Authentic Chicken Tikka Biryani Recipe — Flavorful Oven-Baked Version

Tender marinated chicken layered with aromatic basmati rice, finished with herbs, crispy fried onions, and a gentle dum (steam) cook. This stovetop biryani is fragrant, flavorful, and great for entertaining or making ahead.

Marinade

• 2 Tablespoons Greek yogurt
• 1 teaspoon garlic powder
• 2 teaspoons Kashmiri chili powder
• 1/2 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon garam masala (reserve a pinch for layering)
• 1/2 lemon, juiced (about 2 Tablespoons; save other half for garnish)
• 1/2 teaspoon salt
• 2 Tablespoons oil, divided
• 2 lbs boneless chicken, cut into 1½–2 inch pieces

Rice and Aromatics

• 2 cups basmati rice (long grain)
• 8–10 cups water (2–2.4 liters)
• 1 Tablespoon salt
• 1 bay leaf
• 1/2 teaspoon turmeric
• 1 cinnamon stick
• 2 green cardamom pods

For layering

• 3 Tablespoons fresh cilantro, chopped
• 2 Tablespoons fresh mint, chopped
• 6 ounces crispy fried onions (about 170 g)
• 2 teaspoons ghee

Saffron (optional)

• 3–4 saffron strands
• 2 Tablespoons warm water

Garnish

Chopped cilantro, chopped mint, lemon slices, or sliced cashews

Prep Chicken and Rice

1. Make the marinade by combining yogurt, garlic powder, Kashmiri chili powder, cumin, paprika, lemon juice, salt, and 1 Tablespoon oil. Taste and adjust seasoning.
2. Add the chicken, toss to coat, cover, and refrigerate for 30–60 minutes.
3. Rinse the basmati rice until the water runs mostly clear. Soak for 30 minutes, then drain.
4. Bring 8–10 cups of water with 1 Tablespoon salt to a rolling boil in a large stock pot.
5. Add the bay leaf, turmeric, cinnamon stick, and cardamom pods.
6. Add the drained rice and boil for about 5 minutes—rice should be about 70% cooked and still firm at the center. Drain immediately and discard whole spices.

Saffron (optional)

1. Place saffron strands in warm water and set aside to bloom.

Cook the Chicken

1. In a large skillet over medium heat, warm the remaining 1 Tablespoon oil.
2. Add the marinated chicken and cook 8–10 minutes, turning halfway, until lightly browned and about 80% cooked. Remove from heat; the chicken will finish cooking during dum.

Layer the Biryani (Dum)

1. Lightly grease a Dutch oven. Add a single layer of chicken with its pan juices to the bottom, then cover with a layer of rice.
2. Sprinkle some fried onions, cilantro, mint, a pinch of garam masala, and a small drizzle of ghee.
3. Repeat layers, finishing with a top layer of rice, fried onions, herbs, and ghee. If using saffron, drizzle the saffron water over the top.

Layer order

1. Chicken (with pan drippings)
2. Biryani rice
3. Fried onions
4. Fresh herbs (cilantro and mint)
5. A light drizzle of ghee
6. A pinch of garam masala

Dum Cook (very low heat)

1. Cover the pot tightly and cook over very low heat for about 15 minutes on the stovetop.
2. Turn off heat and rest, covered, for 5 minutes.

Optional Smoky Finish

1. Mix 1 tablespoon melted ghee with 1–2 drops of liquid smoke and drizzle lightly over the top. Cover and rest for 5 minutes to let the aroma infuse.
2. Gently fluff the rice from the bottom to lift chicken and rice together. Serve warm and avoid aggressive stirring.

Calories: 807 kcal |
Carbohydrates: 65 g |
Protein: 30 g |
Fat: 46 g