When it comes to indulgent, flavor-packed meals, few dishes can match the magic of Chicken Tikka Biryani. This Chicken Tikka Biryani (Restaurant Style) Recipe brings the rich aromas and vibrant colors of your favorite biryani house straight into your kitchen. Imagine tender, spice-marinated chicken pieces layered perfectly with fragrant basmati rice, infused with saffron and whole spices, and cooked slowly to perfection. It’s a feast for the senses that’s sure to impress family and friends, making every bite a memorable experience.
Ingredients You’ll Need
Crafting a delicious Chicken Tikka Biryani (Restaurant Style) Recipe starts with simple, well-chosen ingredients that build layers of flavor, texture, and color. Each component plays a meaningful role—whether it’s the fragrant spices, the creamy yogurt in the marinade, or the aromatic basmati rice that carries everything together.
- Chicken pieces (thigh or breast): Thighs give juicier results, but breasts work well too if trimmed and marinated properly.
- Garlic paste: Adds a deep, savory undertone that melds beautifully with spices.
- Ginger paste: Brings warmth and a fresh bite to the marinade and curry base.
- Salt: Essential for balancing and enhancing all flavors.
- Ground cumin: Imparts earthy, nutty notes that complement the chicken.
- Coriander powder: Adds a subtle citrusy aroma that brightens the dish.
- Turmeric powder: Offers a golden hue and mild bitterness.
- Paprika: Provides gentle smoky sweetness and vivid color.
- Red chili powder: Boosts heat, adjustable based on your spice tolerance.
- Tandoori or butter chicken seasoning: Captures that iconic restaurant charm in every bite.
- Lemon juice: Introduces vibrant acidity to tenderize and freshen the chicken.
- Yogurt: Creates a creamy marinade that locks in moisture and adds tang.
- Kashmiri chili powder: For color and mild heat, essential to restaurant-style flair.
- Dried mint: A fragrant herb that lifts the richness of spices beautifully.
- Red food coloring (optional): Adds visual appeal, giving the chicken that signature vibrant tone.
- Onions: Caramelized to add sweetness and depth to the base.
- Tomatoes (blended or pureed): Create a rich, tangy sauce that envelops the chicken perfectly.
- Ghee and oil: Both lend richness and help sauté spices and onions.
- Whole spices (cloves, cardamom pods, cinnamon sticks, bay leaves): Infuse the rice and base with complex aroma and flavor.
- Fresh coriander: Freshness and herbal brightness on top of every layer.
- Basmati rice: The heart of biryani—long-grain, fragrant, and perfectly fluffy.
- Saffron (optional): Luxury ingredient that adds subtle floral notes and golden streaks.
- Water: For cooking rice to perfect tenderness.
How to Make Chicken Tikka Biryani (Restaurant Style) Recipe
Step 1: Marinate the Chicken
Start by mixing your chicken pieces with garlic paste, ginger paste, salt, ground cumin, coriander powder, turmeric, paprika, red chili powder, tandoori or butter chicken seasoning, lemon juice, yogurt, Kashmiri chili powder, dried mint, and red food coloring if using. Make sure each piece is thoroughly coated to absorb all the spices. Let this marinade rest for at least 30 minutes to tenderize the meat and build that intense flavor.
Step 2: Prepare the Base
Heat a combination of ghee and oil in a heavy-bottomed pan and toss in whole spices such as cloves, cardamom pods, cinnamon sticks, and bay leaves. Once aromatic, add thinly sliced onions and sauté until they turn golden brown—this slow caramelization adds a wonderful sweetness. Next, stir in your pureed tomatoes and cook until the oil starts to separate, showing that the base is rich and ready.
Step 3: Cook the Chicken
Add the marinated chicken to your tomato-onion base and simmer gently. Cooking until the chicken is tender ensures it soaks up the flavors and stays moist. This step is where the magic of the Chicken Tikka Biryani (Restaurant Style) Recipe really shines as the spices mingle beautifully in the juicy chicken pieces.
Step 4: Cook the Rice
While the chicken simmers, soak your basmati rice for 30 minutes so the grains elongate and cook evenly. Boil water with whole spices, a splash of oil, salt, and dried mint, then add the rice and cook it until it’s about 70% done. Drain the rice carefully to keep those grains separate and perfect for layering.
