Restaurant Style Chicken Tikka Biryani Recipe

Serves: 6-7 people 


For Chicken Marination

1kg Boneless Chicken
2 tbsp Ginger Garlic Paste
3 tbsp green Chilli paste (Green Chutney)
1 tbsp salt
6 tbsp Curd
1 tbsp cumin seed powder
Pinch of black salt
1/4th tbsp Red food colour
Half lemon
Half packet of Tikka Masala (Shaan)

For Gravy:

650 grams Fried onion
6 Tomatoes 
Whole Garam Masala:
2 Bay leaves (tej patta), 4 star anise (chakra phool), half cinnamon (daalcheene), 4 peppercorns (kaali mirch), 4 cloves (laung), half tbsp cumin (jeera)
1 pack of Bombay Biryani Masala

For Rice

2.8 Litres of water (12 cups)
4 tbsp oil
2 tbsp Salt
510 grams of Rice (6 small cups)


For Chicken Marination

Cut the chicken in to medium cube sized pieces 
Add all the ingredients for chicken marination
Mix it well and keep it aside for 2 hours


To cook Chicken Tikka

In a pan heat 2 tbsp of oil and arrange chicken pieces evenly
Fry each side for about 2 minutes on high heat 
Then on a medium flame continue to fry them until they are fully cooked

For Gravy

Take 2 tbsp oil in a pan and let it heat for a while
Then add fried onion followed by ginger garlic paste and cook it on a low heat
Add the chopped tomato and followed by bombay biryani masala and all whole garam masalas
Now ,mix it properly and cook untill 5 to 10 minute and make sure the tomatoes get dissolved
Once it is done put the chicken tikka in the gravy and mix it well.

For Rice

12 cups of water in a pan
Put 4-5 tbsp oil
Add 2 tbsp of salt
Once the water boils, add 6 small cups of rice in it
Let it boil and turn off the gasĀ and strain the rice


Take out half the rice in a foil container or a pot
Then put gravy on top of it followed by the rest of the rice

For garnishing

Sprinkle red, yellow and green food colouring and chopped coriander

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