Smoky Chicken Tikka Biryani

This Eid Make Smoky Chicken Tikka Biryani and enjoy the Festivity with Family. #HappyCookingToYou #FoodFusion #7up

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  • Dahi (Yogurt) 1/3 Cup
  • Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • Zeera powder (Cumin powder) 1 tsp
  • Haldi powder (Turmeric powder) ½ tsp
  • Kashmiri lal mirch powder (Kashmiri red chilli powder) ½ tbs
  • Dhania powder (Coriander powder) 1 tsp
  • Garam masala powder ½ tsp
  • Namak (Salt) 1 tsp or to taste
  • Zarda ka rang (Orange food color) 1/8 tsp
  • Tandoori masala 1 tbs
  • Hari mirch paste (Green chilli paste) 1 & ½ tbs
  • Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • Lemon juice 2 tbs
  • Sarson ka tel (Mustard oil) 2 tbs
  • Chicken tikka pieces 750g
  • Cooking oil 3-4 tbs
  • Podina (Mint leaves) chopped
  • Hara dhania (Fresh coriander) chopped
  • Cooking oil 1/3 Cup
  • Badiyan ka phool (Star anise) 1
  • Darchini (Cinnamon sticks) 2
  • Laung (Cloves) 2-3
  • Hari elaichi (Green cardamom) 2-3
  • Tez patta (Bay leaves) 2
  • Sabut kali mirch (Black peppercorns) 10-12
  • Pyaz (Onion) sliced 2 medium
  • Tamatar (Tomatoes) chopped 2 medium
  • Lal mirch powder (Red chilli powder) ½ tbs or to taste
  • Haldi powder (Turmeric powder) ½ tsp
  • Dhania powder (Coriander powder) 1 tbs
  • Zeera (Cumin seeds) roasted & crushed 1 tbs
  • Kashmiri lal mirch powder (Kashmiri red chilli powder) 2 tsp
  • Namak (Salt) ½ tbs or to taste
  • Tandoori masala 1 & ½ tbs
  • Lemon juice 3 tbs
  • Water ½ Cup or as required
  • Dahi (Yogurt) whisked ½ Cup
  • Hara dhania (Fresh coriander) chopped 2 tbs
  • Podina (Mint leaves) chopped 2 tbs
  • Aloo bukhara (Dried plums) 7-8
  • Hari mirch (Green chillies) 6-7
  • Pyaz (Onion) fried 1-2 tbs
  • Hara dhania (Fresh coriander) chopped
  • Podina (Mint leaves) chopped
  • Chawal (Rice) sella 500g (soaked & boiled with salt until 3/4th done)
  • Zarda ka rang (Orange food color) 1/4 tsp
  • Water 3-4 tbs
  • Kewra water 1 tbs
  • Pyaz (Onion) fried


In a bowl,add yogurt,red chilli powder,cumin powder,turmeric powder,kashmiri red chilli powder, coriander powder,garam masala powder,salt,orange food color,tandoori masala,green chilli paste, ginger garlic paste,lemon juice,mustard oil & mix well.

Make cuts on chicken pieces & add in marination and mix well,cover & marinate for 3-4 hours in refrigerator.

In a wok,add cooking oil,marinated chicken with remaining marinade and cook on medium flame for 8-10 minutes,cover & cook for 6-8 minutes (don’t stir so that spices & marinade stick to the pieces) then cook on high flame until oil separates (4-5 minutes).

Add mint leaves,fresh coriander,flip chicken pieces and cook for 4-5 minutes.

Add fresh coriander,mint leaves,cover & simmer for few minutes.

Give coal smoke for 2 minutes & set aside.

In a pot,add cooking oil,star anise,cinnamon sticks,cloves,green cardamom,bay leaves,black peppercorns & mix well.

Add onion,mix well & fry until golden.

Add tomatoes & mix well.

Add red chilli powder,turmeric powder,coriander powder,cumin seeds,Kashmiri red chilli powder,salt, tandoori masala,lemon juice & mix well.

Add water and mix well,cover & cook on low flame for 5-6 minutes.

On low flame,add yogurt,fresh coriander,mint leaves & mix well.

Add dried plums,green chillies & mix well,reserve half of gravy for layering.

In remaining gravy,add fried onion,fresh coriander,mint leaves,half quantity of boiled rice,reserved gravy & remaining boiled rice.

Now make holes with the help of skewer.

In orange food color,add water,kewra water & mix well.

Add it in pot,add fried onion,chicken tikka pieces,cover & steam cook on low flame for 18-20 minutes.

Serve smoky chicken tikka biryani with salad & raita.

Recipe By: Seema Hanif

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