Chicken Tikka Biryani
Chicken tikka biryani with marinated chicken, basmati rice, warm spices, onions, and fresh coriander.
Ingredients
- 4 teaspoons tandoori marsala ground
- 1 teaspoon ground turmeric ground
- ½ teaspoon curry powder ground
- ¾ teaspoon garam masala
- ¾ teaspoon ground cumin ground
- ¾ teaspoon ground coriander ground
- 3 tablespoon yogurt
- 2 teaspoons lemon juice
- 2 inches fresh ginger peeled and grated
- 8 cloves garlic finely chopped
- 2 teaspoons salt
- 1.1 pound chicken breast chopped
- 1 tablespoon ghee
- 2 tablespoons vegetable oil
- 2 onions chopped
- 1 tablespoon tomato paste
- fresh coriander chopped
- 1¼ cups basmati rice soaked for 30 minutes and drained
Ingredients you need per step are listed below the step in Italic
Instructions
- Mix a tablespoon tandoori masala, ½ teaspoon turmeric, curry powder, ½ teaspoon garam masala, ½ teaspoon cumin, ½ teaspoon coriander, yogurt, lemon juice, half the ginger, half the garlic, and ½ teaspoon salt.½ teaspoon ground turmeric, ½ teaspoon curry powder, ½ teaspoon garam masala, ½ teaspoon ground cumin, ½ teaspoon ground coriander, 3 tablespoon yogurt, 2 teaspoons lemon juice, 1 inches fresh ginger, 4 cloves garlic, ½ teaspoons salt, 3 teaspoons tandoori marsala
- Coat the chicken with the marinade. Cover and chill for at least 1 hour, or overnight.1.1 pound chicken breast
- Preheat the oven to 450 °F. Roast the chicken for 15 minutes.
- Heat the ghee and vegetable oil in a large pan.1 tablespoon ghee, 2 tablespoons vegetable oil
- Add the onions and the remaining ginger and garlic. Cook over high heat for 5 minutes, stirring often.1 inches fresh ginger, 2 onions , 4 cloves garlic
- Stir in the tomato paste, 1 teaspoon tandoori masala, ½ teaspoon turmeric, ¼ teaspoon garam masala, ¼ teaspoon coriander, ¼ teaspoon cumin, and 1½ teaspoons salt.1 teaspoons tandoori marsala, ½ teaspoon ground turmeric, ¼ teaspoon garam masala, ¼ teaspoon ground cumin, ¼ teaspoon ground coriander, 1 tablespoon tomato paste, 1 ½ teaspoons salt
- Cook for 2 minutes over medium heat. Cover and cook over low heat for 5 minutes, stirring now and then.
- Add the roasted chicken and cook over medium heat for 3 minutes. Cover and cook over low heat for 10 minutes.
- Stir in the fresh coriander and take the pan off the heat.fresh coriander
- Boil the soaked rice in 6 cups (1500 ml) water for about 5 minutes, until half cooked. The grains should be softer outside but still firm in the center. Drain well.1¼ cups basmati rice
- Layer the rice and chicken mixture in a large saucepan, starting and ending with rice.
- Cover and cook over very low heat for 10 to 13 minutes, until the rice is tender.
NOTES
1. Can I marinate the chicken overnight? Yes. Overnight marinating gives the yogurt, spices, garlic, and ginger more time to flavor the chicken.
2. Can I skip roasting the chicken first? I would not. Roasting adds flavor and keeps the chicken from tasting flat in the finished biryani.
3. What does half-cooked rice mean? The outside of the grain should be softening, but the center should still have a little bite. The rice finishes cooking during the final steam.
4. What if the rice is still too firm at the end? Add 2 to 3 tablespoons water, cover again, and steam for a few more minutes over very low heat.
5. Can I use Greek yogurt? Yes. If it is very thick, loosen it with a small splash of water so it coats the chicken evenly.
6. Storage
- Refrigerator: Cool leftovers quickly and store covered in the fridge for up to 1 day.
- Reheat thoroughly in a pan or microwave until piping hot.
- Freezing is possible, but the rice texture is best when eaten fresh.
Nutrition
Calories: 339kcal | Carbohydrates: 39g | Protein: 22g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 61mg | Sodium: 915mg | Fiber: 2g | Sugar: 3g | Vitamin A: 87IU | Vitamin C: 7mg | Iron: 1mg
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