There is something truly magical about the Chicken Tikka Biryani (Restaurant Style) Recipe that instantly transports you to your favorite Indian restaurant right in your own kitchen. This dish combines tender, flavorful chicken tikka infused with aromatic spices layered between fluffy, fragrant basmati rice, creating a beautiful harmony of taste and texture with every bite. Whether you’re a biryani newbie or a seasoned fan, this recipe captures the rich, complex flavors and colorful presentation that make it a standout and guaranteed crowd-pleaser.
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient in this Chicken Tikka Biryani (Restaurant Style) Recipe plays a crucial role, from the warm spices that build depth to the fragrant herbs bringing freshness. Gather these simple yet essential ingredients to create that authentic taste and irresistible texture.
- Chicken pieces (thigh or breast): Choose bone-in for juicier, more flavorful results, or boneless for quicker cooking.
- Garlic paste: Adds a rich, savory punch that blends beautifully with the spices.
- Ginger paste: Brings a subtle zing and balances the heat from chili powders.
- Salt: Enhances all the spices and flavors without overpowering them.
- Ground cumin: Provides a warm, earthy base aroma essential to biryani.
- Coriander powder: Adds a nutty, citrusy undertone that brightens the dish.
- Turmeric powder: Gives that characteristic golden hue and mild peppery flavor.
- Paprika: Adds smoky sweetness and beautiful red color.
- Red chili powder: Kicks up the heat for a perfect balance of spice.
- Tandoori or butter chicken seasoning: Infuses authentic Indian flavor nuances into the chicken.
- Lemon juice: Tenderizes the meat and adds a refreshing tang.
- Yogurt: Helps marinate the chicken for moistness and subtle tartness.
- Kashmiri chili powder: Provides mild heat with vibrant color, essential for restaurant-style biryani.
- Dried mint: Adds a cool herbal note that contrasts nicely with the spices.
- Red food coloring (optional): Used sparingly for that classic restaurant vibrant look.
- Onions: Thinly sliced and caramelized to add sweetness and depth.
- Tomatoes (blended or pureed): Bring acidity and body to the chicken tikka marinade.
- Ghee and oil: Ghee enriches the dish with a nutty flavor while oil helps fry the spices.
- Whole spices (cloves, cardamom pods, cinnamon sticks, bay leaves): Used to flavor the rice with intoxicating aromas.
- Fresh coriander: Adds bright, fresh herbaceous notes as garnish.
- Basmati rice: Long-grain fragrant rice that remains fluffy and separate when cooked perfectly.
- Saffron (optional): Introduces luxurious aroma and subtle color swirls in the rice layer.
- Water: For cooking rice and blending the marinade.
How to Make Chicken Tikka Biryani (Restaurant Style) Recipe
Step 1: Marinate the Chicken
Begin by mixing 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, blended tomatoes, and a splash of oil or ghee. Coat the chicken pieces thoroughly with this vibrant marinade, cover, and let it rest for at least 2 hours, or preferably overnight. This step is key to infusing every bite with tender, spicy, and tangy goodness.
Step 2: Prepare the Rice
Rinse basmati rice thoroughly until the water runs clear to remove excess starch. Soak the rice for 30 minutes to ensure fluffy, separate grains after cooking. Boil water with whole spices such as cloves, cardamom, cinnamon sticks, and bay leaves. Parboil the rice until it is about 70% cooked, then drain and set aside to prevent overcooking during layering.
Step 3: Cook the Chicken Tikka
In a heavy-bottomed pan or grill, heat ghee or oil and cook the marinated chicken until it is mostly cooked through and has a beautiful charred exterior. This caramelization adds incredible flavor and texture characteristic of restaurant-style tikka. Set the chicken aside, keeping the juices in the pan for extra biryani flavor.
Step 4: Layering the Biryani
In a large pot, start layering the chicken tikka pieces along the bottom, then add a layer of parboiled rice over the chicken. Sprinkle fried onions, fresh coriander, and saffron soaked in warm milk, or a few drops of red food coloring for that classic visual appeal. Repeat the layering if your pot allows, finishing with a final layer of rice and garnishes. Cover the pot with a tight lid to allow the flavors to meld.
Step 5: Dum Cooking (Slow Steaming)
Cook the biryani on low heat for about 30-40 minutes, using a heavy pan or placing a griddle/tawa under the pot to prevent direct heat and burning. This slow cooking technique, known as ‘dum’, helps the rice absorb the chicken juices and spices, resulting in moist, aromatic layers packed with flavor.
How to Serve Chicken Tikka Biryani (Restaurant Style) Recipe
Garnishes
To really elevate your presentation and flavor, garnish your Chicken Tikka Biryani (Restaurant Style) Recipe with freshly chopped coriander, a handful of fried onions, and slivers of mint. A few boiled eggs sliced in half can add richness and make your biryani feel extra special and festive.
Side Dishes
Classic side accompaniments include cooling cucumber raita, which balances the spice heat wonderfully, and a fresh tomato and onion salad dressed with lemon juice and chaat masala. A dollop of plain yogurt or a tangy pickle also complements the intense flavors of the biryani perfectly.
Creative Ways to Present
For a striking restaurant-style experience, serve the biryani layered in individual clay pots or decorative bowls. You can also arrange the biryani on a beautiful large platter, topping it with saffron strands and edible rose petals to impress guests at your next celebration or dinner party.
