Chicken Tikka Biryani

For the Chicken Tikka marination:

(minimum 1 hr/overnight for better flavor infusion)

• Chicken - 3 or 4 leg pieces
• Curd - 50g
• Lemon juice - 2 tsp
• Ginger garlic paste - 1 1/2 tsp, 20g by weight
• Kashmiri red chilli powder - 1 tsp
• Coriander powder - 1 tsp
• Chilli powder - 1 tsp
• Garam masala - 1/2 tsp
• Cumin powder - 1/2 tsp
• Pepper powder - 1/2 tsp
• Smoked paprika powder - 1/4 tsp
• Oil - 1 tsp
• Salt - 1/2 tsp / per taste

Cook the marinated chicken legs in a hot pan with 2 tsp of oil for 15 mins (Not completely cooked)

For cooking rice:

• Basmati rice - 300g
• In a large pot for cooking rice, add water + whole garam spices + salt -> bring to rolling boil (Water should be salty)
• Add soaked basmati rice and cook for 5 - 7 mins and drain the water. (soak basmati rice for 30 mins)

For the biryani masala:

• On a hot pan, add 75 ml fat(split this measure for oil and ghee. I used 50 ml oil + 25 ml ghee) -> add thinly sliced onions(1 large onion) once the oil is hot -> cook till the onions are brown
• Add ginger garlic paste (30g) and chopped tomato(1 medium size tomato) > cook till the oil separates.
• Add  green chillies(5)+ spice powders - 1 tsp chilli powder, 1 tsp coriander powder, 1/2 tsp garam masala + curd (50g) + left over chicken marination -> cook till the oil separates.
• Add in the chicken tikka pieces and give a stir.
• Adjust salt and water -> take out half of the masala (for to and fro layering)
• Note : Optionally we can infuse smokey flavor with the help of charcoal once the masala is ready. 

For dum:

• Frame layers of masala and semi cooked basmati rice for dum in the same pan - cook in medium to low sim for 20 - 30 mins.

Biryani is ready to be served with raitha of your choice. 

Happiee Cooking !!😊