Step 5: Layer the Biryani
In a heavy-bottomed pot, create the famous biryani layers by first spreading half of the cooked rice, then the chicken mixture, followed by fried onions, fresh coriander leaves, and a drizzle of saffron-infused milk if you have it. Repeat the layers to build a beautiful tower of flavor and color that promises a perfect bite every time.
Step 6: Dum Cooking
Seal the pot tightly with a lid or dough to trap steam—this ‘dum’ cooking helps all the flavors marry together gently on low heat for 20 to 25 minutes. This final step is crucial; it lets the rice finish cooking and the spices fully infuse the dish, giving that iconic restaurant-style taste and texture.
Step 7: Serve
Once your Chicken Tikka Biryani (Restaurant Style) Recipe is done, fluff the rice gently to avoid breaking grains and mound it onto your serving platter. Serve it hot, alongside refreshing raita, crisp salad, or boiled eggs to complete your meal. It’s a crowd-pleaser that fills the room with wonderful aromas.
How to Serve Chicken Tikka Biryani (Restaurant Style) Recipe
Garnishes
Garnishing your biryani is where presentation meets flavor. Crispy fried onions, freshly chopped coriander, and a sprinkle of toasted nuts like cashews or almonds add delightful texture and bursts of flavor. A few saffron strands or a drizzle of saffron milk can elevate the dish visually and aromatically.
Side Dishes
Pair this biryani with cool cucumber raita or a tangy tomato-onion salad to balance the rich spices. For those who love a bit more indulgence, boiled eggs or a serving of kachumber offer refreshing contrast. These sides help round out the meal, making every spoonful satisfying and complete.
Creative Ways to Present
If you’re planning a celebration, consider serving Chicken Tikka Biryani (Restaurant Style) Recipe in individual clay pots or layered inside elegant glass bowls to showcase the vibrant layers. Adding a small dollop of ghee on top just before serving can intensify the aroma and add a glossy finish, guaranteed to wow your guests.
Make Ahead and Storage
Storing Leftovers
Place any leftover biryani in an airtight container and refrigerate promptly. It will keep well for up to 2 days, making it perfect for lunches or quick dinners during the week. The flavors often deepen overnight, giving you an even tastier meal the next day.
Freezing
You can freeze Chicken Tikka Biryani (Restaurant Style) Recipe for up to one month. Just cool completely, portion into freezer-safe containers, and store. When ready to enjoy, defrost overnight in the refrigerator before reheating to maintain the best texture and flavor.
Reheating
Reheat leftovers gently on the stovetop or in the microwave with a sprinkle of water to prevent drying out. Covering the dish while reheating keeps the moisture locked in, restoring the biryani’s signature softness and ensuring every grain stays separate and aromatic.
FAQs
Can I use chicken breast instead of thighs for this Chicken Tikka Biryani (Restaurant Style) Recipe?
Absolutely! While thighs are juicier and more forgiving, chicken breast can work well if marinated properly to keep it tender. Just be careful not to overcook the breast meat during the simmering step.
Is it necessary to use saffron in this recipe?
Saffron is optional but highly recommended if you want that authentic restaurant-style aroma and beautiful golden hue. If saffron isn’t available, you can skip it without compromising the overall taste.
How long should I marinate the chicken for the best flavor?
Ideally, marinate for at least 30 minutes to allow the yogurt and spices to tenderize and flavor the chicken deeply. For even richer taste, you can marinate it for a few hours or overnight.
What type of rice is best for Chicken Tikka Biryani (Restaurant Style) Recipe?
Basmati rice is the best choice due to its long grains and fragrant aroma, which complement the spices perfectly. Make sure to soak the rice before cooking for fluffy, separate grains.
Can I make this biryani vegetarian?
While this recipe focuses on chicken tikka, you can substitute the chicken with paneer, mixed vegetables, or tofu marinated in similar spices to create a delicious vegetarian biryani variation.
Final Thoughts
Cooking Chicken Tikka Biryani (Restaurant Style) Recipe at home is like bringing a festive restaurant meal right to your table, filled with rich flavors and heartwarming aromas. It might seem involved at first, but following these steps turns it into a joyful cooking adventure. Trust me, once you try this recipe, it will become one of your favorite go-to dishes for special gatherings or simply when you want to treat yourself to something truly special. So roll up your sleeves and get ready for a biryani experience you’ll want to savor again and again!
