If you’ve ever dreamed of recreating that unforgettable aroma and flavor of your favorite Indian restaurant right in your own kitchen, look no further than this Chicken Tikka Biryani (Restaurant Style) Recipe. Bursting with bold spices, tender chicken tikka, and fluffy basmati rice infused with fragrant saffron and fresh herbs, this dish delivers an authentic experience that will make you feel like a seasoned chef. Every bite celebrates a balance of textures and flavors that is simply irresistible, making it perfect for special occasions or a delightful weeknight feast.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are straightforward yet essential, each playing a key role in building the vibrant flavor, texture, and color that define the Chicken Tikka Biryani (Restaurant Style) Recipe. From aromatic spices to fresh herbs and creamy yogurt, every component comes together to elevate this dish brilliantly.
- Boneless chicken thighs (1 1/2 pounds): Juicy and tender, ideal for absorbing marinade flavors and staying moist during cooking.
- Plain yogurt (1 cup): Adds creaminess and tenderizes the chicken perfectly.
- Lemon juice (2 tablespoons): Imbues a subtle tang that brightens the marinade.
- Ginger-garlic paste (1 tablespoon): Essential for that warm, pungent base flavor.
- Garam masala (2 teaspoons): A fragrant spice blend that brings depth and warmth.
- Turmeric (1 teaspoon): Provides beautiful color and earthy undertones.
- Ground cumin (2 teaspoons): Adds a slightly nutty and peppery note.
- Chili powder (2 teaspoons): For just the right amount of heat to enliven the dish.
- Salt: Balances and enhances all the flavors.
- Vegetable oil (2 tablespoons): Ideal for searing the chicken and cooking onions.
- Basmati rice (2 cups): Long-grain rice that stays fluffy and fragrant when cooked.
- Large onion (1, thinly sliced): Adds sweetness and a lovely golden color when caramelized.
- Chopped cilantro (1/4 cup): Brings fresh herbaceous notes that contrast the spices.
- Chopped mint (1/4 cup): Adds a cooling freshness and aroma.
- Ghee or butter (4 tablespoons): Imparts richness and helps marry the flavors flawlessly.
- Saffron threads (1/2 teaspoon) soaked in warm milk (2 tablespoons): For that luxurious aroma and golden hue.
- Water (4 cups): To cook the rice perfectly.
- Whole spices: 4 green cardamom pods, 4 cloves, 1 bay leaf, 1 small cinnamon stick, adding layers of aromatic depth.
- Fried onions for garnish: Perfectly crispy topping that adds texture and a sweet-savory crunch.
How to Make Chicken Tikka Biryani (Restaurant Style) Recipe
Step 1: Marinate the Chicken
The magic of this Chicken Tikka Biryani (Restaurant Style) Recipe begins with the marinade. Mix plain yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, cumin, chili powder, and salt in a large bowl. Toss the bite-sized chicken thigh pieces into this vibrant mix, making sure every piece is well coated. Cover the bowl and let it marinate for at least one hour, though overnight will deepen the flavors even more.
Step 2: Sear the Chicken
Heat vegetable oil in a pan over medium-high heat. Add the marinated chicken pieces and sear them until they’re lightly browned and just cooked through. This step locks in moisture and builds a lovely caramelized texture that elevates the biryani. Once done, remove the chicken from heat and set aside.
Step 3: Cook the Rice with Whole Spices
In a large pot, bring four cups of water to a boil along with the aromatic whole spices and a pinch of salt. Add the soaked basmati rice and cook until it is about 70% done. This partial cooking is crucial to achieve that perfect fluffy texture after the final layering. Drain the rice carefully and keep it aside.
Step 4: Prepare the Onion Base
In a separate large pan or Dutch oven, melt the ghee or butter over medium heat. Add the thinly sliced onions and cook them slowly until they turn soft and golden brown. These caramelized onions form a sweet and rich foundation that complements the spices and tender chicken.
Step 5: Layering and Dum Cooking
Now comes the exciting layering step. Spread the partially cooked rice evenly over the bed of golden onions in the pan. Then layer the seared chicken tikka on top of the rice. Sprinkle chopped cilantro and mint evenly across the surface, followed by the saffron-infused warm milk, which gently colors and flavors the dish. Cover the pan tightly with a lid or foil to trap the steam and cook on low heat for 15 to 20 minutes. This slow cooking process, called dum, allows all the flavors to meld harmoniously.
Step 6: Rest and Garnish
Once the cooking time is up, let the biryani rest covered for 5 minutes before uncovering. This resting period helps the rice grains settle and soak in any residual moisture. Finally, fluff the biryani gently with a fork and finish with a generous sprinkle of fried onions for that signature texture and punch of flavor.
How to Serve Chicken Tikka Biryani (Restaurant Style) Recipe
Garnishes
Garnishing isn’t just about looks—it adds layers of texture and bursts of flavor. Fresh chopped cilantro and mint leaves provide a refreshing contrast, while crispy fried onions deliver a delightful crunch. For an elegant touch, a few whole nuts like cashews or almonds lightly toasted can be sprinkled on top.
Side Dishes
This Chicken Tikka Biryani (Restaurant Style) Recipe shines when paired with cool and soothing sides. Traditional raita made from yogurt, cucumber, and a pinch of cumin balances the spices beautifully. A fresh cucumber salad or a simple mint chutney also complements the richness of the biryani perfectly, creating a well-rounded meal.
