Chicken Tikka Biryani is a flavorful and aromatic dish that combines the rich, smoky taste of grilled chicken tikka with fragrant spiced rice. This restaurant-style version brings out deep flavors and beautiful textures, making it a crowd-pleaser for any occasion.
Garnished with fresh cilantro, mint, and a squeeze of lemon, Chicken Tikka Biryani delivers a perfect balance of heat, smokiness, and savory richness.
It’s a restaurant-quality dish that’s perfect for special occasions or when you’re craving something indulgent and comforting.
Chicken Tikka Biryani (Restaurant Style)
Ingredients
- 1 Ib boneless chicken cut into cubes
- 1/2 cup yogurt
- 1 tablespoon lemon juice
- 1 tablespoon ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 2 tablespoon mustard oil or vegetable oil
- Salt to taste
For Biryani Rice:
- 2 cups basmati rice
- 1 bay leaf
- 3 cloves
- green cardamoms
- 1 tsp cinnamon stick
- 1 tsp cumin seeds
- Salt to taste
Salt to taste
- 1 large onion thinly sliced and fried
- 1 tablespoon ghee
- 2 tablespoon Saffron strands soaked in warm milk
- Chopped cilantro and mint
Instructions
- Marinate the Chicken: In a bowl, mix yogurt, lemon juice, ginger-garlic paste, chili powder, garam masala, turmeric, cumin powder, oil, and salt. Add chicken pieces and coat well. Cover and refrigerate for 2–4 hours (overnight for deeper flavor).
- Prepare the Rice: Boil water with bay leaf, cloves, cardamoms, cinnamon, cumin seeds, and salt. Add soaked basmati rice and cook until 80% done (firm but not fully cooked). Drain and set aside.
- Cook the Chicken Tikka: Heat oil in a skillet or tandoor pan. Cook the marinated chicken until charred and cooked through (about 8–10 minutes). Set aside.
- Layer the Biryani: In a large pot, add a layer of rice. Top with cooked chicken tikka. Drizzle with saffron milk, fried onions, cilantro, and mint. Repeat layers until all ingredients are used. Finish with ghee on top.
- Dum Cooking (Final Steam Cooking): Cover the pot with foil or a tight lid. Cook over low heat for 20 minutes (dum style). Let it sit for 5 minutes before serving.
Why You Will Love Chicken Tikka Biryani (Restaurant Style)
Chicken Tikka Biryani combines the rich flavors of tender, marinated chicken tikka with fragrant, spiced basmati rice, creating a mouthwatering dish that feels straight out of a high-end restaurant.
The smoky, charred flavor of the chicken tikka paired with the delicate, aromatic rice infused with saffron and whole spices makes this biryani a flavor explosion in every bite.
What sets restaurant-style Chicken Tikka Biryani apart is the marinade. The chicken is marinated in a blend of yogurt, lemon juice, and warm spices like cumin, coriander, and garam masala. This gives the chicken a juicy, tender texture and a deep, smoky flavor when cooked in a tandoor or grill.
The layering technique used in biryani ensures that each grain of rice remains fluffy and infused with the rich spices. The final touch of fried onions, fresh mint, and a drizzle of ghee adds depth and richness, elevating the dish to restaurant quality.
Chicken Tikka Biryani is perfect for any special occasion or when you want to treat yourself to something indulgent at home. Serve it with raita, pickled onions, and papad for a complete, satisfying meal. Once you try it, you’ll be hooked on its bold, irresistible flavors!
Chicken Tikka Biryani (Restaurant Style) – Tips and Serving Tricks
Here are expert tips and tricks to elevate your Chicken Tikka Biryani to restaurant-quality perfection:
Tips for Perfect Chicken Tikka Biryani:
1. Marinate the Chicken Tikka Properly
- Use thick yogurt as the base for the marinade—it helps tenderize the chicken and enhances flavor absorption.
- Marinate the chicken for at least 4 hours (overnight is even better) to ensure deep flavor.
- Add ginger-garlic paste, lemon juice, garam masala, turmeric, red chili powder, and cumin to the marinade for an authentic taste.
2. Grill or Pan-Fry the Chicken
- For that signature smoky flavor, cook the chicken over a grill or on a cast iron pan until you get a nice char.
- Cooking over high heat will lock in the juices and create a crispy outer layer while keeping the inside tender.
3. Use Basmati Rice for the Best Texture
- Soak the basmati rice for 20–30 minutes before cooking—it helps the grains stay long and separate.
- Cook the rice with whole spices like cardamom, cloves, bay leaves, and cinnamon to infuse it with fragrance.
- Parboil the rice—cook it until it’s 70% done—before layering with the chicken.
4. Layer It Like a Pro
- In a large pot, layer the rice and chicken alternately. Start with a layer of rice, followed by chicken, and then more rice.
- Sprinkle fried onions, saffron-soaked milk, and fresh coriander and mint between the layers for an authentic touch.
- Drizzle ghee over the top to keep the biryani moist and flavorful.
5. Dum Cooking (Slow Steam Cooking)
- Seal the pot with a tight-fitting lid or dough to trap the steam.
- Cook on low heat for 20–25 minutes to allow the flavors to meld and the rice to finish cooking.
- Let the biryani rest for 10 minutes before serving to let the steam redistribute evenly.
Serving Tricks for Chicken Tikka Biryani:
1. Garnish Like a Pro
- Top with crispy fried onions, chopped mint, and coriander for a pop of color and flavor.
- Sprinkle toasted cashews and raisins for a subtle sweetness and crunch.
2. Add a Side of Raita
- Serve with cool cucumber raita or mint yogurt sauce to balance the rich flavors of the biryani.
- A side of pickle or papad adds extra texture and zing.
3. Present It in a Handi (Clay Pot)
- Serving in a traditional clay pot enhances the rustic appeal and keeps the biryani warm.
- You can even leave the pot sealed at the table and open it just before serving for a dramatic effect.
4. Pair It with Chutney or Salad
- A side of onion and tomato kachumber salad or spicy mint chutney complements the biryani’s flavors perfectly.
Pro Tip:
To get an authentic “restaurant-style” aroma, add a few drops of rose water or screwpine (kewra) water to the rice before sealing for dum cooking. This creates that signature biryani scent!
Key Highlights:
High in protein – from chicken and yogurt marinade.
Rich in carbs – from the basmati rice.
Moderate fat content – from ghee, oil, and marinade.
Good fiber – from spices and vegetables.
Tips to Make It Healthier:
- Use brown rice instead of white rice for added fiber.
- Reduce ghee or oil to lower fat content.
- Add more veggies like peas, carrots, and spinach for extra nutrients.
Master these tips, and you’ll have a Chicken Tikka Biryani that rivals any restaurant—fragrant, flavorful, and irresistibly delicious!