Print
Chicken Tikka Biryani (Restaurant Style) Recipe
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Halal
Description
This Chicken Tikka Biryani recipe brings the rich flavors of a restaurant-style classic Indian dish to your home kitchen. Marinated chicken cooked in a fragrant tomato-based sauce, layered with partially cooked basmati rice, and slow-cooked together to perfection using the traditional dum method. The biryani is aromatic, colorful, and bursting with spices, making it a perfect meal for gatherings or special occasions.
Ingredients
Marinade
- 1 kg chicken pieces (thigh or breast)
- 2 tbsp garlic paste
- 2 tbsp ginger paste
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp paprika
- 1 tsp red chili powder
- 2 tsp tandoori or butter chicken seasoning
- 2 tbsp lemon juice
- 1 cup yogurt
- 1 tsp Kashmiri chili powder
- 1 tbsp dried mint
- 1/4 tsp red food coloring (optional)
Base & Cooking
- 3 large onions, thinly sliced
- 2 large tomatoes, blended or pureed
- 3 tbsp ghee and oil (combined)
- 4 cloves
- 4 green cardamom pods
- 2 cinnamon sticks (2-inch pieces)
- 2 bay leaves
- Fresh coriander leaves, handful chopped
- Salt to taste
Rice
- 3 cups basmati rice
- 4 cups water
- 2 bay leaves
- 2–3 cloves
- 2 cardamom pods
- 1 tbsp oil
- 1 tsp salt
- 1 tbsp dried mint
- Saffron strands soaked in 3 tbsp warm milk (optional)
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with garlic paste, ginger paste, salt, ground cumin, coriander powder, turmeric powder, paprika, red chili powder, tandoori or butter chicken seasoning, lemon juice, yogurt, Kashmiri chili powder, dried mint, and red food coloring if using. Mix well to coat each piece thoroughly, cover, and refrigerate to marinate for at least 30 minutes.
- Prepare the Base: Heat ghee and oil in a heavy-bottomed pan over medium heat. Add the whole spices—cloves, cardamom pods, cinnamon sticks, and bay leaves—and sauté until aromatic. Add the sliced onions and cook them until golden brown and caramelized. Pour in the blended or pureed tomatoes and cook the mixture on medium heat until the oil starts to separate from the masala base, indicating it is well cooked.
- Cook the Chicken: Add the marinated chicken pieces to the tomato-onion base. Stir well to combine and cook on medium heat until the chicken is tender and cooked through, approximately 15–20 minutes. Adjust salt if needed.
- Cook the Rice: Rinse the basmati rice thoroughly and soak it in water for 30 minutes. In a separate pot, bring 4 cups of water to boil with bay leaves, cloves, cardamom pods, oil, salt, and dried mint. Add the soaked rice and cook until it is about 70% done (the grains should still have a slight bite). Drain the rice carefully and set aside.
- Layer the Biryani: In the pot with cooked chicken, spread half of the partially cooked rice evenly over the top. Sprinkle fried onions (if available), chopped fresh coriander leaves, and drizzle the saffron-infused milk over the rice layer. Repeat with the remaining rice and toppings to create a layered effect.
- Dum Cooking: Seal the pot tightly with a lid or cover it with aluminum foil and press the lid down to trap the steam. Cook on very low heat for 20–25 minutes to allow the flavors to meld together through the traditional ‘dum’ method of slow steaming.
- Serve: After the dum cooking, gently fluff the biryani with a fork to mix the layers without breaking the rice grains. Serve hot accompanied by raita, fresh salad, or boiled eggs as preferred.
Notes
- For best results, use aged basmati rice for fluffy grains.
- Marinating the chicken longer (2-4 hours or overnight) intensifies the flavors.
- You can substitute yogurt with a dairy-free option for a lactose-free variant.
- Adjust chili powders according to your preferred spice level.
- Adding fried onions between layers enhances the aroma and texture.
- Be careful during the dum cooking step to keep the heat low to avoid burning the biryani at the bottom.
