Food

Restaurant Style Chicken Tikka Biryani Recipe

Serves: 6-7 people 

INGREDIENTS:

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)

PREPARATION:

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

PROCESS:

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

ASSEMBLING:

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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