Tandoori/Tikka Chicken Biryani

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Average: 5 (2 votes)
Servings 
Serves 4-6

Finger-licking deliciously spicy, aromatic Tandoori/Tikka Biryani...one of the best biryani versions!

Ingredients for Tikka
1
chicken around 1.2-1.5kg, skin removed (cut into 8-12 pieces)
1 heaped tbsp
tandoori masala
(if your tandoori masala is spicy or too salty, then use less and add a bit of red colouring to the marinade)
2 tbsp
tomato paste
1 tsp
salt
(adjust to taste)
2 tsp
red chilli powder
1 tsp
cumin powder
1/4 tsp
turmeric powder
1 tbsp
ginger paste
1 tbsp
garlic paste
1/4 cup
yoghurt
juice of 1 lemon
2 tbsp
oil
Ingredients for Masala/Gravy
4
onions, sliced finely and fried until golde
1/4 cup
oil
5
fresh tomatoes, chopped into small pieces
4
peeled, quartered and fried potatoes (optional)
1/4 cup
yoghurt, fresh and whipped
1/2 tsp
garlic paste
1/2 tsp
ginger paste
1-2 tbsp
tomato paste
1 tsp
red chilli powder
1
green chilli, chopped
1
cinnamon stick
1
cardamom pod
2
cloves
1/4 tsp
turmeric powder
1 tsp
sugar to cut the acidity from the tomatoes (optional)
1 tsp
coriander powder
1 tsp
cumin powder
1 tsp
garam masala
pinch of saffron
salt to taste
chopped coriander for garnishing
Ingredients for Rice
3 cups
basmati rice
salt
saffron & food colouring
oil
whole spices
Instructions 

First, prepare the Chicken Tikka. 

Mix all the Tikka ingredients to form a marinade. Then m ake 2-3 deep slits on each piece of chicken, apply the marinade on them. The slitting ensures that the flavour from the marinade goes all the way into the chicken, and also helps with quick and even cooking. Refrigerate covered preferably overnight for best results, but even up to 4-6 hours is ok.

You can taste the marinade before adding your chicken and adjust salt/chilli. Remember that it needs to be a bit salty because the chicken is without salt and it will go into that marinade, so don't leave the marinade bland. If you prefer a more vibrant colour, add a few drops of food coloring and mix well.

Bbq the chicken on a grill over hot coals, using low heat to ensure the chicken is cooked through. Make sure you oil the grill so that the chicken doesn't stick, and turn the pieces over every few minutes to get all sides equally done.

Alternatively you can grill in an oven. Pre-heat oven at 200 C. Place the chicken pieces on an oiled oven grill & keep an oven tray underneath to catch any drippings which will be used later in the sauce. Grill the chicken pieces on both sides, for about 10 min per side or until slightly charred. You can then smoke the pieces of chicken by putting all the chicken pieces in a deep dish, lighting a piece of coal and placing it on a piece of foil in the centre of the dish, then add a few drops of oil to the lit coal and cover the dish so that the smoke is retained inside and gets absorbed by the chicken. Open the dish in 2 minutes and discard the coal and piece of foil.

Reserve the marinade and drippings, they will be added to the biryani's gravy.

Next prepare the Masala/Gravy.

Heat the oil in a deep pot then add the whole spices (cinnamon, cardamom and cloves) followed by the fresh tomatoes and half the green chilli. Cook until the tomatoes are dry, then add half of the remaining fried onions (reserve a handful for later). Add the garlic and ginger pastes, followed by the tomato paste. Sprinkle salt, cumin, chilli, turmeric and coriander powders. Cook together until the oil is released from the sides. Then add the whipped yoghurt and the reserved marinade as well as the drippings from the chicken and cook until the gravy is thick and cooked through. Sprinkle the sugar and mix well.

Next, add some water (about half cup...just enough to immerse the chicken pieces in). Once the water simmers, reduce the heat to low and then gently add the grilled chicken. Cover and simmer on low heat to cook the chicken through. Every once in a while, open the pot and gently swirl everything together or stir gently with a flat spoon so that the gravy coats the chicken and they get turned over so that they may cook evenly on all sides. This should take about 10-15 minutes.

Once the chicken pieces are fully cooked, adjust salt, add the remaining chopped green chilli, garam masala and chopped coriander. Add the potatoes if you want to use them in the recipe and stir them in.

Finally prepare the Rice

Wash then soak 3 cups of rice in water for about 20-30 mins.

Soak a few saffron strands in some water and set aside.

