Chicken Tikka Biryani (step by step photos + video) |Creamy Chicken Biryani Recipe

Chicken Tikka Biryani- Chicken Tikka Biryani made with basmati rice, chicken, Indian spices & clarified butter. This Tikka biryani tastes better than a normal chicken dum biryani.

I have shared many biryani recipes on this website. I love Hyderabadi Chicken Dum Biryani among all the biryani recipes.

I prepared Chicken Tikka Biryani first time this weekend. It tastes so amazing that it is now added to our family favorite list.

If you are bored having the regular chicken biryani then try this chicken tikka biryani recipe. Making a perfect chicken biryani requires a lot of ingredients, time & patience.

I have included all the tips and tricks to make the perfect biryani. The biryani is nice, moist, mildly spicy, and tastes similar to Hyderabadi biryani.

What is Chicken Tikka Biryani?

Chicken tikka biryani is a rice dish made with boneless chicken, basmati rice, and flavorful spices. It is mildly spicy & creamier than normal Chicken Biryani.

Basically, chicken tikka biryani is a combination of two popular dishes - Chicken Tikka and Biryani.

You can make this Chicken biryani in 4 easy steps:

1. Make Chicken Tikka - Chicken pieces are marinated and pan-fried.
2. Cook the biryani gravy - Chicken tikka is then cooked in creamy onion-tomato gravy.
3. Layer with basmati rice - Delicious Chicken tikka masala is layered with partially cooked aromatic basmati rice, aromatic herbs, and spices.
4. Dum Cooking - It is then dum-cooked on low heat that makes it the best chicken biryani.

You can serve chicken tikka biryani with chicken 65, salan, or raita.

I have updated the recipe to make it simple. There is less use of complicated spices.

I promise, there is no compromise with the flavors. This Chicken Tikka Biryani tastes exactly the same as you get in restaurants.

Ingredients to make Chicken tikka biryani

• Boneless chicken pieces - I have used chicken breast cut into bite-size pieces.
• Basmati rice - Use long-grain-aged basmati rice to make biryani. Aged basmati rice does not become soggy easily when dum cooked. They can hold their shape. Basmati rice has its own flavors & when cooked its long grains look beautiful in the dish. You can substitute it with any aged rice.
• Flavoring - ginger garlic paste, coriander powder, cumin powder, garam masala powder, turmeric powder, and salt.
• Curd/yogurt - Always use thick curd or Yogurt while marinating the chicken. Actually, hung curd is used. The curd is tied in a cotton cloth & hanged until all the water is discharged. Also, make sure you are using fresh curd. It is sweet to taste.
• Cashews - It thickens the chicken tikka gravy. This is optional but it surely makes a difference in the texture of the gravy.
• Kashmiri red chili powder - It is optional to use Kashmiri red chili powder. It gives a bright red color to the gravy and is less spicy. However, you can use any red chili powder that you have in your kitchen pantry.
• Lemon juice - It adds a tangy flavor to the tikka masala. If the curd that you are using is sour then skip adding lemon juice to the biryani.
• Oil - You can use any cooking oil.
• Whole spices - bay leaf, shahi jeera (caraway seeds), green cardamom, cloves, cinnamon. If you do not have the entire whole spices then add whatever you have on hand.
• Fried onions or birista - You can easily make it at home. Just deep fry the onion slices in hot oil until golden. Remove & drain it on a kitchen towel. Or use store-bought birista.
• Tomato paste - Use juicy ripe tomatoes for making the chicken tikka gravy. Ripe tomatoes add sweetness to the gravy. You can also use canned tomatoes.
• Biryani masala powder - Biryani masala powder balances the flavors & aroma. You can skip the whole spices & use only biryani masala powder. It has all the essential spices that flavor the biryani.
• Green chilies - Skip adding green chilies if you prefer less spicy.
• Fresh cream - Use fresh cream or Malai. No need to add heavy cream. You can use less fat cream too.
• Herbs - Coriander leaves, Mint leaves & Kasuri methi (dried fenugreek leaves). The addition of kasuri methi is optional. But it adds a beautiful aroma & flavor to chicken tikka masala. Just roast it & crush it when you add it to the tikka masala gravy. If Kasuri Methi is not available skip it.
• Saffron milk (optional) - soak a pinch of saffron soaked in ¼ cup of warm milk. You can substitute it with ¼ cup of plain milk or ¼ cup water in its place.
• Ghee/clarified butter - Ghee makes the biryani rice moist & aromatic. It enhances the flavor of biryani.

For the detailed list of ingredients & their measurements, please check out the recipe card below.

Step by step instructions

Preparations

1. Slice the onions. Set it aside.
2. Chop green chilies, coriander & mint leaves. Set it aside.
3. Make tomato paste - Grind 4 tomatoes to make the paste.
4. Making saffron milk (optional) - Soak a pinch of saffron in ¼ cup of warm milk & set it aside for 15 minutes.
5. Soaking the rice - Rinse basmati rice with water 3-4 times until the cloudiness of water is gone. Soak basmati rice in water for 30 minutes.

