Chicken Tikka Biryani is a spectacular fusion of two classic Indian favorites — tender, boldly spiced chicken tikka and fragrant, saffron-kissed rice, all layered together for a meal that’s both a celebration and a comfort in every bite. Each spoonful brings gorgeous aromas, vibrant colors, and the perfect balance of savory heat and herby freshness. If you’re looking for a showstopper to impress your family or guests, this recipe captures the magic of restaurant biryani in your very own kitchen.
Ingredients You’ll Need
What makes Chicken Tikka Biryani so memorable is how every simple ingredient brings something essential: rich yogurt tenderizes and flavors the chicken, aromatic whole spices perfume the rice, and a handful of herbs brightens every layer. Gather these basics and you’re halfway to success.
- Chicken: Use boneless chicken thighs or breasts for juicy, flavorful tikka pieces that soak up the marinade beautifully.
- Yogurt: Plain yogurt helps tenderize the chicken and carries spices deep into every bite.
- Lemon juice: Adds a touch of tang that brightens up the marinade and balances the spices.
- Ginger-garlic paste: This duo offers pungency and warmth, a foundation for great Indian flavor.
- Ground cumin, coriander, garam masala: These spices create layers of earthy, citrusy, and complex tastes in the chicken and rice.
- Turmeric and chili powder: Turmeric lends golden color, while chili powder brings gentle heat.
- Salt: Balances and enhances all the big flavors in this dish.
- Oil: Helps the marinade cling to the chicken and ensures perfect searing.
- Basmati rice: Its long, fluffy grains absorb the saffron and spices, giving the biryani that signature texture and aroma.
- Whole spices (bay leaf, cloves, cardamom, cinnamon): Infuse the rice with irresistible fragrance and subtle warmth.
- Ghee or oil: Richness and a touch of tradition go into the onions and layering.
- Onion: Caramelized onion adds natural sweetness and deep flavor to every layer.
- Saffron threads (optional): Soaked in milk, these create lovely golden streaks and dreamy aroma throughout your biryani.
- Fresh cilantro and mint: Deliver a burst of color and herby flair in each bite.
How to Make Chicken Tikka Biryani
Step 1: Marinate the Chicken
Start by making the marinade in a roomy bowl. Mix plain yogurt, lemon juice, ginger-garlic paste, cumin, coriander, garam masala, turmeric, chili powder, salt, and a splash of oil. Add the chicken pieces and give everything a good coated mix. Let this sit in the fridge for at least an hour—overnight is even better for deeper flavor.
Step 2: Prepare the Biryani Rice
Rinse and soak your basmati rice for 20 minutes, which helps achieve perfect, separated grains. Boil water with salt, bay leaf, cloves, cardamom, and cinnamon, then add the soaked rice. Cook until just 80% done; you want the grains to have a slight bite since they’ll steam more later. Drain and set aside.
Step 3: Cook the Chicken Tikka
In a hot skillet or grill pan, cook the marinated chicken in batches over medium-high heat. You want a nice bit of char on the outside but juicy insides—about 6 to 8 minutes should do it. Set the chicken aside (and try not to snack on too many pieces).
Step 4: Caramelize the Onions
Grab your heaviest pot or Dutch oven to start layering flavor. Heat the ghee or oil, add the thinly sliced onions, and cook slowly until they turn a deep, golden brown—12 to 15 minutes will give the best result. Remove half for topping later; these crispy, sweet onions are the crown jewels of your biryani.
Step 5: Layer and Steam the Biryani
Time for the fun part. Over the caramelized onions in your pot, add half the cooked rice. Next, arrange the chicken tikka pieces evenly, sprinkle with fresh cilantro and mint, and cover with the remaining rice. Drizzle saffron milk over the top if you’re using it. Seal tightly with a lid or foil and let everything steam together over low heat for 15 to 20 minutes—the flavors will bloom and the rice will finish perfectly.
Step 6: Fluff and Finish
Lift the lid, inhale that heavenly aroma, and gently fluff the Chicken Tikka Biryani with a fork. Top with your reserved caramelized onions. The colors and scents will make everyone’s mouths water before the first bite!
How to Serve Chicken Tikka Biryani
Garnishes
A handful of freshly chopped cilantro and mint is a must for Chicken Tikka Biryani, both for color and a burst of freshness. For extra wow, scatter pomegranate seeds or slivered almonds on top—these add festive color and texture.
Side Dishes
Keep it classic with a cool cucumber raita or a simple yogurt sauce to balance the spices. A crisp salad of sliced onions, tomatoes, and lemon wedges is also a lovely, crunchy contrast for this hearty dish.
