If you’ve ever craved that irresistible blend of spices, tender chicken, and fragrant rice just like you get at your favorite eatery, this Chicken Tikka Biryani (Restaurant Style) Recipe is going to become your new best friend. Perfectly marinated chicken pieces, layered thoughtfully with saffron-touched basmati rice and cooked “dum” style ensure every bite bursts with authentic flavors. It’s a celebration of color, aroma, and taste that brings the magic of restaurant-quality biryani right into your kitchen, guaranteed to impress family and friends alike.
Ingredients You’ll Need
To create this stunning Chicken Tikka Biryani (Restaurant Style) Recipe, you’ll use simple yet essential ingredients that build the depth and richness of this dish. Each component works harmoniously to balance spice, texture, and fragrance.
- Chicken pieces (thigh or breast): Choose tender cuts for juicy, flavorful meat after marinating and slow cooking.
- Garlic paste: Adds a pungent, aromatic foundation to the marinade.
- Ginger paste: Gives a refreshing zing that brightens the overall flavor.
- Salt: Enhances all the spices and ingredients effectively.
- Ground cumin: Provides earthiness that complements the tangy tomato base.
- Coriander powder: Brings a slight citrusy, nutty undertone.
- Turmeric powder: Imparts vibrant color and subtle aroma.
- Paprika: Enhances the red hue and adds mild warmth.
- Red chili powder: For inviting heat balanced with the other spices.
- Tandoori or butter chicken seasoning: Key for that iconic restaurant-style flavor.
- Lemon juice: Introduces fresh acidity to tenderize the chicken.
- Yogurt: Softens the meat and infuses a creamy tang.
- Kashmiri chili powder: For a beautiful red color without overpowering spice.
- Dried mint: Adds a herbal freshness that lightens the richness.
- Red food coloring (optional): Gives that classic vibrant restaurant look but purely cosmetic.
- Onions: Caramelized for sweetness and texture.
- Tomatoes (blended or pureed): Create a luscious base with subtle tang.
- Ghee and oil: Used to sauté spices and onions, boosting flavor and mouthfeel.
- Whole spices (cloves, cardamom pods, cinnamon sticks, bay leaves): Infuse the rice and chicken with warm, aromatic notes.
- Fresh coriander: For garnishing and layering with fresh herby brightness.
- Basmati rice: The star grain prized for its fluffy, separate grains and fragrance.
- Saffron (optional): Brings a subtle floral aroma and golden color, elevating the dish’s elegance.
- Water: Needed for cooking the rice perfectly.
How to Make Chicken Tikka Biryani (Restaurant Style) Recipe
Step 1: Marinate the Chicken
Start by combining your chicken pieces with garlic paste, ginger paste, salt, ground cumin, coriander powder, turmeric, paprika, red chili powder, tandoori seasoning, lemon juice, yogurt, Kashmiri chili powder, dried mint, and if you like, a touch of red food coloring. This marinade is where the magic begins, soaking the chicken in layers of vibrant flavors. Cover and let it rest for at least 30 minutes so the chicken becomes tender and infused with spice.
Step 2: Prepare the Base
Heat ghee and oil in a heavy-bottomed pan and gently toast the whole spices—cloves, cardamom, cinnamon, and bay leaves—until fragrant. Then add sliced onions and cook until they turn a beautiful golden brown, adding an irresistible sweetness. Next, stir in the tomato puree and cook everything until the oil starts to separate from the mixture, ensuring a rich, thick base ready to hold the chicken.
Step 3: Cook the Chicken
Add the marinated chicken into the spiced tomato base and let it simmer until tender and cooked through. This step concentrates the flavors deeply into the chicken and creates a luscious gravy that will marry perfectly with the rice later.
Step 4: Cook the Rice
Rinse and soak your basmati rice for about 30 minutes, which helps the grains elongate beautifully. Boil the rice with whole spices, oil, salt, and a bit of mint until it’s about 70 percent cooked; this ensures the rice finishes its cooking perfectly during the layering process without becoming mushy. Drain and set aside.
