Chicken Tikka Biryani (Restaurant Style) Recipe
There’s nothing quite like the feast of flavors and aromas that Chicken Tikka Biryani (Restaurant Style) brings to your table. Imagine tender chicken packed with tikka spices, layered with fragrant saffron rice, all coming together in a single pot bursting with color and warmth! This is the kind of recipe that draws a happy crowd and fills your kitchen with so much joy. Whether you’re craving something special for a weekend dinner or looking to surprise friends with your culinary skills, this is that showstopper biryani you dream about from your favorite Indian restaurant—made easily right at home.
Ingredients You’ll Need
Ingredients You’ll Need
Let’s talk ingredients—each one is a star in its own right and absolutely essential for creating Chicken Tikka Biryani (Restaurant Style) that lives up to the hype. Gather these simple staples, and trust that every element brings big payoff in flavor, texture, or color.
- Boneless chicken thighs: Chicken thighs stay juicy and flavorful throughout, providing the perfect tender bite.
- Plain yogurt: Acts as a natural tenderizer in the marinade, infusing the chicken with a rich, tangy base.
- Lemon juice: Adds brightness and helps balance the spices, plus it amps up that signature tikka tang.
- Ginger-garlic paste: Intensifies aroma and gives depth—a classic backbone for almost all Indian dishes.
- Garam masala: Infuses aromatic warmth and that unmistakable biryani soul.
- Turmeric: Lends earthy flavor and that golden hue to the meat and rice.
- Ground cumin: Brings a subtle, toasty spice and deepens flavor.
- Chili powder: Controls the heat level, so adjust to your own spice tolerance.
- Salt: Essential for bringing out the best in all the other flavors.
- Vegetable oil: Keeps the chicken juicy and helps give it a beautifully crisp sear.
- Basmati rice: The long-grain queen of biryanis—aromatic, fluffy, and never sticky.
- Large onion: Sliced and sautéed for sweet, caramelized undertones in every forkful.
- Chopped cilantro: Adds a pop of color and fresh, herbaceous notes.
- Chopped mint: Brightens the dish and gives biryani its fresh aftertaste.
- Ghee or butter: Gives that luxurious, restaurant-worthy finish and mouthfeel.
- Saffron threads soaked in milk: Turns the rice beautifully golden and perfume-laced.
- Water: For perfectly boiled, fluffy grains of rice.
- Whole spices (cardamom, cloves, bay leaf, cinnamon): Infuse the rice with delicate fragrance and a whisper of authentic spice.
- Fried onions: Sweet crunch and gorgeous garnish—don’t skip this finishing touch.
How to Make Chicken Tikka Biryani (Restaurant Style)
Step 1: Marinate the Chicken
Start by whisking together plain yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, ground cumin, chili powder, and salt in a large bowl. Add the chicken pieces and make sure every nook is coated—use your hands for best results! Cover and let this marinate for at least one hour, but if you can leave it overnight in the fridge, the chicken gets even more tender and flavorful. This step is the secret to that restaurant-style taste that really sets Chicken Tikka Biryani (Restaurant Style) above the rest.
Step 2: Sear the Chicken
Heat the vegetable oil in a pan over medium-high until shimmering. Carefully add the marinated chicken (be sure not to overcrowd the pan) and let each side cook until lightly browned and just cooked through—about 6 to 8 minutes. You don’t want the chicken overcooked, since it’ll continue to cook with the rice. Once done, set aside and savor those enticing aromas!
Step 3: Parboil the Rice with Whole Spices
In a large pot, bring four cups of water, whole cardamom pods, cloves, bay leaf, cinnamon stick, and a pinch of salt to a rolling boil. Add the rinsed and soaked basmati rice and cook until it’s just about 70 percent done—the grains should still have a little bite. Immediately drain the rice, removing the whole spices if you like, and set it aside. This technique ensures the rice will finish cooking perfectly during the final layering without getting mushy.
Step 4: Sauté the Onions
Melt ghee or butter in a large, heavy-bottomed pan or Dutch oven. Add the thinly sliced onions and cook over medium heat, stirring often, until they’re soft and perfectly golden brown. The onions not only add richness and sweetness to the base, but also create that unmistakably biryani flavor in every layer.
Step 5: Layer and Assemble
Now the magic happens! Spoon the parboiled rice evenly over the bed of caramelized onions. Then arrange the seared chicken tikka over the rice. Scatter on the freshly chopped cilantro and mint, and drizzle over the saffron milk in artistic little splashes. These colors and flavors will swirl together as everything steams, giving you that signature look and aroma of real Chicken Tikka Biryani (Restaurant Style).
Step 6: Dum Cooking (Steam Final Layer)
Cover the pot tightly with a lid or foil and cook on low heat for 15 to 20 minutes. This is the gentle ‘dum’ method—let everything steam so the rice fluffs up and absorbs all those delicious spices while the chicken stays juicy. Give it at least five minutes to rest off the heat, then fluff gently with a fork.