Making Chicken Tikka

1. Marinate the chicken with ginger-garlic paste, curd/yogurt, Kashmiri red chili powder, coriander powder, cumin powder, turmeric powder, garam masala powder, lemon juice, salt & oil. Set it aside for an hour. (image 1 & 2)
2. Pan-frying the chicken tikka - Heat 1 tablespoon of oil in a pan over medium-high heat.
3. Put the marinated chicken pieces one by one into the pan. Be careful, not to add the extra marinade while pan-frying the chicken. (image 3)
4. Fry the chicken pieces for 3-4 minutes on each side. The chicken should be completely cooked. (image 4)
5. If the chicken pieces remain uncooked then lower the heat & cook it for few more minutes. Remove & set it aside.
6. Alternatively, you can also bake it in an oven.

Cooking the biryani rice

1. Boil 6 cups of water on high heat. Add salt, whole spices & basmati rice. (image 5)
2. Cook until water comes to a boil again. It will take around 5-6 minutes. (image 6)
3. Take the rice grains between finger & thumb. It should split. (image 7)
4. Drain it into a colander. Set it aside. (image 8)

Making the chicken tikka gravy (biryani gravy)

1. Heat 1 teaspoon of oil in a pan over medium heat.
2. Stir-fry the whole spices for 30 seconds. (image 9)
3. Add onions & stir-fry until lightly golden. (image 10)
4. Next, add ginger-garlic paste & cook for 2 minutes. (image 11)
5. Add tomato paste & leftover marinade. Cook it until tomato paste starts to leave oil from the sides. (image 13 & 14)
6. Add the turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, salt & biryani masala powder. Cook for 2-3 minutes. (image 15 & 16)
7. Add water, stir & cook until it comes to a boil. (image 17)
8. Add the cooked chicken tikka, green chilies & Kasuri methi. Stir & cook it for 5 minutes. (image 18)
9. Finally add cream, stir & cook for a minute. (image 19)
10. Chicken tikka gravy is ready. (image 20)

Assembling & layering chicken tikka biryani

1. I am layering the biryani in the same pan. To make the first layer, remove more than half of the chicken tikka masala to a separate bowl. (image 21)
2. Add mint & coriander leaves over the first layer. Mix it well.
3. Layer half of the partially cooked biryani rice. (image 22)
4. Over it sprinkle mint leaves, coriander leaves, biryani masala powder, and fried onions.
5. Layer the chicken tikka masala over it. (image 23)
6. Add mint & coriander leaves.
7. Layer the other half of the biryani rice.
8. Finally sprinkle mint & coriander leaves, fried onions, biryani masala powder, saffron milk & 2 teaspoon ghee/clarified butter. (image 24)
9. Cover & cook it for 10 minutes on low heat.
10. Chicken tikka biryani is ready to serve.

Cooking Tips

• Use a heavy bottom pan to layer & dum cook the biryani. Biryani sometimes gets burnt or stick at the bottom of the pan when dum cooked. That is why using a heavy bottom pan or vessel is recommended.
• Marinate the chicken overnight to make it more flavorful. Transfer it to an air-tight container and keep it in the refrigerator.
• For pan-frying the chicken, make sure the pan is very hot. It will seal the outer edges of the chicken. Do not flip it until it gets char marks. The chicken will be crisp outside & nice & moist inside.
• You can bake the chicken instead of pan-frying it. Bake it until the chicken pieces get char (black spots) marks on it.
• If the chicken is crisp-fried but remains uncooked from inside then lower the heat & fry it.
• Do not add the extra marinade while pan-frying the chicken. Reserve the marinade to use later while making the gravy.
• Make sure to keep the chicken tikka masala gravy thick. If it is thin then it will make the biryani soggy.
• The addition of saffron milk is optional. But if you skip it then add an equal amount of milk or water to the biryani.

Variations that you can make

• Make paneer tikka biryani with paneer instead of chicken.

Storage Suggestions

• Leftover chicken tikka biryani can be stored in an airtight container in the refrigerator.
• Let the biryani come to room temperature before storing it.
• When ready to consume, take it out in a microwave-safe bowl/plate. Sprinkle some water over it & reheat it in the microwave.
• Store biryani in small portions & take out the quantity that you are ready to consume. Reheat only that portion.
• Do not reheat the biryani again & again. Biryani will lose the flavors, texture & aroma.
• Use the leftover biryani within 2 days.

If you like this recipe, you may be interested in these other easy biryani recipes

• Hyderabadi Chicken Biryani
• Kacchi Biryani
• Butter Chicken Biryani
• Egg Biryani
• Mutton Biryani
• Prawn Biryani

If you make this recipe, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook,   Pinterest, and YouTube!

Print Pin

5 from 1 vote

Chicken Tikka Biryani recipe

Chicken tikka biryani made with basmati rice, chicken, aromatic Indian spices & yogurt. This biryani tastes exactly the sameserved in restaurants. The biryani is nice, moist & mildly spicy.

