How To Make Chicken Tikka Biryani

How To Make Chicken Tikka Biryani

How To Make Chicken Tikka Biryani


1 ⅓ lb chicken breast(600 g)
1 ⅔ cups normal yogurt(410 mL)
1 tablespoon lemon juice
2 tablespoons ginger garlic glue
2 tablespoons tikka masala sauce
1 tablespoon red bean stew powder
½ teaspoon turmeric powder
1 teaspoon salt

Chicken Tikka Biryani

How To Make Chicken Tikka Biryani


2 tablespoons oil
1 onion, finely cleaved
2 tablespoons ginger garlic glue
1 teaspoon cumin seed
2 dark peppercorns
2 cloves
1 teaspoon red bean stew powder
½ teaspoon coriander powder
1 teaspoon garam masala powder
1 teaspoon salt
2 tomatoes, finely cleaved
½ cup normal yogurt(100 mL)
⅓ cup water(100 mL)


1 ⅔ cups water(400 mL)
1 ½ cups basmati rice(300 g), drenched for no less than 20 minutes
1 straight leaf
½ teaspoon cumin seed


1 ½ cups onion(200 g), carmelised
½ cup new coriander(20 g), finely cleaved
1 tablespoon oil
1 cup water(200 mL), saffron-imbued

Arrangements of How To Make Chicken Tikka Biryani

Preheat the broiler 430˚F ( 220˚C).

Join all the chicken tikka fixings and marinate in the refrigerator for no less than 60 minutes.

Stick the marinated chicken pieces on bamboo sticks, then place them over a baking plate fixed with material paper, ensuring there is space under the chicken to assist with conveying the hotness all the more equitably.

Hold the chicken tikka marinade for sometime in the future.

Heat the chicken sticks for around 15 minutes, until somewhat dull brown on the edges and cooked all through.

Heat oil in an enormous pot over medium hotness, then, at that point, sauté the onions with the spices and flavors until recently seared.

Include the cleaved tomatoes and broil till delicate.

Pour in the yogurt, water, and saved tikka marinade, and blend it well with the vegetables and flavors.
Heat the combination to the point of boiling, include the chicken and cook for a further 4-5 minutes. Put away. How To Make Chicken Tikka Biryani.

In an enormous pot, gather your biryani in the accompanying layers: ⅓ rice, ½ chicken curry, ½ caramelized onion, ½ coriander, ⅓ rice, oil, ½ of the saffron-implanted water, ½ chicken curry, ⅓ rice, the remainder of the saffron-injected water, ½ caramelized onion, lastly top with the excess coriander.

Stew the biryani over a low hotness for 10 minutes or until everything the water is assimilated and the rice and chicken are warmed all through Chicken Tikka Biryani.


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