Step 5: Layer the Biryani
Now, the fun part: layering. In a heavy-bottomed pot, spread half the cooked chicken, then top with half the rice, sprinkle some fried onions, fresh coriander, and drizzle saffron milk (if using). Repeat these layers once more for extra depth and aroma. This layering traps all the wonderful aromas and flavors, letting them mingle beautifully during the final cooking.
Step 6: Dum Cooking
Seal the pot tightly with a lid (or use foil to prevent steam escape) and cook on very low heat for 20 to 25 minutes. This gentle ‘dum’ cooking steams the biryani, melding the spices and cooking the rice to tender, perfectly separate grains – just as you’d expect at a top-notch restaurant.
Step 7: Serve Hot
Once done, fluff the biryani gently with a fork to mix the layers without breaking the rice grains, then serve piping hot. This Chicken Tikka Biryani (Restaurant Style) Recipe shines with raita, a crisp salad, or boiled eggs on the side for a complete and satisfying meal.
How to Serve Chicken Tikka Biryani (Restaurant Style) Recipe
Garnishes
Fresh garnishing brings an additional layer of appeal and flavor. Use crisp fried onions for extra texture and sweetness, sprinkle chopped fresh coriander for a burst of herbal freshness, and a few strands of saffron soaked in warm milk for that signature golden hue and subtle aroma.
Side Dishes
This dish pairs wonderfully with cooling cucumber raita or a simple yogurt salad that balances the spices with creamy tang. A fresh onion and tomato salad dressed with lemon juice and chaat masala can also provide a crisp contrast while boiled eggs add richness and protein if desired.
Creative Ways to Present
For a festive touch, serve your biryani in individual clay pots or small copper handi-style bowls. Layer your biryani in a clear glass casserole for a visual treat highlighting the colorful layers. Also, try garnishing with rose petals or toasted nuts to add a luxurious flair.
Make Ahead and Storage
Storing Leftovers
You can refrigerate leftovers in an airtight container for up to 3 days. The flavors actually deepen over time, making the biryani even tastier the next day. Just keep some moisture in mind, so it doesn’t dry out.
Freezing
If you want to freeze the biryani, let it cool completely, then freeze in portion-sized airtight containers. It will keep well for up to one month. When ready to enjoy, thaw overnight in the fridge before reheating gently.
Reheating
Reheat biryani on the stove over low heat with a splash of water or broth to bring back moisture. Cover with a lid to trap steam and warm evenly without drying. Alternatively, microwave in covered dishes with occasional stirring for best results. Avoid overheating to preserve the delicate textures.
FAQs
What type of chicken is best for Chicken Tikka Biryani (Restaurant Style) Recipe?
Chicken thighs are often preferred for their juiciness and tenderness after slow cooking, but chicken breasts can be used if you want a leaner option. Both absorb the marinade well for rich flavor.
Can I make this biryani vegetarian?
While this recipe highlights chicken tikka, you can substitute paneer or mixed vegetables and use a similar spice base for a delicious vegetarian biryani experience.
Why soak basmati rice before cooking?
Soaking the rice helps the grains absorb water, allowing them to expand and cook evenly, resulting in fluffy, separate grains essential for a perfect biryani.
Is there a shortcut to making this biryani?
You can prepare the chicken tikka and rice separately in advance and layer them just before dum cooking, saving some time on the day you want to serve it fresh.
What makes this biryani “restaurant style”?
The secret lies in the precise layering, use of whole spices, slow dum cooking, and the marination technique that impart rich, layered flavors and authentic textures reminiscent of traditional restaurant dishes.
Final Thoughts
This Chicken Tikka Biryani (Restaurant Style) Recipe is truly a labor of love that rewards you with every fragrant, flavorful bite. Whether it’s a special occasion or you just want to treat yourself and your loved ones, this dish brings the heart of Indian cuisine right to your dining table. Give it a try – I promise you’ll be amazed by how approachable and rewarding this recipe is to make at home!