Course Main

Cuisine Indian, Mughlai

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4 people

Calories 410kcal

Author Preeti

Equipment

• Heavy bottom pan

Ingredients

Marinating the chicken tikkas

• 500- gram Boneless chicken pieces
• 2 teaspoon ginger garlic paste
• 4 tablespoon thick curd/yogurt
• 2 teaspoon Kashmiri red chili powder or use normal red chili powder
• 1 tsp spicy red chili powder Skip if you prefer less spicy
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• ¼ teaspoon turmeric powder
• ½ teaspoon garam masala powder
• 1 tablespoon lemon juice
• salt to taste
• 1 teaspoon oil

To make Biryani rice

• 1 bay leaf (tej patta)
• 1 teaspoon caraway seeds (optional) (shahi jeera)
• 2 green cardamom (choti elaichi)
• 3-4 cloves (laung)
• 1- inch cinnamon (dalchini)
• Salt to taste
• 1 teaspoon oil
• 2 cups basmati rice

To make Chicken Tikka Curry

• 1 teaspoon oil
• 2 green cardamom (choti elaichi)
• 3 cloves (laung)
• 1- inch cinnamon (dalchini)
• 1 onion sliced
• 1 teaspoon ginger-garlic paste
• 1 cup tomato paste (blend 4 tomatoes to make a paste)
• ¼ teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder
• ½ teaspoon coriander powder
• ¼ teaspoon cumin powder
• salt to taste
• 1 teaspoon biryani masala powder
• 2 green chilies
• 1 teaspoon roasted & crushed Kasuri Methi optional
• ¼ cup cream Malai

To assemble & layer the Biryani

• ½ cup chopped coriander leaves
• ¼ cup chopped mint leaves
• ¼ cup saffron milk soak pinch saffron in warm milk for 15 minutes.
• ½ teaspoon biryani masala powder
• 2 teaspoon ghee/clarified butter
• 1 onion slice it & deep fry it to make fried onions

Instructions

Preparation

• Rinse basmati rice with water 3-4 times until the cloudiness of water is gone. Soak basmati rice in water for 30 minutes.
• Slice the onions. Set it aside. It will be used to make the gravy.
• Chop green chilies, coriander & mint leaves. Set it aside.
• Make tomato paste - Grind 4 tomatoes to make the paste.
• Soak a pinch of saffron in ¼ cup of warm milk & set it aside for 15 minutes.

Making the chicken tikka

• Marinate the chicken with ginger-garlic paste, curd/yogurt, Kashmiri red chili powder, coriander powder, cumin powder, turmeric powder, garam masala powder, lemon juice, salt & oil. Set it aside for an hour.
• Pan-frying the tikka - Heat 1 teaspoon of oil in a pan over medium-high heat.
• Put the marinated chicken pieces one by one to the pan. Be careful, not to add the extra marinade while pan-frying the chicken.
• Fry the chicken pieces3-4 minutes each side. The chicken should be completely cooked.
• If the chicken pieces remain uncooked then lower the heat & cook it for few more minutes. Remove & set it aside.

Cooking the biryani rice

• Boil 6 cups of water on high heat. Add salt, whole spices & basmati rice. Cook until water comes to a boil again. It will take around 5-6 minutes. Drain it into a colander. Set it aside.

Making the chicken tikka curry

• Heat 1 teaspoon of oil in a pan over medium heat.
• Stir-fry the whole spices for 30 seconds.
• Add onions & stir-fry until lightly golden.
• Add ginger-garlic paste & cook for 2 minutes.
• Add tomato paste & leftover marinade. Cook it until tomato paste starts to leave oil from the sides.
• Add the turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, salt & biryani masala powder. Cook for 2-3 minutes.
• Add water, stir & cook until it comes to a boil.
• Add the cooked chicken tikka, green chilies & kasuri methi. Stir & cook it for 5 minutes.
• Finally add cream, stir & cook for a minute.
• Chicken tikka curry is ready.

Assembling & layering chicken tikka biryani

• I am layering the biryani in the same pan. To make the first layer, remove more than half of the chicken tikka masala to a separate bowl.
• Add mint & coriander leaves. Mix it well.
• Layer half of the cooked biryani rice.
• Over it sprinkle mint leaves, coriander leaves, biryani masala powder, and fried onions.
• Layer the chicken tikka masala over it.
• Add mint & coriander leaves.
• Layer the other half of the biryani rice.
• Finally sprinkle mint & coriander leaves, fried onions, biryani masala powder, saffron milk & 2 teaspoon ghee/clarified butter.
• Cover & cook it for 10 minutes on low heat.
• Chicken tikka biryani is ready to serve.

Video

Notes

1. Make sure the chicken tikka is completely cooked before you add it to the gravy.
2. Do check out the ingredient list in the post for substituting any ingredients.
3. If you have kewra water then add a few drops to the biryani while layering it.
4. Marinate the chicken overnight for the best flavor. Transfer marinated chicken to an airtight container. Keep it in the refrigerator.