Can I use basmati rice instead of long-grain rice?

Yes, you can absolutely use basmati rice. It will give a slightly different texture and aroma compared to long-grain rice, but it'll still be delicious!

What kind of chicken should I use for the Chicken Tikka?

It's best to use boneless, skinless chicken thighs for the most tender and juicy Chicken Tikka. Chicken breasts can dry out easily.

Can I make this ahead of time or store leftovers?

Yes! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Can I adjust the spice level?

Absolutely! Feel free to adjust the spice level to your preference. If you like it milder, reduce the amount of chili powder and cayenne pepper. If you prefer it spicier, add more!

How long can I keep the mint-cilantro chutney?

The mint-cilantro chutney is best served fresh, but you can store any leftover chutney in an airtight container in the refrigerator for up to 2 days.

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This Chicken Tikka Biryani is a labor of love, a symphony of flavors that open up on your taste buds. It's not really a dish; it's an experience. Imagine the wafting aroma of expertly spiced chicken mixing with light, airy basmati rice, all topped with a tangy mint-cilantro chutney – a taste journey that will transport you right into the heart of India. This is a dish that's perfect for serving guests, or treating yourself to a truly great meal.

One of my fondest memories is learning this recipe from my grandmother. I can still recall her gentle hands, the way she'd blend spices together with such ease. It's a family recipe passed down through generations, and one that I treasure close to my heart. With every bite, I'm taken back to home, warmth, and irretrievable moments spent at the table. I have attempted to keep this recipe as straightforward as possible, so that even the beginners of Indian cuisine can prepare it with ease.

Chicken Tikka Biryani with Mint Cilantro Chutney

Name: Chicken Tikka Biryani with Mint Cilantro Chutney
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: Indian
Ingredients: 1 cup Plain Yogurt; 2 tbsp Lemon Juice; 1 tbsp Ginger-Garlic Paste; 1 tbsp Garam Masala; 1 tsp Turmeric Powder; 1 tsp Red Chili Powder; 1/2 tsp (optional) Cayenne Pepper; 1 tsp Coriander Powder; 1 tsp Cumin Powder; 1/2 tsp Salt; 1/4 tsp Black Pepper; 1.5 lbs Boneless, Skinless Chicken Thighs; 2 tbsp Oil; 1 medium, chopped Onion; 1 cup, rinsed Basmati Rice; 2 cups Chicken Broth; 1 cup, packed Fresh Mint Leaves; 1 cup, packed Fresh Cilantro Leaves; 1/2 cup Water; 2, chopped Green Chilies; 1 inch, chopped Ginger

A fragrant and flavorful Chicken Tikka Biryani, elevated with a refreshing mint-cilantro chutney, that's perfect for a special occasion or a comforting weeknight meal.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

📖 Instructions

First, let's tackle the Chicken Tikka Marinade. In a large bowl, whisk together 1 cup plain yogurt, 2 tbsp lemon juice, 1 tbsp ginger-garlic paste, 1 tbsp garam masala, 1 tsp turmeric powder, 1 tsp red chili powder, 1/2 tsp cayenne pepper (optional, for extra heat!), 1 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp salt, and 1/4 tsp black pepper. Give it a good mix—it's like a party in a bowl!
Next, add 1.5 lbs of boneless, skinless chicken thighs to the marinade. Make sure each piece is well coated. Cover the bowl and refrigerate for at least 2 hours, or even better, overnight. The longer it marinates, the more flavorful it gets! I usually do it the night before so my kitchen smells amazing in the morning!
Now for the Biryani! Heat 2 tbsp oil in a large pot or Dutch oven over medium heat. Add 1 medium chopped onion and sauté until golden brown. Oh, the smell! It's already making my mouth water! This is where you’ll get those wonderful caramelized onions for extra flavour.
Add 1 cup of basmati rice (rinsed) and sauté for a couple of minutes. Then, add 2 cups of chicken broth, 1/2 tsp salt, and bring it to a boil. Once boiling, reduce the heat, cover, and simmer for about 15-18 minutes, or until the rice is almost cooked through. This is where patience is key—don't peek too often!
While the rice is simmering, let’s make that gorgeous mint-cilantro chutney. Combine 1 cup packed fresh mint leaves, 1 cup packed fresh cilantro leaves, 1/2 cup water, 2 green chilies (chopped), 1 inch ginger (chopped), 1/2 tsp salt, and 1 tbsp lemon juice in a blender or food processor. Blend until smooth. Adjust the water if it is too thick. This is so refreshing, I could eat it by the spoonful!
Preheat your oven to 375°F (190°C). Once the rice is almost cooked, gently fold in the marinated chicken. Now, let's layer! In a greased baking sheet or large pan, place half of the rice, then arrange the chicken tikka on top. Cover with the remaining rice, creating an even layer. You'll be amazed at the beautiful final product!
Bake for 20-25 minutes, or until the rice is fully cooked and the chicken is heated through. You can also do this in a rice cooker on the 'Keep Warm' setting for about 15-20 minutes. Now, cover that bad boy with foil and let it rest for 10 minutes before serving. This allows the flavors to meld together beautifully!
Serve hot with the vibrant mint-cilantro chutney. Garnish with fresh cilantro and a sprinkle of garam masala. There’s something so incredibly satisfying about enjoying this. This recipe is incredibly special, and it's almost like a journey through your tastebuds!