Chicken Tikka Biryani
Homemade chicken tikka biryani because making it yourself is much more fun! ?
Author: The Chef
Cuisine: Indian
Recipe type: Main dish
Ingredients
CHICKEN TIKKA
- 600 g (1 ⅓ lb) chicken breast
- 400 mL (1 ⅔ cups) natural yogurt
- 1 tablespoon lemon juice
- 2 tablespoons ginger garlic paste
- 2 tablespoons tikka masala sauce
- 1 tablespoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt
CURRY
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 tablespoons ginger garlic paste
- 1 teaspoon cumin seed
- 2 black peppercorns
- 2 cloves
- 1 teaspoon red chili powder
- ½ teaspoon coriander powder
- 1 teaspoon garam masala powder
- 1 teaspoon salt
- 2 tomatoes, finely chopped
- 100 mL (½ cup) natural yogurt
- 100 mL (⅓ cup) water
RICE
- 400 mL (1 ⅔ cups) water
- 300 g (1 ½ cups) basmati rice, soaked for at least 20 minutes
- 1 bay leaf
- ½ teaspoon cumin seed
BIRYANI ASSEMBLY
- 200 g (1 ½ cups) onion, carmelised
- 20 g (½ cup) fresh coriander, finely chopped
- 1 tablespoon oil
- 200 mL (1 cup) water, saffron-infused
Instructions
- Preheat the oven 220˚C (430˚F).
- Combine all the chicken tikka ingredients and marinate in the fridge for at least 1 hour.
- Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
- Reserve the chicken tikka marinade for later use.
- Bake the chicken skewers for about 15 minutes, until slightly dark brown on the edges and cooked throughout.
- Heat oil in a large pot over medium heat, then sauté the onions with the herbs and spices until just browned.
- Add in the chopped tomatoes and fry till soft.
- Pour in the yogurt, water, and reserved tikka marinade, and mix it well with the vegetables and spices.
- Bring the mixture to a boil, add in the chicken and cook for a further 4-5 minutes. Set aside.
- In a large pot, assemble your biryani in the following layers: ⅓ rice, ½ chicken curry, ½ caramelised onion, ½ coriander, ⅓ rice, oil, ½ of the saffron-infused water, ½ chicken curry, ⅓ rice, the rest of the saffron-infused water, ½ caramelised onion, and finally top with the remaining coriander.
- Simmer the biryani over a low heat for 10 minutes or until all the water is absorbed and the rice and chicken are heated throughout.
- Enjoy!
Watch the recipe video here:
Homemade chicken tikka biryani because making it yourself is much more fun! ?RECIPE: https://tasty.co/recipe/chicken-tikka-biryani
Posted by Proper Tasty on Saturday, May 26, 2018
