chicken tikka biryani

Here's what you need: chicken breast, natural yogurt, lemon juice, ginger garlic paste, tikka masala sauce, red chili powder, turmeric powder, salt, oil, onion, ginger garlic paste, cumin seed, black peppercorns, cloves, red chili powder, coriander powder, garam masala powder, salt, tomatoes, natural yogurt, water, water, basmati rice, bay leaf, cumin seed, onion, fresh coriander, oil, water

Chicken Tikka Biryani Recipe by Tasty

⅓ lb chicken breast

⅔ cups natural yogurt

lemon juice

ginger garlic paste

tikka masala sauce

red chili powder

turmeric powder

salt

onion, finely chopped

cumin seed

black peppercorns

cloves

coriander powder

garam masala powder

tomatoes, finely chopped

natural yogurt

water

½ cups basmati rice,

bay leaf

½ cups onion, carmelised

coriander,

water, saffron-infused

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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.

https://vid.tasty.co/output/45707/mp4_640x640/1501604901

Fried onions, succulent chicken tikka and the perfect blend of spices combine to create a dish for any occasion. Perfect on it's own or with a curry on the side (Shorba)


Chicken Tikka Biryani (Takeaway Style)

Chicken Tikka: 100 grams

Vegetable Oil: 2 tablespoons

Brown/White Onion: 1/4 finely chopped (80 grams)

Garlic Paste: 1 teaspoon

Finger Chilli - Green: 1 chopped

Tomato Paste: 1 tablespoon

Mix Powder / Curry Powder: 2 teaspoons

Cumin Seeds: 1/4 teaspoon

Fenugreek Leaves (Kasoori Methi): 1/4 teaspoon

Fresh/Chopped Coriander: sprinkle

Garam Masala Powder: 1/4 teaspoon

A feast for your senses, this chicken tikka biryani combines two Indian classics

Chicken Tikka Biryani | Video

basmati rice

tbsp oil

bay leaves

Water

Salt

coriander (cilantro) leaves

mint leaves

cashew

ghee butter

onions,

tomatoes,

tsp minced ginger (ginger paste)

tsp minced garlic (garlic paste)

tsp cumin

tsp ground coriander (coriander powder)

tbsp garam masala

tsp red chili powder

yogurt

saffron strands milk

Recipe link just below this recipe. Follow the...

Recipe link just below this recipe. Follow the recipe instructions to make chicken tikka. Set aside.

To make the masala for biryani, heat 2...

To make the masala for biryani, heat 2 tbsp ghee in a large pan over medium-high heat. Add onions and tomatoes. Sauté for 3-4 minutes or until the onions start to brown. Add ginger paste and garlic paste. Sauté for another 2-3 minutes or until aromatic.

Add ground cumin, ground coriander, garam masala and...

Add ground cumin, ground coriander, garam masala and red chili powder. Sauté for a minute. Add 1 cup coriander (cilantro) leaves, mint leaves and yogurt. Stir to combine. Cook for 2 minutes. Separate the chicken tikkas from the skewers and add them to the masala. Add saffron milk. Season with salt. Stir to combine. Heat through. Remove from heat. Set aside.

To cook rice for biryani, soak rice in...

To cook rice for biryani, soak rice in water for 20 minutes. Drain. Set aside.

Meanwhile, heat 2 tbsp oil in a large...

Meanwhile, heat 2 tbsp oil in a large saucepan over medium- high heat. Add bay leaves and sauté for few seconds. Add rice. Fry for 2 minutes. Add lemon juice and cover with water. Season with salt. Stir. Increase the heat to high. Bring to a boil. Reduce the heat to low. Simmer, covered, for about 5 minutes or until rice is half cooked. Drain. Set aside.

To layer the biryani, in a heavy bottomed...

To layer the biryani, in a heavy bottomed pan, add masala, then rice and sprinkle with coriander (cilantro) and mint leaves. Then add another layer of masala, rice and herbs. Repeat the layers until masala, rice and herbs are finished. Garnish with fried nuts and raisins.

https://www.youtube.com/watch?v=wIWh_nwaQjY

Delicious biryani featuring two Indian classics - biryani and chicken tikka

Get the full recipe:  http://nishkitchen.com/chicken-tikka-biryani-video/

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