Today we are making very tasty and aromatic chicken tikka biryani. In this recipe, the smoky flavor of Chicken Tikka and the aroma of Biryani spices makes this dish even more special. If you want to make restaurant-like biryani at home, then definitely try this easy recipe.

This biryani is perfect for Ramzan, Eid or any special occasion. Serve it with raita, salad and tamarind chutney.

For chicken tikka marination

• Chicken (boneless or piece) = 500 grams


• Curd = ½ cup


• Ginger-garlic paste = 1 tbsp


• Red chilli powder = 1 tsp


• Turmeric = ½ tsp


• Coriander powder = 1 tsp


• Garam masala = ½ tsp


• Lemon juice = 1 tablespoon


• Salt = as per taste


• Oil = 2 tbsp

For Biryani

• Basmati rice = 2 cups


• Onion = 2 cut into thin slices


• Tomato = 2


• Green chilli = 2


• Ginger-garlic paste = 1 tbsp


• Curd = ½ cup


• Biryani masala = 1 tbsp


• Turmeric = ¼ tsp


• Red chilli powder = ½ tsp


• Salt = as per taste


• Mint leaves = ½ cup


• Green coriander = ½ cup


• Saffron (soaked in milk) = 2 tbsp


• Ghee = 2 tbsp


• Oil = 2 tbsp

• bay leaf = 2


• Cinnamon = 1 piece


• Green cardamom = 4


• cloves = 4


• Cumin = ½ tsp

First of all, wash and clean the chicken thoroughly. Now add curd, ginger-garlic paste, red chilli powder, turmeric, coriander powder, garam masala, salt, lemon juice and oil in a big vessel and mix well. Add chicken to it, coat it well and leave it to marinate for at least 30 minutes. If you need more time then marinating for 2-3 hours improves the taste.

Now heat a pan or tawa and add some oil in it. Add marinated chicken and cook on medium flame. Cook the chicken until it is lightly browned and thoroughly cooked. If you want, you can also grill the chicken in the oven or air fryer, this gives a light smoky flavor to the tikka.

Boil water in a large vessel and add salt, bay leaf, cinnamon, cardamom and cloves. When the water starts boiling, add washed Basmati rice into it. Rice Cook till about 70% and then filter and keep aside.

Now heat oil and ghee in a pan. Add chopped onions to it and fry until it turns golden brown. Now add ginger-garlic paste and green chilli and fry for 1 minute. After this add tomatoes and cook until soft.

Now add turmeric, red chilli powder, biryani masala and salt and mix well. Then add curd and let the masala cook for 3–4 minutes. When the masala starts releasing oil, add cooked chicken tikka into it and mix well.

Now first spread a layer of chicken tikka masala in a heavy bottomed vessel. Pour half boiled rice over it. Then add mint, green coriander and saffron milk on top.

Now make another layer in the same manner and add some ghee at the end.

Now close the vessel tightly with a lid and cook on low flame for 15-20 minutes. With this, the flavor of the spices and chicken in the biryani will get absorbed well into the rice.

hot hot Chicken Tikka Biryani Serve with raita, salad and tamarind chutney. Garnishing it with fried onions further enhances its taste.

1. Always use long grain Basmati rice.


2. Do not overcook the rice, 70% cooking is best.


3. Marinating the chicken for a longer time gives better taste.


4. Cooking on its own gives the authentic aroma to the biryani.


5. If you want smoky flavor then you can also add coal smoke at the end.

• Preparation time – 30 minutes


• Cooking time – 40 minutes


• Total Time – Approximately 1 hour 10 minutes