Creative Ways to Present
For a restaurant-worthy presentation, serve the biryani in individual copper or brass bowls that keep it warm and add visual appeal. Layer the biryani into deep serving dishes so the vibrant colors peek through when scooping. You can also top each portion with a dollop of chilled yogurt or a wedge of lemon to offer a burst of freshness right before eating.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Tikka Biryani (Restaurant Style) Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Make sure the biryani has cooled to room temperature before sealing to maintain both safety and texture.
Freezing
You can freeze this biryani for up to 2 months. Portion it into freezer-safe containers, leaving a little space for expansion. When ready to enjoy again, thaw it overnight in the fridge, which helps preserve the delicate textures and flavors.
Reheating
For the best results, gently reheat the biryani on the stovetop with a splash of water to keep the rice moist, covering it with a lid to steam evenly. Microwaving works too, but be sure to stir occasionally to prevent uneven heating and dryness.
FAQs
Can I make this Chicken Tikka Biryani (Restaurant Style) Recipe with chicken breast?
Absolutely! While chicken thighs stay more tender and juicy, chicken breast can be used if you prefer leaner meat. Just be careful not to overcook it during searing to keep it from drying out.
Is it necessary to soak the basmati rice before cooking?
Soaking basmati rice for about 30 minutes helps the grains elongate and cook more evenly, which is key for fluffy, separate rice essential to a great biryani.
Can I prepare the chicken tikka on a grill instead of searing on the stove?
Definitely! Grilling the marinated chicken on skewers adds a wonderful smoky depth that takes the Chicken Tikka Biryani (Restaurant Style) Recipe to another level, closely mimicking restaurant flavors.
What if I don’t have saffron? Can I skip it or use a substitute?
Saffron adds a unique aroma and golden hue, but if it’s not available, you can omit it or substitute with a pinch of turmeric for color. The flavor will differ slightly but remain delicious.
How spicy is this Chicken Tikka Biryani (Restaurant Style) Recipe? Can I adjust the heat?
The chili powder in this recipe provides moderate heat that can be adjusted easily. Feel free to reduce the chili powder or add more if you love spicy food—your preferences are what matter most!
Final Thoughts
This Chicken Tikka Biryani (Restaurant Style) Recipe is a joyous culinary journey you can embark on right in your kitchen. It brings together authentic spices, tender chicken, and fragrant rice in a way that is absolutely crowd-pleasing. Whether you’re cooking for family, friends, or treating yourself, this biryani will fill your home with amazing aromas and your belly with delicious comfort. Give it a try and watch as it becomes a beloved favorite in your recipe collection!
Print
Chicken Tikka Biryani (Restaurant Style) Recipe
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
Description
Chicken Tikka Biryani (Restaurant Style) is a flavorful Indian main course featuring tender marinated chicken thighs cooked with aromatic basmati rice and infused with fragrant spices. This classic biryani combines the rich taste of chicken tikka with layers of saffron-scented rice, fresh herbs, and caramelized onions, offering a vibrant and satisfying meal perfect for gatherings or special occasions.
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless chicken thighs (cut into bite-sized pieces)
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ginger-garlic paste
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- Salt to taste
For the Rice and Biryani
- 2 tablespoons vegetable oil
- 2 cups basmati rice (rinsed and soaked for 30 minutes)
- 1 large onion (thinly sliced)
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 4 tablespoons ghee or butter
- 1/2 teaspoon saffron threads soaked in 2 tablespoons warm milk
- 4 cups water
- Whole spices: 4 green cardamom pods, 4 cloves, 1 bay leaf, 1 small cinnamon stick
- Fried onions for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, cumin, chili powder, and salt. Add the chicken pieces and mix well to evenly coat them. Cover and refrigerate the mixture for at least 1 hour, preferably overnight, to develop deep flavors.
- Sear the Chicken: Heat vegetable oil in a pan over medium-high heat. Add the marinated chicken and sear until the pieces are lightly browned and just cooked through, about 5-7 minutes. Remove from heat and set aside to retain the chicken’s moisture and flavor.
- Prepare the Rice: In a large pot, bring 4 cups of water to a boil. Add the whole spices (cardamom, cloves, bay leaf, cinnamon) and a pinch of salt. Drain the soaked basmati rice and add it to the boiling water. Cook until the rice is about 70% done, approximately 6-7 minutes. Drain the rice carefully and set aside to prevent overcooking.
- Sauté Onions: In a separate large pan or Dutch oven, melt ghee or butter over medium heat. Add the thinly sliced onions and cook them gently until soft and golden brown, releasing their natural sweetness.
- Layer the Biryani: Over the cooked onions, evenly spread the partially cooked basmati rice. Layer the seared chicken tikka pieces on top of the rice. Sprinkle chopped cilantro and mint evenly, then drizzle the saffron-infused warm milk over the entire layer to impart color and aroma.
- Dum Cooking (Steaming): Cover the pan tightly with a lid or seal with foil to trap the steam. Cook on very low heat for 15–20 minutes to allow the flavors to meld and the rice to finish cooking through this traditional dum method.
- Rest and Serve: Remove from heat and let the biryani rest covered for 5 minutes. Gently fluff the rice with a fork to separate grains. Garnish generously with fried onions before serving to add crunch and contrast.
Notes
- For enhanced authenticity and smoky flavor, grill the marinated chicken pieces on skewers before layering into the biryani.
- Serve the biryani with cooling sides like raita, cucumber salad, or a simple yogurt sauce to balance the spices.
- Adjust the amount of chili powder to suit your preferred spice level.
