Chicken Tikka Biryani

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Chicken Tikka Biriyani

“Biriyani – the pride of Hyderabad”

is a delicacy which was introduced by Nizams of Hyderabad during Mughal regime. This dish is so delectable and tasty that many different vegetarian ( paneer, vegetable, mushroom) and non-vegetarian (using chicken, lamb, beef, egg) variations came out later in India.
Chicken Tikka Biryani is also an extremely delicious variation. Very spicy and mouth watering tandoori style biriyani can be a special treat for your beloved one.

The preparation is bit lengthy. It has lots of pre preparation which is very frustrating. That’s why I made this in the easiest way so that you don’t need to wait for longer time to relish on.

Ingredients for marinating the chicken:

  • 1 chicken around 1 kg, de-skinned and cut into small chunks
  • 1 tbsp. tandoori masala (get from groceries. Different renowned brands are there like everest tandoori chicken masala)
  • 2 tbsp. tomato ketch up
  • 1 tsp. salt (adjust to taste)
  • 2 tsp. kashmiri red chili powder
  • 1 tsp. cumin powder
  • ¼ tsp. turmeric powder
  • 1/2 tbsp. ginger & garlic paste
  • ¼ cup yoghurt
  • juice of 1 lemon
  • 2 tbsp. oil
  • Red food color (optional)

Method:

  • Make 2-3 deep slits on each piece of chicken. The slitting ensures that the flavor from the marinade goes all the way into the chicken, and also helps with quick and even cooking.
  • Marinade the chicken with above ingredients. Keep it aside for 1 hour.
  • Pre-heat oven at 200 C. Thread the chicken in the skewers. Place the skewers on an oiled oven grill & keep an oven tray underneath to catch any drippings. Grill the chicken pieces on both sides, for about 10 min per side until golden brown. Chicken tikka is ready.
Tips:
You can also do it on gas oven. Cook the chicken pieces over low flame until done ( it can take 15-20 minutes).

To give BBQ flavor – put all the chicken pieces in a deep dish, light a piece of coal and placeit on a small steel bowl in the center of the dish, then add a few drops of ghee/ clarified butter to the lit coal and cover the dish so that the smoke is retained inside and gets absorbed by the chicken. Open the dish in 2 minutes and discard the coal.
Ingredients for the masala/gravy:

  • 4 onions finely sliced
  • 5 fresh tomatoes, chopped into small pieces
  • ¼ cup oil (you can use up the one you fried kababs/onions in)
  • ¼ cup yoghurt, fresh and whipped
  • ½ tsp. ginger-garlic paste
  • 2 tsp. red chili powder
  • 1 cinnamon stick
  • 1 cardamom pod
  • 2 cloves
  • ¼ tsp. turmeric powder
  • 1 tsp. sugar to balance the taste (optional)
  • 1 tsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. garam masala
  • Few saffron strands soaked in luke warm milk
  • salt to taste
  • chopped coriander for garnishing

Method:

  • Fry the onions till golden brown.
  • Heat the oil in a deep pan and then temper the oil with whole spices (cinnamon, cardamom and cloves) followed by the fresh tomatoes and half the green chili.
  • Cook until the tomatoes are dry, then add half of the fried onions (reserve a handful for later).
  • Add the garlic and ginger paste.
  • Add salt, cumin, chili, turmeric and coriander powders. Cook together until the oil is released from the sides.
  • Now the whipped yoghurt and the reserved marinade as well as the drippings from the chicken and cook until the gravy is thick and cooked through. Sprinkle the sugar and mix well.
  • Add about 1/2 cup water to immerse the chicken pieces in. Once the water simmers, reduce the heat to low and then gently add the grilled chicken. Cover and simmer on low heat to cook the chicken through. Every once in a while, open the pot and stir gently with a flat spoon so that the gravy coats the chicken and they get turned over so that they may cook evenly on all sides. This should take about 10-15 minutes.
  • Once the chicken pieces are fully cooked, adjust salt, garam masala and chopped coriander.

Methods for Rice preparation:

  • Wash and then soak 3 cups of rice (450-500 gm) in water for about 20-30 mins. Then drained and keep aside.
  • Bring a big pan of water to boil. Add salt, 1 tbsp and put a bundle of 4 cardamom pods, 2-3 cinnamon sticks and 2-3 cloves.
  • Put the rice to this boiling water. Cook until the rice is about 1/2 done, remove and strain out all the water.
Now it’s time to assemble
  • In a sauce pan, make a layer of rice, prepared chicken gravy and fried onion. drizzle 1-2 tbsp saffron water and add coriander leaves on the top.  Cover the lid tightly and simmer for 15-20 minutes. This tends to infuse the lovely biryani flavor into the rice as it steams.

 

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