Description
A flavorful and aromatic Chicken Tikka Biryani recipe that combines tender chicken marinated in tikka masala spices with fragrant basmati rice, cooked together in a single pot for a delicious and comforting meal.
Ingredients
Scale
Chicken and Marinade
- 2 chicken breasts, cubed
- 2 tablespoons tikka masala paste
- 1/2 cup yogurt
Rice and Aromatics
- 2 cups basmati rice
- 1 onion, sliced
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Sauté the onions: In a large pot, heat some oil over medium heat and sauté the sliced onions until they turn golden brown, which will add a deep sweetness and flavor base to your biryani.
- Cook the chicken: Add the cubed chicken breasts to the pot with the onions and cook until the chicken pieces are browned on all sides, partially cooking them to infuse flavor.
- Add the spices and yogurt: Stir in the tikka masala paste, yogurt, ground cumin, and ground coriander with the chicken and onions. Cook for 3-4 minutes, stirring frequently to allow the spices to combine and the chicken to marinate in the mixture.
- Simmer the broth: Pour in the chicken broth and bring the mixture to a gentle simmer, allowing the flavors to meld and the chicken to finish cooking.
- Cook the rice: Add the basmati rice to the pot, stir gently, then cover the pot and cook for about 20 minutes over low heat until the rice is tender and all the liquid has been absorbed.
- Garnish and serve: Once the biryani is cooked, fluff the rice gently with a fork, garnish with fresh cilantro leaves, and serve immediately while hot.
Notes
- Rinse the basmati rice thoroughly before cooking to remove excess starch and improve texture.
- Use full-fat yogurt for a creamier consistency and richer flavor.
- Adjust the amount of tikka masala paste according to your spice preference.
- Cover the pot tightly while cooking rice to ensure even steaming.
- You can add saffron soaked in warm milk for an authentic aroma and color if desired.