Print
Chicken Tikka Biryani (Restaurant Style) Recipe
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Description
Chicken Tikka Biryani (Restaurant Style) is a flavorful, aromatic one-pot meal combining marinated chicken cooked in a spiced tomato base layered with partially cooked basmati rice, then slow-cooked (dum) to perfection. This classic Indian biryani features tender chicken pieces seasoned with a blend of spices, yogurt, and herbs, enhanced by saffron and fresh coriander, creating a rich, satisfying dish perfect for gatherings or special occasions.
Ingredients
Chicken Marinade
- 1 kg chicken pieces (thigh or breast)
- 2 tbsp garlic paste
- 2 tbsp ginger paste
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp paprika
- 1 tsp red chili powder
- 1 tbsp tandoori or butter chicken seasoning
- 2 tbsp lemon juice
- ½ cup yogurt
- 1 tsp Kashmiri chili powder
- 1 tsp dried mint
- 1 tsp red food coloring (optional)
Base & Cooking
- 3 large onions, thinly sliced
- 2 large tomatoes, blended or pureed
- 2 tbsp ghee
- 2 tbsp oil
- Whole spices: 5 cloves, 4 cardamom pods, 2 cinnamon sticks, 2 bay leaves
- ½ cup fresh coriander leaves, chopped
Rice
- 2 cups basmati rice
- Water (as needed to boil rice)
- 1 tsp whole spices (optional, like cloves and bay leaf)
- 1 tbsp oil
- 1 tsp salt
- 1 tsp dried mint
- A pinch of saffron strands soaked in 2 tbsp warm milk (optional)
Instructions
- Marinate the Chicken: In a large bowl, combine chicken pieces with garlic paste, ginger paste, salt, ground cumin, coriander powder, turmeric powder, paprika, red chili powder, tandoori or butter chicken seasoning, lemon juice, yogurt, Kashmiri chili powder, dried mint, and red food coloring if using. Mix thoroughly ensuring chicken is well coated. Cover and marinate for 30 minutes to allow the flavors to infuse.
- Prepare the Base: Heat ghee and oil in a large, heavy-bottomed pan over medium heat. Add whole spices—cloves, cardamom pods, cinnamon sticks, and bay leaves—and sauté until fragrant. Add sliced onions and cook, stirring frequently, until golden brown and caramelized. Stir in the blended or pureed tomatoes and cook the mixture until the oil starts separating from the masala, indicating the base is well cooked.
- Cook the Chicken: Add the marinated chicken to the tomato and onion base. Mix well and cook on medium heat, uncovered, until the chicken is tender and cooked through, about 15-20 minutes. Stir occasionally to prevent sticking.
- Cook the Rice: Rinse basmati rice thoroughly and soak in water for 30 minutes. In a separate pot, bring water to a boil with whole spices (optional), oil, salt, and dried mint. Add the soaked rice and cook until about 70% done, when the grains are still firm. Drain the rice and set aside.
- Layer the Biryani: In the pot with cooked chicken, spread half of the partially cooked rice evenly over the chicken layer. Sprinkle with some fried onions (if available), chopped coriander, and drizzle with saffron-infused milk. Repeat layers with the remaining rice, onions, coriander, and saffron milk on top.
- Dum Cooking: Cover the pot tightly with a lid or seal with foil to trap steam. Cook on the lowest heat setting for 20–25 minutes to allow the flavors to meld and the rice to finish cooking gently in steam (dum method).
- Serve: Once done, gently fluff the biryani with a fork to mix layers slightly without breaking rice grains. Serve hot accompanied by raita, salad, or boiled eggs for a complete restaurant-style meal experience.
Notes
- You can use either chicken thighs or breast pieces, but thighs yield juicier results.
- Red food coloring is optional and mainly for visual appeal.
- Frying the onions separately until golden brown adds extra flavor and texture if you wish.
- If saffron is not available, you may skip it or use a pinch of turmeric for color.
- Resting the biryani covered after cooking for 5–10 minutes helps flavors to settle.
- Adjust spice levels as per your taste preference.
