Chicken Tikka Biryani is a delicious and festive dish that combines tender pieces of chicken marinated in spices and yoghurt, cooked in fragrant rice with aromatic herbs and nuts. It is a perfect dish for special occasions or family gatherings, as it can feed a large number of people and impress them with its aroma and taste. A perfect choice for Ramadhan Iftar party menu.
Ramadhan is a month of fasting, prayer and reflection for Muslims around the world. It is also a time to celebrate with family and friends and enjoy the blessings of Allah. One of the most important aspects of Ramadhan is the Iftar, the meal that breaks the fast at sunset. Iftar is not only a time to replenish the body, but also to share the joy of faith and gratitude with others.
One of the best dishes to serve at an Iftar party is Chicken Tikka Biryani. This dish has everything you need for a satisfying and nutritious meal: protein, carbohydrates, fiber, vitamins and minerals. It is also easy to prepare in advance and can be reheated in the oven or on the stove before serving.
To make chicken tikka biryani, you will need the following ingredients:
Ingredients for Chicken Tikka
- CHICKEN 1 KG
- GINGER GARLIC CRUSHED 1 & 1/2 TBSP
- SALT TO TASTE
- RED CHILI CRUSHED 1 TSP
- RED CHILI POWDER 1 TSP
- CORIANDER POWDER 1 TSP
- CUMIN POWDER 1 TSP
- TIKKA MASALA 1 & 1/2 TSP
- CHAAT MASALA 1/2 TSP
- DARK ORANGE COLOR 1/8 TSP
- LEMON JUICE 1 TBSP
- YOGURT 2/3 CUP
- OIL 2-3 TBSP
- COAL FOR SMOKE
Other Ingredients:
- OIL 1/3 CUP
- BAY LEAF 1
- CINNAMON STICK 1
- BLACK PEPPER CORNS 5-6
- CLOVES 2
- BLACK CARDAMOM 1
- GREEN CARDAMOM 2
- ONION 2 MEDIUM SIZED
- GINGER GARLIC CRUSHED 1 TBSP
- TOMATOES 3 MEDIUM SIZED
- WATER 2 TBSP
- YOGURT 1/2 CUP
- BIRYANI MASALA 2 TBSP
- BASMATI RICE 750 GRAM BOILED
- SOME GREEN CHILIES
- SOME MINT LEAVES
The first step is to marinate the chicken. Cut the chicken into bite-sized pieces and wash them well. In a large bowl, add the ginger garlic paste, salt, red chili crushed, red chili powder, coriander powder, cumin powder, tikka masala, chaat masala, dark orange color, lemon juice, and yogurt. Mix well and coat the chicken pieces with the marinade. Cover the bowl and refrigerate for at least two hours or overnight for better results.
The next step is to grill the chicken. You can use an oven, a grill pan, or a charcoal grill for this. I prefer to use a charcoal grill as it gives a nice smoky flavor to the chicken. To do this, heat some coal on a stove until it turns red hot. Place a wire rack over the coal and arrange the chicken pieces on it. Brush some oil on the chicken and cook for about 15 minutes on each side or until they are charred and cooked through. You can also baste the chicken with some of the marinade while grilling to keep them moist and juicy.
The third step is to prepare the rice. Wash and soak the basmati rice for about 20 minutes. Drain the water and boil the rice in a large pot of water with some salt until it is almost done but still has some bite to it. Drain the rice and set aside.
The fourth step is to make the masala. Heat oil in a large skillet over medium-high heat. Add the bay leaf, cinnamon stick, black pepper corns, cloves, black cardamom, and green cardamom. Fry for a few seconds until they release their aroma. Add the onion and fry until golden brown. Add the ginger garlic paste and fry for another minute. Next, add the tomatoes and water and cook until they are soft and mushy. Finally, add the yogurt and biryani masala and cook for another few minutes until the oil separates from the masala.
The final step is to assemble the biryani. In a large oven-proof dish, spread half of the rice in an even layer. Sprinkle some green chilies and mint leaves on top. Arrange half of the chicken pieces over the rice. Pour half of the masala over the chicken. Repeat with another layer of rice, green chilies, mint leaves, chicken, and masala. Cover the dish with aluminum foil and bake in a preheated oven at 180°C for about 20 minutes or until everything is heated through.
Chicken Tikka Biryani is a dish that will surely make your Iftar party memorable and enjoyable. It is a dish that reflects the richness and diversity of Indian cuisine, as well as the spirit of Ramadhan. Try it today or plan it for this Ramadan and let me know how you like it!
Chicken Tikka Biryani Recipe
Ingredients
Chicken Tikka
- CHICKEN 1 KG
- GINGER GARLIC CRUSHED 1 & 1/2 TBSP
- SALT TO TASTE
- RED CHILI CRUSHED 1 TSP
- RED CHILI POWDER 1 TSP
- CORIANDER POWDER 1 TSP
- CUMIN POWDER 1 TSP
- TIKKA MASALA 1 & 1/2 TSP
- CHAAT MASALA 1/2 TSP
- DARK ORANGE COLOR 1/8 TSP
- LEMON JUICE 1 TBSP
- YOGURT 2/3 CUP
- OIL 2-3 TBSP
- COAL FOR SMOKE
Other Ingredients
- OIL 1/3 CUP
- BAY LEAF 1
- CINNAMON STICK 1
- BLACK PEPPER CORNS 5-6
- CLOVES 2
- BLACK CARDAMOM 1
- GREEN CARDAMOM 2
- ONION 2 MEDIUM SIZED
- GINGER GARLIC CRUSHED 1 TBSP
- TOMATOES 3 MEDIUM SIZED
- WATER 2 TBSP
- YOGURT 1/2 CUP
- BIRYANI MASALA 2 TBSP
- BASMATI RICE 750 GRAM BOILED
- SOME GREEN CHILIES
- SOME MINT LEAVES
Instructions
- Marinate the chicken pieces in a mixture of yogurt, ginger, garlic, salt, red chili powder, turmeric, garam masala and lemon juice for at least 2 hours or overnight in the refrigerator.
- Soak the basmati rice in water for 20 minutes, then drain and rinse well.
- Heat some oil in a large pot over high heat and fry some sliced onions until golden brown. Remove some of the onions and set aside for later.
- Add some whole spices (bay leaves, cloves, cardamom pods, cinnamon sticks and black peppercorns) to the same pot and fry for a few seconds until fragrant.
- Add the rice and some salt to the pot and stir well to coat with the oil and spices. Add enough water to cover the rice by about 2 cm and bring to a boil. Then lower the heat and simmer, covered, until the rice is almost cooked but still slightly firm, about 15 minutes.
- Preheat the oven to 180°C (160°C fan-forced) and grease a baking dish.
- Heat some oil in a large skillet over high heat and sear the marinated chicken pieces on both sides until browned, about 10 minutes. You may need to do this in batches.
- Transfer the chicken pieces to the prepared baking dish and cover with foil. Bake in the oven for 15 minutes or until cooked through.
- In a small saucepan over low heat, melt some butter and add some saffron strands soaked in warm milk. Stir well and keep warm.
- To assemble the biryani, spread half of the rice in an even layer on a large serving platter. Sprinkle some of the fried onions, chopped coriander leaves, mint leaves and cashew nuts over the rice. Arrange the chicken pieces on top of the rice layer, along with any juices from the baking dish. Cover with the remaining rice and sprinkle with more fried onions, herbs and nuts. Drizzle the saffron butter over the biryani and serve hot with raita (yogurt sauce) and salad.
