Flavourful Chicken Tikka Biryani served with curd,onion slices, carrots & lemon.
Ingredients:
Chilli Paste for Marination
· 10-12 Dry Kashmiri chilli (soaked)
· Mustard oil - 2 tbsp
· Black salt - ¼ tsp
· Garlic cloves – 4-5
· Ginger - 1 inch (chopped)
· Coriander steam (chopped) - 1 tbsp
· Salt to taste
For Chicken Tikka Marination
· Chicken (boneless) cut into medium size - ½ kg
· Salt to taste
· Ginger Garlic paste - 1 tsp
· Lemon juice - ½ tsp
· Prepared chilli paste - 2 tbsp
· Hung curd - ⅓ cup
· Coriander powder - ½ tsp
· Cumin powder - ¼ tsp
· Garam masala - ¼ tsp
· Red chilli powder - ½ tsp
· Dry fenugreek leaves - ¼ tsp
· Roasted Gram flour - ½ tbsp
· Mustard oil - 2 tbsp
· Ghee - 1 tbsp
For Chicken Tikka Biryani
· Onion - 2 medium sized (cut into cube)
· Capsicum - 1 medium sized (cut into cube)
· Tomato - 1 medium sized (deseed and cut into cube)
· Red chilli powder - 1 tsp
· Garam masala - ½ tsp
· Salt
· Water
· Butter - 1 tbsp
· Prepared red chilli paste - 1 tbsp.
· Sauteed vegetables
· Cooked chicken tikka
· Garam masala - ¼ tsp
· Dry fenugreek leaves – ¼ tsp
· Cooked rice – Half kg
· Butter - 1 tbsp
· A pinch of red chilli powder
· Garam masala – 1 tsp
· Saffron water - tsp
· Green chilli – 1 (chopped)
· Coriander leaves (finely chopped)
For Smoking
· Coal
· Ghee – 1 tbsp
Method:
For Marination:
· In a large bowl, add chicken, salt, ginger garlic paste, lime juice, prepared chilli paste, hung curd, coriander powder, cumin powder, garam masala, red chilli powder, dry fenugreek leaves, roasted gram flour and mix everything well and keep it aside for half an hour.
For Cooking Chicken & Vegetables:
· In a heavy bottom pan or cast-iron pan heat mustard oil, ghee and fry the chicken from both the sides until well cooked. Remove on a plate and keep it aside
· In the same pan, add the vegetables and sauté for a minute. Add red chilli powder, garam masala, salt to taste and sauté for a minute. Add a little water and mix it well.
· Transfer the vegetables in a bowl and keep it aside.
· In a heavy bottom pan, add butter, prepared chilli paste (remaining) and sauté for a minute. Add little water and boil for a minute. Add the sauteed vegetables, prepared chicken tikka. Turn off the flame.
For Smoking
· Make a well in the centre of the mixture and keep a small steel katori with few hot charcoal pieces.
· Put ghee over the coals and cover it with a lid. Let it sit covered for 8-10 minutes and then remove the cover.
For Chicken Tikka Biryani
· Turn on the flame again of the same pan on medium heat then spread the cooked rice on it.
· Add some butter, red chilli powder, garam masala, saffron water, green chilli, fresh coriander leaves and cover and cook it on low heat for 5-8 minutes.
· Remove the lid and serve hot Chicken Tikka Biryani with salad and raita of your choice.
