Chicken Tikka & Rice

This Chicken Tikka Biryani combines tender, marinated chicken made with Rupen’s Tandoori Marinade and layers it with fragrant basmati rice, herbs, and warm spices. It’s a one-pot comfort dish bursting with bold Indian flavors and perfect for a cozy night in.

Ingredients

For the Chicken Tikka:

• 1 lb boneless chicken thighs or breasts, cut into bite-size pieces

• 3 tbsp Rupen’s Tandoori Marinade

• Juice of ½ lemon

• 1 tbsp plain yogurt (optional for creaminess)

• Salt, to taste

• 1 tbsp oil

For the Rice:

• 1 cup Basmati rice

• 2 cups water

• 1 bay leaf

• 2 green cardamom pods

• 4-5 black peppercorns

• 1 small cinnamon stick

• Salt, to taste

For Assembly:

• 2 tbsp ghee or oil

• 1 medium onion, thinly sliced

• 1 tsp garam masala

• ¼ cup chopped cilantro

• ¼ cup chopped mint (optional)

• Saffron strands soaked in 2 tbsp warm milk (optional)

Instructions

1. Marinate and Cook the Chicken Tikka:

• Combine chicken, Rupen’s Tandoori Marinade, lemon juice, yogurt (if using), and salt in a bowl.

• Let it marinate for at least 30 minutes, preferably 4–6 hours in the fridge.

• Heat oil in a skillet or grill pan. Sear the chicken until fully cooked and slightly charred. Set aside.

2. Prepare the Rice:

• Rinse the rice until water runs clear.

• Boil 2 cups of water with bay leaf, cardamom, peppercorns, cinnamon, and salt.

• Add rice and cook until 90% done (about 8 minutes). Drain and set aside.

3. Assemble the Biryani:

• In a large pan, heat ghee or oil. Add sliced onions and sauté until golden.

• Add the cooked chicken tikka, sprinkle garam masala, and mix well.

• Layer the partially cooked rice over the chicken.

• Top with cilantro, mint (if using), and saffron milk.

• Cover and steam on low heat for 10–12 minutes. Let it rest for 5 minutes.

To Serve

Fluff gently and serve hot with yogurt or cucumber raita.