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Chicken Tikka Biryani

by Evelyn Liu featured in Recipes For Indian Food Lovers

Ingredients

for 6 servings

Chicken Tikka

  • 1 ⅓ lb
    chicken breast (600 g)
  • 1 ⅔ cups
    natural yogurt (410 mL)
  • 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
  • ½ cup
    natural yogurt (100 mL)
  • ⅓ cup
    water (100 mL)

Rice

  • 1 ⅔ cups
    water (400 mL)
  • 1 ½ cups
    basmati rice, soaked for at least 20 minutes (300 g)
  • 1 bay leaf
  • ½ teaspoon
    cumin seed

Biryani Assembly

  • 1 ½ cups
    onion, carmelised (200 g)
  • ½ cup
    fresh coriander, finely chopped (20 g)
  • 1 tablespoon
    oil
  • 1 cup
    water, saffron-infused (200 mL)
    Calories 354
    Fat 10g
    Carbs 34g
    Fiber 1g
    Sugar 4g
    Protein 29g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven 430˚F ( 220˚C).
  2. Combine all the chicken tikka ingredients and marinate in the fridge for at least 1 hour.
  3. 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.
  4. Reserve the chicken tikka marinade for later use.
  5. Bake the chicken skewers for about 15 minutes, until slightly dark brown on the edges and cooked throughout.
  6. Heat oil in a large pot over medium heat, then sauté the onions with the herbs and spices until just browned.
  7. Add in the chopped tomatoes and fry till soft.
  8. Pour in the yogurt, water, and reserved tikka marinade, and mix it well with the vegetables and spices.
  9. Bring the mixture to a boil, add in the chicken and cook for a further 4-5 minutes. Set aside.
  10. 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.
  11. 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.
  12. Enjoy!
 

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