Tikka Biryani lies in simple, carefully chosen ingredients coming together to create something extraordinary. Each one adds a crucial note, whether it’s bold flavor, vibrant color, or a texture that keeps you coming back for seconds—so don’t skip a thing!

Basmati Rice: Long-grained and aromatic, it’s the soul of every biryani.
Boneless Chicken Thighs: Extra juicy and flavorful, perfect for absorbing the marinade.
Plain Yogurt: Acts as a tenderizer for the chicken and infuses it with a tangy note.
Lemon Juice: Brightens up the flavors and helps the spices really soak in.
Tikka Masala Paste or Seasoning: The star of the marinade, giving your chicken that beloved tikka flavor.
Turmeric: Adds beautiful color and subtle earthiness.
Garam Masala: This warm spice blend deepens the biryani’s savory depth.
Cumin: Toasty, nutty undertones with every bite.
Chili Powder: Gives a gentle heat—you can tweak the amount to suit your spice preference.
Garlic: Gives a sharp, savory punch to the marinade.
Ginger: Invigorates the whole dish with its signature zing.
Large Onion: Sautéed until golden, bringing out sweetness and dimension.
Vegetable Oil: For sautéing and locking in those flavors while cooking chicken and rice.
Chopped Cilantro: Fresh, herbaceous lift that brightens each mouthful.
Chopped Mint: Traditional, fragrant, and absolutely essential for that signature biryani aroma.
Water or Chicken Broth: For cooking rice—broth gives extra savory depth.
Salt: Balance is key; season well for the best flavor.
Saffron Threads (optional): Soaked in warm milk, this is your ticket to a gorgeously golden biryani—use for special occasions!

How to Make Chicken Tikka Biryani

Step 1: Prep the Rice

Start by rinsing the basmati rice under cool water until the water runs crystal clear—this step keeps the grains from clumping together later. Then soak the rice in water for 30 minutes, which ensures each grain cooks up long, separate, and perfectly fluffy.

Step 2: Marinate the Chicken

In a roomy bowl, combine your chicken pieces with yogurt, lemon juice, tikka masala paste, turmeric, garam masala, cumin, chili powder, garlic, ginger, and a generous pinch of salt. Mix everything thoroughly so every chunk is beautifully coated. Let the chicken marinate for at least 30 minutes (or overnight in the fridge for extra tender, flavor-packed results).

Step 3: Cook the Chicken

Heat a tablespoon of oil in a large skillet over medium heat. Add your marinated chicken and cook for about 5 to 7 minutes until the pieces are browned and halfway cooked through. They don’t need to be fully done yet—just savory and lightly charred. Remove and set the chicken aside for a moment.

Step 4: Sauté the Onions

In a large pot or Dutch oven, warm the remaining oil over medium heat. Add the thinly sliced onion and cook until it turns golden brown and fragrant. This is one of my favorite parts—the smell is absolutely magical and makes the biryani deeply flavorful.

Step 5: Layer and Cook the Biryani

Add your partially cooked chicken to the pot with onions, followed by the soaked-and-drained basmati rice, chopped cilantro, mint, and 2 1/2 cups water or chicken broth. Drizzle the saffron milk over the top if you’re using it. Cover tightly with a lid and let everything cook on low heat for 18 to 20 minutes, until the rice is tender and chicken is cooked through.

Step 6: Rest and Fluff

Once the cooking time is done, let your biryani rest (lid still on!) for about five minutes. This allows the steam to settle and flavors to come together. Then, gently fluff with a fork to keep the grains light and separate before serving.

How to Serve Chicken Tikka Biryani

Garnishes

The right finishing touches can make your Chicken Tikka Biryani feel truly special. Scatter on some freshly chopped cilantro and mint for fragrance, or go all out with crispy fried onions and a sprinkle of toasted cashews to add crunch and extra depth.