Bring a big pot of water to boil, add salt, 4 cardamom pods, 2-3 cinnamon sticks and 2-3 cloves plus about 2 tbsp. of oil.

Drain the soaked rice and add it to this water when it is boiling. Cook until the rice is about 3/4 done, remove and strain out all the water.

Put half the rice back into the pan, add the tikka masala on top of it, sprinkle the handful of reserved fried onions and some chopped fresh coriander, and add the remainder of the rice to cover the masala. Then drizzle about 2 tbsp. of oil and the saffron water. Add a bit of orange colour on one side and mix it up a bit with a spoon and cover the pot tightly. Steam this on low heat for 15 minutes or put in a 180 C preheated oven for about the same time. Serve hot!

Enjoy! :)


Comments

Fauzia's Kitchen Fun's picture

W/Salaam Rukaiya, yes you can use the puree which comes in a tube. Paste is slightly more concentrated, but puree is fine too.

salams fauzia i am going to try the chicken tikka biryani but wasnt sure what you mean by tomato paste, can you please explain this to me, is it tomato puree which comes in the tube??

thanx

Rukaiya

Assalamu alaikum wb. Do you mix your own tandoori masala (in which case I know you are going to share, mashaAllah :-) or must we buy it ready made? by the way what is mace? I see it is used elsewhere. Shukran

Fauzia's Kitchen Fun's picture

W/Salaam, I normally buy ready-made tandoori masala. Mace is the outer covering of nutmeg.

assaalalaikum,mashaALLAH ur site is so well organized.n even d dishes r very good.i m from india .jazakallahukhair for sharing ur culinary knowledge may Allah gv u reward,Ameen.

Hi can I make this in boneless? Also can I skip the grilling? Usually when u put the ckn in the oven alot of water comes out, inspite of draining the water after the ckn is washed? Plz guide

Fauzia's Kitchen Fun's picture

Hi, yes you can make it boneless, I would not skip the grilling coz then you will lose out on flavour. Chicken will only release a lot of water IF the heat is low in the oven. Make sure to preheat the oven to VERY hot then put the chicken in and after a few minutes turn the heat down. This seals the chicken surface so the moisture stays INSIDE the chicken instead of all of it oozing out and drying up the meat.

salams fauzia could you please put up the recipe for paya curry ? kind regards

I cant wait to try it!
Greetings from Sri Lanka

Salaams. I just wanted to know if there is a speacial coal to use for the smoking process?

Fauzia's Kitchen Fun's picture

W/Salaam, no special coal just the regular type.

AoA fauzia Baji I today I try ur recipe some guests r coming today plz guide me how much temperature on electric oven for grill the chickenBcoz my oven had 500 degrees plz can u guide me as soon as possible thnx Allah hafiz

aoa fauzia can u please guide me the size of your cup for the rice? is it the standard 250 ml baking cup ?

Fauzia's Kitchen Fun's picture

My cup of rice weighs 185gm.

how much onien and tomatoes approx.? around 500 g ? i will prepare the masala one day ahead , that will be ok right?

Fauzia's Kitchen Fun's picture

Around 300gm. And yes a day ahead is fine. :)

Rizzi's picture

assalamu alaikum sis... Im new to cooking.. Please tell me how to steam the rice?

Fauzia's Kitchen Fun's picture

W/Salaam, put the boiled rice in a pot, cover with a tight fitting lid and place on very low heat for 15 minutes. That's called steaming the rice. :)

Asm. When u say to add the veggie masala in the rice which masala are you referring to? Is the chicken mixed with the rice in this recipe? I love your recipes and use them often.

Fauzia's Kitchen Fun's picture

Sorry that was a typo, it should say tikka masala. Have fixed it. :)

Assalamu alaykum, you mean this recipe is for ½kg rice?

Fauzia's Kitchen Fun's picture

W/Salaam, yes around half a kg. Each cup is normally 185gm.

Assalam aleikum fauzia, can I mAke the gravy a day before? I have guests and got a lot to do pls giv me a solution.

Fauzia's Kitchen Fun's picture

W/Salaam, yes that is fine.

Thank Fauzia, il do dat tomorrow as d guests will b coming on Sunday.

alsm

when the chicken are fully cooked in the gravy, should the gravy (tikka masala )look dry or bit wattery?

Fauzia's Kitchen Fun's picture

W/Salaam, we prefer a thick gravy although it really is up to you how you prefer yours. :)

Can I use boneless chicken instead? If so how much?

Fauzia's Kitchen Fun's picture

Yes you can. 500 gm boneless chicken will do.