Chicken Tikka Biryani Recipe By Tasty

Steps:

• Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.
• Cover and refrigerate for at least 1 hour, or overnight.
• Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.
• Place the marinated chicken pieces on bamboo or wooden skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.
• Make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.
• Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread.
• Enjoy!

Steps:

• Preheat the oven 430˚F ( 220˚C).
• Combine all the chicken tikka ingredients and marinate in the fridge for at least 1 hour.
• Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
• Reserve the chicken tikka marinade for later use.
• Bake the chicken skewers for about 15 minutes, until slightly dark brown on the edges and cooked throughout.
• Heat oil in a large pot over medium heat, then sauté the onions with the herbs and spices until just browned.
• Add in the chopped tomatoes and fry till soft.
• Pour in the yogurt, water, and reserved tikka marinade, and mix it well with the vegetables and spices.
• Bring the mixture to a boil, add in the chicken and cook for a further 4-5 minutes. Set aside.
• In a large pot, assemble your biryani in the following layers: ⅓ rice, ½ chicken curry, ½ caramelised onion, ½ coriander, ⅓ rice, oil, ½ of the saffron-infused water, ½ chicken curry, ⅓ rice, the rest of the saffron-infused water, ½ caramelised onion, and finally top with the remaining coriander.
• Simmer the biryani over a low heat for 10 minutes or until all the water is absorbed and the rice and chicken are heated throughout.
• Enjoy!

Steps:

• Thinly slice the onion and fry till golden brown. Take brown onions out of oil and spread on kitchen towel to drain excess oil. We will use these onions later.
• Start with marinating the chicken. Clean the chicken and make slit on chicken pieces with a knife so that the marinade goes well inside the chicken.
• Transfer chicken pieces in a mixing bowl, add yogurt, half of the brown onions, cumin powder, coriander powder, red chilli powder, garam masala powder, salt and lemon juice. Chop handful of coriander, mint leaves and green chillies and add to the mixture. Add the mixture well. Don't hesitate to use hands. Keep it aside for half an hour.
• While chicken is marinating soak the rice for at least half an hour.
• When chicken is marinated, start with rice. Boil two cups of rice, add black & green cardamoms, bay leaf, cinnamon stick, caraway seed, cloves, salt and ghee or oil. When water is boiled add rice into it. Keep close eye on rice, take it off the flame when rice is 80% and drain excess water. Make sure rice is not over cooked.
• Now we start with assembling chicken with rice. Put a heavy bottom pan on medium flame. Add 1 tbsp ghee or oil and transfer the chicken with all of the marinade. Let it cook till water dries out. In the meantime, soak saffron strands in milk. If you like more colour, add pinch of saffron food colour as well in milk.
• When water is dried from chicken, add a layer of half of the rice over the chicken. Spread coriander and mint leaves and brown onions over this layer. Place rest of the rice over this layer. Again spread remaining brown onions, coriander and mint leaves. Spread milk & saffron over rice. Also add lemon juice. Add remaining oil by the sides of the pan. Cover the lid of the pan.
• Heat a heavy bottom skillet over low flame and place the pan with chicken and rice over it. Let it cook for around 30 minutes. Switch off the flame and let it rest for 5-10 additional minutes before opening the lid.
• Garnish with some fresh coriander and roasted nuts while serving.

Steps:

• Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
• Heat 25g butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.
• Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.
• Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.
• Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.
• Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.

Steps:

• Preheat the oven to 375°F.
• Bring a pan of water to a boil and add the rice, salt, cardamom pods, cloves and cinnamon stick; boil for two minutes and then drain, leaving the whole spices in the rice.
• Heat the oil in a pan and fry the onions for about 8 minutes, until browned.
• Add the chicken, followed by the ground cloves, cardamom, chilies, cumin, coriander, black pepper, garlic, ginger and lemon juice; stir-fry 5 minutes.
• Transfer the chicken mixture to a casserole and lay the sliced tomatoes on top.
• Sprinkle on the cilantro, spoon on the plain yogurt and top with drained basmati rice.
• Drizzle the saffron and milk over the rice and pour on 2/3 cup water.
• Cover tightly and bake in the oven for 1 hour.
• Transfer to a warmed serving platter and remove the whole spices from the rice.
• Garnish with toasted almonds and freshly chopped cilantro and serve with plain yogurt.