About Homemade Murgh Tikka Biryani Recipe: A biryani that celebrates the fusion of garden fresh spices and the sumptuous chicken tikka.
Homemade Murgh Tikka Biryani
Serving: 6
Prep Time: 150 min
Cooking Time: 60 min
1. Chicken Breast600G
2. Yogurt1 ⅔ Cups
3. Lemon Juice 1 Tbsp
4. Ginger Garlic Paste2 Tbsp
5. Red Chili Powder1 Tbsp
6. Turmeric Powder1/2 Tsp
7. Salt1 Tsp
8. Oil2 Tsp
9. Finely Chopped Onion1
10. Ginger Garlic Paste
11. Cumin Seed1 Tsp
12. Black Peppercorns2
13. Cloves2
14. Red Chili Powder1 Tsp
15. Coriander Powder1/2 Tsp
16. Garam Masala Powder1 Tsp
17. Salt1 Tsp
18. Finely Chopped Tomatoes2
19. Yogurt1/2 Cup
20. Water⅓ Cup
21. Basmati Rice1 ½ Cups
22. Bay Leaf1
23. Cumin Seed1/2 Tsp
24. Onions1 1/2 Cups
25. Fresh Coriander1/2 Cup
26. Oil 3
30. Water1 Cup
1. Start by preheating the oven to 220˚C. Combine the ingredients of chicken tikka and marinate it for 1 hour in a refrigerator.
2. Use bamboo skewers to skewer the chicken pieces and then place it on a baking tray, that is lined with the parchment paper. Ensure that there is space underneath the marinated chicken. Keep it aside for later use.
3. Add oil in a pot, heat it on medium flame, and then saute onions along with herbs and spices. Now, add chopped tomatoes and fry until they have become soft.
4. Pour water, yogurt, and the chicken tikka marinade. Mix it thoroughly with the spices and vegetables. Bring it to a boil, add the chicken, and cook it for 5 minutes.
5. Assemble the biryani layer by layer with rice, curry, onion, and then finally top it with Coriander. Simmer it for ten minutes until the chicken and rice is properly cooked.
About Homemade Murgh Tikka Biryani Recipe: A biryani that celebrates the fusion of garden fresh spices and the sumptuous chicken tikka.
Homemade Murgh Tikka Biryani
Serving: 6
Prep Time: 150 min
Cooking Time: 60 min
1. Chicken Breast600G
2. Yogurt1 ⅔ Cups
3. Lemon Juice 1 Tbsp
4. Ginger Garlic Paste2 Tbsp
5. Red Chili Powder1 Tbsp
6. Turmeric Powder1/2 Tsp
7. Salt1 Tsp
8. Oil2 Tsp
9. Finely Chopped Onion1
10. Ginger Garlic Paste
11. Cumin Seed1 Tsp
12. Black Peppercorns2
13. Cloves2
14. Red Chili Powder1 Tsp
15. Coriander Powder1/2 Tsp
16. Garam Masala Powder1 Tsp
17. Salt1 Tsp
18. Finely Chopped Tomatoes2
19. Yogurt1/2 Cup
20. Water⅓ Cup
21. Basmati Rice1 ½ Cups
22. Bay Leaf1
23. Cumin Seed1/2 Tsp
24. Onions1 1/2 Cups
25. Fresh Coriander1/2 Cup
26. Oil 3
30. Water1 Cup
1. Start by preheating the oven to 220˚C. Combine the ingredients of chicken tikka and marinate it for 1 hour in a refrigerator.
2. Use bamboo skewers to skewer the chicken pieces and then place it on a baking tray, that is lined with the parchment paper. Ensure that there is space underneath the marinated chicken. Keep it aside for later use.
3. Add oil in a pot, heat it on medium flame, and then saute onions along with herbs and spices. Now, add chopped tomatoes and fry until they have become soft.
4. Pour water, yogurt, and the chicken tikka marinade. Mix it thoroughly with the spices and vegetables. Bring it to a boil, add the chicken, and cook it for 5 minutes.
5. Assemble the biryani layer by layer with rice, curry, onion, and then finally top it with Coriander. Simmer it for ten minutes until the chicken and rice is properly cooked.
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