Name: Chicken Tikka Biryani recipe by Farheen Dalvi at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: For marination:-; Chicken- 1/2 kilograms; Yogurt- 2 tablespoons; Red chilli powder- 1tablespoons; Coriander & cumin powder -1 tablespoon each; Garam masala-1/2 tablespoon; Turmeric-1/4 tablespoon; Pepper powder-1tablespoon; Ginger/garlic paste-1tablespoon; Lemon juice-1 tablespoon; Food colour-1/2 tablespoon; Salt-1tablespoon; FOR GRAVY:-; Onion-1chopped; Brown onion -1 (for garnishing); tomato-1; Whole spices; Cumin seeds-1 tablespoon; Ginger/garlic paste-2 tablespoon; Green Chillies-2; Yogurt-1cup; Cilantro and mint leaves; Red chilli powder/coriander powder/garam masala powder-1/2 tablespoon each; For Rice:- Rice -2cups; Cumin seeds-1 tablespoon, Pepper corns-1/2 tablespoon, Bay leaf- 1, Salt - as per taste, oil

Ingredients Serving: 4

For marination:-
Chicken- 1/2 kilograms
Yogurt- 2 tablespoons
Red chilli powder- 1tablespoons
Coriander & cumin powder -1 tablespoon each
Garam masala-1/2 tablespoon
Turmeric-1/4 tablespoon
Pepper powder-1tablespoon
Ginger/garlic paste-1tablespoon
Lemon juice-1 tablespoon
Food colour-1/2 tablespoon
Salt-1tablespoon
FOR GRAVY:-
Onion-1chopped
Brown onion -1 (for garnishing)
tomato-1
Whole spices
Cumin seeds-1 tablespoon
Ginger/garlic paste-2 tablespoon
Green Chillies-2
Yogurt-1cup
Cilantro and mint leaves
Red chilli powder/coriander powder/garam masala powder-1/2 tablespoon each
For Rice:- Rice -2cups
Cumin seeds-1 tablespoon, Pepper corns-1/2 tablespoon, Bay leaf- 1, Salt - as per taste, oil

Instructions

Marinate the chiken with all the ingredients and keep it aside for 15 minutes.
Put oil in a pan, add the marinated chiken and close the lid to cook it.
In a pan add cumin seeds and once the seeds starts spluttering, add onion.When the onion turns brown put tomato, all the other ingredients and saute it for 5-6minutes than the chiken pieces & garnish it with cilantro n mint leaves.
Light a piece of coal & place it on the foil paper in the centre of the dish & put few drops of ghee or clarified butter to lit the coal and put the lid on so that the chiken will immerse all the smoke retained inside.
Rinse 2 cups rice and soak them for about 15 minutes. Cook the rice untill its 3/4th done with all the ingredients listed above.
In a pot put the tikka masala first, then some fried onions, cilantro and mint leaves. Again put the rice, fried onions, food colour and drizzle 1 tablespoon ghee. Cover the pot tightly and let it cook on slow flame for about 10 minutes.
Finally your chicken tikka biryani is ready. Serve hot along with raita.

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