Step 7: Garnish and Serve
To finish, sprinkle with extra fried onions. Each forkful should be a perfect mosaic of fragrant rice, succulent chicken, and crisp onions—just like you’d find in an Indian restaurant.
How to Serve Chicken Tikka Biryani (Restaurant Style)
Garnishes
The right garnish elevates your biryani from simply delicious to a work of edible art. For Chicken Tikka Biryani (Restaurant Style), nothing beats a shower of crispy fried onions, scattered fresh cilantro and mint leaves, and maybe a few threads of saffron if you’re feeling fancy. These little touches add color, crunch, and a sudden refreshing pop to every bite.
Side Dishes
A traditional biryani absolutely sings alongside classic sides. Try pairing yours with cooling cucumber raita, spiced yogurt sauce, or a crisp cucumber salad. The lightness of these sides offers a perfect contrast to the heady spices and makes Chicken Tikka Biryani (Restaurant Style) feel even more like a celebratory spread.
Creative Ways to Present
Want to really wow your guests? Serve your biryani in individual mini clay pots or bowls for a rustic, restaurant-style touch. Or, gently invert your pot onto a platter for a dramatic “unmolding” moment at the table! Top with extra saffron milk and edible flower petals if you want to make it Instagram-worthy—because this biryani deserves a little spotlight.
Make Ahead and Storage
Storing Leftovers
If you luck into leftovers, Chicken Tikka Biryani (Restaurant Style) actually tastes even better the next day as the flavors continue to meld. Store cooled biryani in an airtight container in the refrigerator for up to 3 days—just make sure it’s fully cooled before storing to avoid excess moisture or sogginess.
Freezing
To freeze, portion the biryani into airtight containers or resealable freezer bags, removing as much air as possible. It’ll keep well for up to a month. When you’re ready for a biryani fix, defrost overnight in the fridge for best texture before reheating.
Reheating
For the best results, sprinkle a few drops of water over the biryani and reheat gently on the stovetop over low heat or microwave in one-minute bursts, covered. Gently fluff with a fork to mix and keep those beautiful rice grains from sticking together or drying out.
FAQs
Can I use chicken breast instead of thighs?
You can, but thighs work wonders for this recipe since they stay tender and moist. If using breast, just be careful not to overcook it as it dries out more easily during the dum cooking process.
Is it necessary to marinate the chicken overnight?
If you have the time, marinating overnight lets the chicken absorb even more flavor and tenderizes it fully. However, even an hour will give you lovely results if you’re short on time.
Can I make Chicken Tikka Biryani (Restaurant Style) vegetarian?
Absolutely! Swap the chicken for paneer or mixed vegetables like potatoes, cauliflower, or bell peppers. Follow the same steps for marination and layering to keep all the flavors intact.
Do I have to use saffron?
Saffron isn’t required, but it does give Chicken Tikka Biryani (Restaurant Style) its signature color and aroma. If it’s not available, you can use a little turmeric in milk for color, but the flavor will be somewhat different.
How can I make my biryani taste “restaurant style” at home?
Nail each step: marinate the chicken for flavor, use good-quality basmati rice, don’t overcook the rice, and use dum steaming at the end to infuse every grain. Don’t skip the ghee and whole spices—these are what make Chicken Tikka Biryani (Restaurant Style) taste and smell just like what you’d get out!
Final Thoughts
If you’re looking for a way to bring true restaurant indulgence into your own kitchen, this Chicken Tikka Biryani (Restaurant Style) is the dish that delivers every single time. It’s dazzling, incredibly flavorful, and honestly, so much fun to make. Gather your ingredients, set aside a little kitchen time, and give it a try—you’ll be amazed at what you can create!
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Chicken Tikka Biryani (Restaurant Style) Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and aromatic flavors of this restaurant-style Chicken Tikka Biryani. Tender marinated chicken layered with fragrant basmati rice, herbs, and spices, all cooked together to perfection in the traditional ‘dum’ method.
Ingredients
Marinated Chicken:
- 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
- 2 tablespoons vegetable oil
Rice and Other Ingredients:
- 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: Combine yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, cumin, chili powder, and salt. Add chicken, mix well, cover, and marinate for at least 1 hour.
- Cook the Chicken: Sear marinated chicken until browned. Set aside.
- Prepare Rice: Boil water with spices, add rice, and cook until 70% done.
- Layer and Cook: In a pan, melt ghee, cook onions, layer rice, chicken, herbs, and saffron milk. Cook covered on low heat.
- Serve: Rest before serving, fluff with a fork, and top with fried onions.
Notes
- For extra flavor, grill the marinated chicken before layering into the biryani.
- Serve with raita, cucumber salad, or yogurt sauce.
- Adjust chili powder to taste.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 510
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