Make Ahead and Storage
Storing Leftovers
Chicken Tikka Biryani (Restaurant Style) Recipe makes excellent leftovers and actually tastes even better the next day as the flavors deepen. Store leftover biryani in an airtight container in the refrigerator for up to 3 days, keeping the rice and chicken together to maintain the moist texture.
Freezing
For longer storage, you can freeze the biryani by portioning it into freezer-safe containers. Make sure it is completely cooled before freezing. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat the biryani on the stovetop over low heat with a splash of water or broth to prevent drying out, covering the pot for even warming. Alternatively, microwave in covered portions with short bursts, stirring in between to preserve moisture and flavor.
FAQs
Can I use chicken breast instead of thighs for this recipe?
Absolutely! Chicken breast can be used for a leaner option, but it tends to cook faster and can dry out more easily, so keep an eye on the cooking time during the tikka stage.
What can I substitute for saffron if it’s not available?
If saffron is hard to find or too pricey, a pinch of turmeric or a few drops of yellow food coloring can provide color, but saffron’s unique aroma is hard to replace fully.
How spicy is this Chicken Tikka Biryani (Restaurant Style) Recipe?
The spice level can be adjusted easily by reducing or increasing the red chili powders used; it typically strikes a balanced medium heat suitable for most palates.
Can I prepare this biryani without yogurt?
Yogurt is important for tenderizing the chicken and adding a slight tang, but you can substitute with coconut milk or buttermilk if you prefer a dairy-free version.
What type of rice is best for biryani?
Basmati rice is the gold standard for biryani due to its long grains and distinct aroma, which help keep each grain separate and flavorful after cooking.
Final Thoughts
I can’t recommend this Chicken Tikka Biryani (Restaurant Style) Recipe enough for anyone wanting to bring a soul-satisfying, show-stopping dish to their dinner table. With its layers of fragrant rice, succulent spiced chicken, and those little details like saffron and fried onions, it’s a journey of flavors in every bite. Give this recipe a try—you’ll be amazed how something so delicious can come from your own kitchen!
Print
Chicken Tikka Biryani (Restaurant Style) Recipe
- Prep Time: 30 minutes (plus 1 hour marination minimum)
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Description
Chicken Tikka Biryani is a flavorful and aromatic Indian rice dish combining tender marinated chicken pieces with fragrant basmati rice and a blend of spices. This restaurant-style biryani features marinated chicken cooked with yogurt and spices, layered with saffron-infused rice, and slow-cooked to perfection, delivering a rich, vibrant, and satisfying meal perfect for gatherings or special occasions.
Ingredients
For the Chicken Marinade
- 1 kg chicken pieces (thigh or breast)
- 1 tbsp garlic paste
- 1 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
- 2 drops red food coloring (optional)
For the Rice and Cooking
- 3 large onions, thinly sliced
- 2 large tomatoes, blended or pureed
- 2 tbsp ghee and 1 tbsp oil
- Whole spices: 4 cloves, 4 cardamom pods, 2 cinnamon sticks, 2 bay leaves
- 1/2 cup fresh coriander leaves, chopped
- 2 cups basmati rice
- 1/4 tsp saffron strands (optional, soaked in 2 tbsp warm water or milk)
- 4 cups water
Instructions
- Marinate the Chicken: In a large bowl, combine chicken pieces with garlic paste, ginger paste, salt, cumin, coriander, turmeric, paprika, red chili powder, tandoori seasoning, lemon juice, yogurt, Kashmiri chili powder, dried mint, and red food coloring if using. Mix thoroughly to coat the chicken evenly. Cover and refrigerate for at least 1 hour, preferably overnight, to allow flavors to develop.
- Prepare the Rice: Rinse basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in water for 30 minutes, then drain. Bring 4 cups of water to a boil in a large pot, add a pinch of salt and some whole spices (cloves, cardamom, cinnamon, bay leaves), and cook the rice until it is 70% cooked (grains should be slightly firm). Drain and set aside.
- Cook the Chicken: Heat ghee and oil in a heavy-bottomed pan or deep skillet over medium heat. Add the remaining whole spices and sauté until fragrant. Add sliced onions and cook until golden brown. Add the blended tomatoes and cook until the mixture thickens and oil separates. Add the marinated chicken and cook on medium-high heat until the chicken is cooked through and the sauce thickens, about 15-20 minutes.
- Layer the Biryani: In the same pan, reduce the heat to low. Spread half of the cooked rice over the chicken evenly. Sprinkle half of the chopped coriander leaves and some saffron water or milk over the rice. Layer the remaining rice on top and repeat the coriander and saffron layer. Cover the pan with a tight-fitting lid or seal with aluminum foil to trap the steam.
- Dum Cooking (Slow Cooking): Cook the biryani on the lowest heat setting for 20-25 minutes to allow the flavors to meld and the rice to fully cook (this method is called ‘dum’). Alternatively, place a heavy pan or tawa beneath the pot to prevent direct heat and avoid burning. Once done, turn off the heat and let it rest covered for 10 minutes before serving.
- Serve: Gently fluff the biryani with a fork to mix the layers slightly. Garnish with extra fresh coriander leaves if desired. Serve hot with raita or salad.
Notes
- Using thighs yields juicier chicken compared to breasts but both work well.
- Soaking basmati rice improves texture and reduces cooking time.
- Adjust chili powder amounts to suit your preferred spice level.
- Dum cooking is essential for authentic layered biryani flavors and texture.
- Optional red food coloring adds traditional vibrant color but can be skipped for a natural appearance.
- Saffron enhances aroma and color but is optional if unavailable.