Side Dishes

Chicken Tikka Biryani shines with simple, classic sides. Try serving it with a cooling cucumber raita, a vibrant onion salad, or a wedge of lemon to squeeze on top. If you’re feeling indulgent, warm naan or parathas never go amiss!

Creative Ways to Present

For a festive gathering, serve Chicken Tikka Biryani in a big, beautiful dish layered with all the garnish. Or, if you’re hosting a dinner party, spoon it into individual bowls or cups for a modern touch. You can even wrap portions in banana leaves for an authentic, aromatic twist that guests won’t forget.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Tikka Biryani is a dream come true the next day! Pop any leftovers in an airtight container and refrigerate—they’ll stay perfectly tasty for up to three days. The flavors get even better as they mingle overnight.

Freezing

If you want to stash some away for later, Chicken Tikka Biryani freezes wonderfully. Just cool it completely, then scoop into freezer-safe containers or bags. Freeze for up to two months—just label the date so you don’t forget!

Reheating

To reheat, sprinkle a few drops of water over the biryani and microwave until piping hot, or gently warm it on the stove over low heat, covered. Be careful not to overmix, so your rice stays fluffy instead of turning mushy.

FAQs

Can I use bone-in chicken for Chicken Tikka Biryani?

Absolutely! Bone-in pieces add even more flavor and moisture to the dish. Just remember to increase the cooking time a little so the chicken cooks all the way through.

What if I don’t have tikka masala paste?

No worries! You can substitute with a blend of ground coriander, paprika, cumin, and a bit of chili powder for that signature tikka vibe, or use your favorite curry paste in a pinch.

Is there a way to make this biryani less spicy?

Yes! Simply use less chili powder, or opt for a mild tikka masala paste. You’ll still get all the flavor with much less heat—perfect for little ones or spice-sensitive friends.

Can I make Chicken Tikka Biryani dairy-free?

You can! Swap out yogurt for a dairy-free alternative (like coconut milk yogurt) in the marinade, and skip the saffron milk. The result is still rich and satisfying.

Do I need to soak the rice beforehand?

Soaking the basmati rice really is a game-changer—it guarantees perfectly fluffy, separate grains. If you’re in a rush, even a short 10-minute soak helps, but 30 minutes is ideal.

Final Thoughts

If you’re looking for a dish that’s vibrant, comforting, and packed with personality, Chicken Tikka Biryani delivers every time. It’s a recipe you’ll want to make again and again, whether it’s for a weekday treat or a special celebration. Give it a try—you’ll be amazed at just how rewarding homemade biryani can be!

Chicken Tikka Biryani Recipe

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4.6 from 16 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A delicious and aromatic recipe for Chicken Tikka Biryani, a flavorful Indian rice dish combining marinated chicken with fragrant basmati rice and spices.

Ingredients

Scale

For the Chicken Marinade:

2 cups basmati rice
1 lb boneless chicken thighs, cut into chunks
1 cup plain yogurt
2 tablespoons lemon juice
2 tablespoons tikka masala paste or seasoning
1/2 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon cumin
1/2 teaspoon chili powder
4 cloves garlic, minced
1-inch piece of ginger, grated

For the Biryani:

1 large onion, thinly sliced
2 tablespoons vegetable oil
1/4 cup chopped cilantro
1/4 cup chopped mint
2 1/2 cups water or chicken broth
Salt to taste
1/2 teaspoon saffron threads soaked in 2 tablespoons warm milk (optional)

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Instructions

Prepare the Rice: Rinse the basmati rice until water runs clear, then soak for 30 minutes.
Marinate the Chicken: Combine chicken with yogurt, lemon juice, spices, garlic, and ginger. Marinate for at least 30 minutes.
Cook the Chicken: Brown marinated chicken in oil, then set aside.
Prepare the Biryani: Sauté onions, add chicken, rice, herbs, and water. Cook covered until rice is tender.
Serve: Let rest, then fluff with a fork before serving.