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Chicken Tikka Biryani recipe is a very unique and tasty biryani preparation. This biryani recipe is very different and not very easily available in the restaurants.

Chicken Tikka Biryani Recipe, How to make Chicken Tikka Biryani

Author Fareeha


  • 500 gms boneless chicken
  • 500 gms basmati rice soaked in water for 30 minutes

For making the chicken tikka

  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala powder
  • 1 tsp black pepper powder
  • salt to taste
  • 2 tbsp ginger garlic paste
  • 4 tbsp yogurt

For the biryani masala

  • 2 tbsp oil
  • 2 tbsp butter
  • 2 to 3 green chilli
  • 2 big sized onion finely slices
  • 2 tsp ginger garlic paste
  • 1 tsp red chilli powder
  • 1 tsp garam masala powder
  • 1 tsp coriander powder
  • salt to taste
  • 2 to matoes chopped
  • 1 cup yogurt
  • juice of 1 lemon

Making the biryani

  • salt to taste
  • whole garam masala 2 cloves, 2 cardamom, 1 tsp shahi jeera, 1 tsp cumin seeds, 1 inch stick cinnamon, 1 bay leaf
  • handful of coriander leaves
  • handful of mint leaves
  • pinch of saffron soaked in little hot milk
  • 2 tbsp butter


Making the chicken tikka

  • Take chicken in a bowl and add the red chilli powder, coriander powder, garam masala powder, black pepper powder, salt, ginger garlic paste and yogurt. Mix well.
  • Refrigerate over night or for at least 4 hours.
  • Bake at 220C for about 30 minutes or till the chicken is done.

Making the biryani masala

  • Heat oil in a vessel and add the green chilli and onion. Fry till the onion turns golden brown.
  • Add the ginger garlic paste. Fry for 2 to 3 minutes.
  • Add the red chilli powder, coriander powder, salt and garam masala powder.
  • Add the tomatoes and yogurt. Cook till the tomatoes turn soft. Mix in the lemon juice and set aside.

Making the biryani

  • In a large enough vessel, add sufficient water. Add salt, whole garam masala and little oil.
  • Bring the water to a boil and add the soaked basmati rice. Parboil the rice to 80%. The rice should be cooked yet feel a little grainy.
  • Strain and remove the excess water.
  • Place the rice on the cooked gravy.
  • Spread the coriander leaves, mint leaves, saffron milk and butter.
  • Cover with foil and place the lid.
  • Simmer for about 20 minutes.
  • Switch off the heat and wait for 10 more minutes before serving.
  • Mix gently and serve hot.