Creative Ways to Present
Serve Chicken Tikka Biryani directly from a Dutch oven for a rustic, communal touch, or individually portion it in mini Dutch ovens or clay pots for dinner parties. You can even layer it in a ring mold to create a dramatic plated presentation that’s guaranteed to turn heads!
Make Ahead and Storage
Storing Leftovers
Cool any leftover Chicken Tikka Biryani completely, then transfer it to airtight containers. It will keep beautifully in the fridge for up to 3 days. The flavors mellow and deepen overnight, making leftovers crave-worthy!
Freezing
For longer storage, freeze portions of biryani in tight containers or resealable bags. The rice and chicken both freeze well and can be kept frozen for up to a month. Thaw overnight in the fridge for best results.
Reheating
The gentlest way to reheat Chicken Tikka Biryani is in a covered dish in the oven at 300°F or using a nonstick pan with a splash of water and a lid over medium-low heat. A minute or two in the microwave also works for smaller portions—just cover to keep the rice moist.
FAQs
Can I use bone-in chicken for Chicken Tikka Biryani?
Absolutely! Bone-in chicken adds more flavor, though you might need a bit longer to cook through. Just be sure to cut it into smaller pieces to help it cook evenly and layer well with the rice.
How spicy is this biryani?
This Chicken Tikka Biryani has a pleasant warmth, mainly from the chili powder and garam masala, but it’s not fiery. Want it milder? Use less chili powder. Crave more heat? Toss in a diced green chili or extra chili powder.
Can I make this biryani vegetarian?
Absolutely! Substitute paneer or roasted vegetables like cauliflower, carrots, and potatoes for the chicken. The marinade and assembly stay the same, and you still get a hearty, flavor-packed biryani.
What’s the best rice for Chicken Tikka Biryani?
Always reach for aged basmati rice. Its long, slender grains stay fluffy, soak up spices beautifully, and give Chicken Tikka Biryani that classic biryani fragrance and texture you just won’t get with any other rice.
Is saffron necessary?
Saffron adds luxury and aroma, but Chicken Tikka Biryani shines even without it. If you don’t have saffron, finish your biryani with a drizzle of melted ghee or a few drops of rosewater for extra richness and fragrance.
Final Thoughts
If you’re craving something both comforting and a little bit special, Chicken Tikka Biryani is truly the answer. Once you take that first aromatic, flavor-packed bite, you’ll see why it’s a beloved classic. Give it a try—you might just find it becomes your new go-to for weeknights or celebrations alike!
Print
Chicken Tikka Biryani Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Tikka Biryani recipe combines the flavors of tender chicken tikka with fragrant spiced rice, creating a deliciously aromatic and satisfying dish that is perfect for special occasions or weeknight dinners.
Ingredients
For the Chicken Tikka:
- 1 pound boneless chicken thighs or breasts (cut into bite-sized pieces)
- ½ cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- ½ teaspoon chili powder
- ½ teaspoon salt
- 1 tablespoon oil
For the Biryani Rice:
- 1½ cups basmati rice (rinsed and soaked for 20 minutes)
- 3 cups water
- 1 bay leaf
- 4 whole cloves
- 4 green cardamom pods
- 1 cinnamon stick
- ½ teaspoon salt
- 2 tablespoons ghee or oil
- 1 large onion (thinly sliced)
- ½ teaspoon saffron threads soaked in ¼ cup warm milk (optional)
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh mint
For the Biryani Assembly:
Instructions
- Marinate the Chicken: In a bowl, combine yogurt, lemon juice, ginger-garlic paste, cumin, coriander, garam masala, turmeric, chili powder, salt, and oil. Add chicken pieces and coat well. Marinate in the fridge for at least 1 hour or overnight.
- Cook the Rice: Boil water with salt, bay leaf, cloves, cardamom, and cinnamon. Add soaked rice and cook until 80% done. Drain and set aside.
- Cook the Chicken: Cook marinated chicken until fully cooked and slightly charred. Set aside.
- Caramelize Onions: In a pot, heat ghee/oil. Cook onions until golden and caramelized. Remove half for topping.
- Layer the Biryani: Alternate layers of rice, chicken, cilantro, and mint. Drizzle saffron milk over the top. Cover and cook on low heat for 15–20 minutes.
- Serve: Fluff before serving and top with caramelized onions.
Notes
- Serve with raita or cucumber yogurt sauce.
- For extra richness, add butter or ghee before the final steam.
- This dish can also be baked in a 350°F (175°C) oven for 20 minutes if preferred.
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
