Taste the Best Indian Chicken Tikka Biryani

Chicken tikka biryani is a must-try Indian recipe.

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Chicken Tikka Biryani ⠀⠀⠀⠀⠀⠀⠀⠀⠀ This morning, I shared on my stories that my favorite Pakistani dish is Chicken biryani, and that I could eat it every day if I could. But obviously that’s probably not the healthiest idea 😂. So I recently made a healthier AND more delicious version of this popular dish- Chicken Tikka Biryani. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ I marinated boneless chicken (you could use bone-in too if you prefer), and then baked it. I made a simple masala for the biryani, and then layered the rice and chicken. The result was heavenly- Tender pieces of chicken with the familiar biryani masala.. and topped with raita. You truly have to eat it to know. Add this delicious recipe to your weekend cooking! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Ingredients: – Two pounds boneless or bone in Chicken, cut in chunks – For the marination: Salt, coriander powder, chilli powder, paprika, cumin powder, white or black pepper, ginger+garlic paste, lemon juice – For the masala: – 3 small or 2 medium onions, finely sliced – 3 tomatoes, chopped – Salt, Turmeric powder, Chilli powder. – One tablespoon @shanfoods Bombay Biryani mix – One tablespoon yogurt, whipped – 2 small potatoes, cubed (optional) – 3 cups of Rice, washed and soaked. – Coriander, mint, and lemon slices for layering. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Mix all the masalas + one tablespoon oil and marinate chicken pieces for at least 2 hours. (Overnight is best). Bake the chicken in the oven, for 35 minutes until fully cooked. Heat up charcoal and then add and cover to the chicken. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ In a pot, add oil. Fry onions until golden. Set aside a little for garnish. Add ginger garlic paste and sauté well. Add dry spices and fry well. Next add the tomatoes. Cover and cook until tender. Now add yogurt mixed with Bombay Biryani masala (optional). Now add chicken and mix well. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Cook the rice until they are 70% cooked. Strain the rice. Add the Chicken and masala and layer it, adding the coriander, mint, and lemon slices in between. Dum (cook) on a low heat until steam comes out of the pot. Make some raita, salad, and SERVE! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #muslimmom #pakistaniblogger #pakistanifoodblogger #chickentikkabiryani #fusionfood #pakistanimom #pakistanirecipe

A post shared by Irma | Pakistani Food & Home (@myuniversalkitchen) on


For the chicken:

  • 1 large onion
  • 4 tablespoons yogurt
  • 2 green chillies
  • 1/2 cup milk
  • 500 g chicken
  • 1 tablespoon chicken tikka masala powder
  • coriander
  • 1 teaspoon red chilli powder
  • 2 tablespoons ghee or oil
  • 1 teaspoon cumin powder
  • saffron strands
  • 1/2 tablespoon lemon juice
  • 1 tablespoon coriander powder
  • salt

For the rice:

  • 2 black cardamoms
  • 3-4 cloves
  • 1 bay leave
  • 500 g Basmati rice
  • 3-4 green cardamoms
  • 1 tablespoon salt
  • 1 teaspoon caraway seed
  • 1 teaspoon ghee or oil
  • 1/2 inch cinnamon stick


  1. Start by frying the onion, cut into slices. Remove it from the oil when done.
  2. Get a bowl and fill it with the coriander powder, yogurt, red chilli powder, salt, cumin powder, garam masala powder, lemon juice, and half of the brown onions. Add the mint leaves, a handful of coriander, and green chilies.
  3. Prepare the chicken by cutting it slightly with a knife on several spots. Add it to the bowl with the marinade for at least half an hour.
  4. Also, let the rice soak for half an hour.
  5. When the chicken and rice are done, you can start cooking the rice.
  6. Combine two cups of water with bay leaf, black and green cardamoms, caraway seed, ghee, cinnamon stick, and cloves. When the water starts boiling add the rice.
  7. When the rice makes 80% of the mixture you can discard the water.
  8. Cook the chicken and marinade with 1 tablespoon ghee.
  9. Add the saffron strands to the milk in the meantime.
  10. When the chicken is done, add half of the rice to it. Add some of the onions, coriander and mint leaves. Top it off with the rest of the rice.
  11. Add another layer of coriander, onions, and mint. Finish off with the milk, saffron, and lemon juice.
  12. Add a lid to the pan and place it on top of a heavy bottom skillet.
  13. Turn the heat to low and cook the chicken tikka biryani for 30 minutes.