Name: Chicken Tikka Biryani (Restaurant Style)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Indian
Ingredients: Chicken pieces (thigh or breast); Garlic paste; Ginger paste; Salt; Ground cumin; Coriander powder; Turmeric powder; Paprika; Red chili powder; Tandoori or butter chicken seasoning; Lemon juice; Yogurt; Kashmiri chili powder; Dried mint; Red food coloring (optional); Onions; Tomatoes (blended or pureed); Ghee and oil; Whole spices (cloves, cardamom pods, cinnamon sticks, bay leaves); Fresh coriander; Basmati rice; Saffron (optional); Water

Jump to Recipe·Print Recipe

Chicken Tikka Biryani is a deliciously spiced and aromatic rice dish that combines succulent marinated chicken tikka with layers of fluffy basmati rice. This restaurant-style biryani is rich in flavor and perfect for special occasions or a hearty weekend meal.

Why You’ll Love This Recipe

A fusion of two beloved dishes—chicken tikka and biryani—in one flavorful experience.
Perfectly spiced and layered with fragrant rice for an authentic restaurant-style meal.
Great for serving at gatherings or impressing guests.
Customizable spice levels to suit your preference.
Makes excellent leftovers, with the flavors intensifying over time.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Chicken pieces (thigh or breast)
Garlic paste
Ginger paste
Salt
Ground cumin
Coriander powder
Turmeric powder
Paprika
Red chili powder
Tandoori or butter chicken seasoning
Lemon juice
Yogurt
Kashmiri chili powder
Dried mint
Red food coloring (optional)
Onions
Tomatoes (blended or pureed)
Ghee and oil
Whole spices (cloves, cardamom pods, cinnamon sticks, bay leaves)
Fresh coriander
Basmati rice
Saffron (optional)
Water

Directions

Marinate the Chicken: Mix chicken with garlic, ginger, salt, cumin, coriander, turmeric, paprika, chili powders, seasoning, lemon juice, yogurt, mint, and optional coloring. Let it marinate for at least 30 minutes.
Prepare the Base: Heat oil and ghee in a heavy pot. Add whole spices and sauté briefly. Add onions and cook until golden brown. Stir in tomato puree and cook until the oil separates.
Cook the Chicken: Add the marinated chicken to the tomato base. Cook on medium heat until the chicken is cooked through and tender.
Cook the Rice: Rinse and soak basmati rice for 30 minutes. Boil water with whole spices, oil, salt, and mint. Add rice and cook until it's 70% done. Drain and set aside.
Layer the Biryani: In the chicken pot, layer half the rice over the chicken, followed by fried onions, coriander, and saffron milk (if using). Repeat the layers.
Dum Cooking: Cover tightly and cook on low heat for 20–25 minutes to let the flavors meld.
Serve: Gently fluff the rice and serve hot with raita, salad, or boiled eggs.

Servings and Timing

Servings: 6
Preparation Time: 30 minutes (including marination)
Cooking Time: 1 hour
Total Time: 1 hour 30 minutes

Variations

Use paneer or vegetables for a vegetarian version.
Adjust chili levels for a milder or spicier biryani.
Substitute basmati rice with other long-grain varieties if desired.
Add boiled eggs as an extra layer of richness.
Skip saffron or use turmeric-infused milk for color and aroma.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 2 days.
To reheat, sprinkle water over the biryani and cover. Warm on the stove over low heat or microwave until heated through.
For best texture, reheat only the portion you plan to eat.

FAQs

How can I prevent the chicken from becoming dry?

Marinating with yogurt and lemon juice helps tenderize the chicken, keeping it juicy during cooking.

Can I use chicken thighs instead of breasts?

Yes, thighs are ideal for biryani as they stay moist and flavorful.

Is soaking the rice necessary?

Yes, it helps achieve long, separate grains and ensures even cooking.

What accompaniments go well with this biryani?

Raita, kachumber salad, pickle, and boiled eggs are great sides.

Can I prepare the biryani ahead of time?

Yes, you can cook the chicken and rice in advance and do the final layering and dum cooking when ready to serve.

How do I get the restaurant-style red color?

Red food coloring gives that traditional look but is optional.

What if I don't have saffron?

You can use turmeric milk as a budget-friendly alternative for color and mild aroma.

Why did my rice turn mushy?

It was likely overcooked before layering. Cook it only 70% before layering to avoid this.

Can I freeze this biryani?

Yes, freeze in airtight containers for up to a month. Reheat thoroughly before serving.

How can I make this recipe spicier?

Add extra green chilies or increase the chili powder to suit your spice tolerance.

Conclusion

Chicken Tikka Biryani is the perfect union of two flavorful Indian classics. With its vibrant colors, rich spices, and aromatic layers, it's sure to become a favorite at your table. Whether for a festive gathering or a comforting meal at home, this dish delivers bold taste and satisfying comfort in every bite.

Chicken Tikka Biryani (Restaurant Style)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Emmily
Total Time: 1 hour 30 minutes
Yield: 6 servings

Print Recipe

Description

Chicken Tikka Biryani (Restaurant Style) is a flavorful and aromatic fusion of two classic Indian dishes—chicken tikka and biryani. Juicy marinated chicken, fragrant basmati rice, and rich spices come together in this irresistible one-pot meal. Perfect for parties or indulgent weekend dinners.

Instructions

Instructions:

Marinate the Chicken: Mix chicken with garlic, ginger, spices, yogurt, lemon juice, mint, and optional coloring. Marinate for 30 minutes.
Prepare the Base: Sauté whole spices in ghee/oil. Add onions and cook until golden. Stir in tomato puree and cook until oil separates.
Cook the Chicken: Add marinated chicken to the tomato base and cook until tender.
Cook the Rice: Soak basmati rice for 30 minutes. Boil with whole spices, oil, salt, and mint. Cook until 70% done. Drain.
Layer the Biryani: Layer chicken with half of the rice, fried onions, coriander, and saffron milk. Repeat the layers.
Dum Cooking: Cover tightly and cook on low for 20–25 minutes.
Serve: Fluff gently and serve hot with raita, salad, or boiled eggs.