Chicken Tandoori Biryani Recipe - Smokey , Spicy and Iresistable !

Imagine the rich, Smokey flavour of chicken tandoori combined with aromatic layers of Biryani- that’s perfect Chicken Tandoori Biryani! This dish is ultimate fusion of two iconic Pakistan recipes, making it a perfect centrepiece for special occasion and weekend indulgence. 

Why you’ll Love this recipe:

• Restarant- style Biryani at home - Perfect balance of spice, aroma and tenderness.

• Smokey, charred Tandoori chicken – Infuses the biryani with bold, grilled flavors.

• One-Pot Comfort Food – A complete meal with protein, carbs, and spice in one dish!

Ingredients

For the Tandoori Chicken:

• 1 Kg chicken 

• ½ Kg thick yogurt

        • 5 medium sized tomato (Puree)

• 2 tbsp ginger paste

        •       2 tbsp garlic paste

• 3 tbsp lemon juice

• 1 tsp red chili powder

        • 2 tsp red chili flakes

• 1 tsp turmeric powder

• 1 tsp garam masala

• 1 tsp black pepper powder

• 1 packet shan chicken tandoori masala

•       1 packet shan bombay biryani masala

       •       1 packet  national bombay biryani masala 

• Salt to taste

• 1 cup  oil or ghee

• A few drops of red food color (optional)

For the Biryani Masala: 

       • 4 large onion (thinly sliced, fried until golden brown)

       •       7 medium sized potato (cut in quaters )

For the Biryani Rice:

• 2 Kg basmati rice (soaked for 30 minutes)

• 12 cups water

• 10-12 cloves

• 3-4 bay leaf

• 4-5 1-inch cinnamon stick

• 6-8 green cardamoms

• 4 tsp salt

For the Biryani Layers:

• 4    tbsp ghee or oil

• 4 large onion (thinly sliced, fried until golden brown)

• ½ cup fresh coriander and mint leaves (chopped)

• ¼ cup saffron-infused milk (a pinch of saffron soaked in warm milk)

• 1 tbsp kewra water (optional, for aroma)

• 1 piece of hot charcoal (for a smoky finish)

Step-by-Step Instructions

Step 1: Marinate the Tandoori Chicken

1. In a bowl, mix yogurt, lemon juice, ginger-garlic paste, tomato puree, and all the spices to make a thick marinade.

2. Add chicken pieces, coat well, and marinate for at least 2 hours (overnight is best).

Step 2: Cook the Tandoori Chicken

1. Heat 1 cup oil in a pan, add the sliced onions, and fry on medium-high heat until golden-brown.

        2. Add in the diced patatoes and fry till slightly golden. 

        3. Add in your marinated chicken and cook it on medium heat. 

        4. Stir occationally till gravy thickens and the oil seperates. 

        5. Smoky Finish – Place a small piece of hot charcoal in a steel bowl inside. Drizzle ghee over the charcoal and cover immediately for 5 minutes.

        6. Check if the potatoes and chicken are fully cooked and set aside. 

Step 3: Cook the Biryani Rice

1. Boil 12 cups of water with cloves, bay leaf, cinnamon, cardamoms, and salt.

2. Add soaked basmati rice and cook until 80% done (grains should be firm). Drain and set aside.

Step 4: Layer the Biryani

1. Spread a layer of the cooked rice  in a large pot

2. Add a layer of  tandoori chicken masala and fried onions on top.

        3.     Continue this layer by layer. 

3. Add a final layer of fried onions, fresh coriander, and mint leaves.

4.     Drizzle saffron milk and kewra water. (Optional)

Step 5: Dum Cooking (Final Steam Cooking)

1. Cover the pot with a tight lid (or seal with dough).

2. Cook on low heat for 20-25 minutes (or place a griddle/tawa under the pot to avoid burning).

3. Let it rest for 10 minutes before opening.

Serve Chicken Tandoori Biryani with Raita and a salad. Enjoy!!

Pro Tips for the Best Tandoori Biryani:

✔ Use Bone-In Chicken – Adds deeper flavor to the biryani.

✔ Don’t Overcook the Rice – Slightly undercooked rice ensures perfect texture after dum cooking.

✔ For Extra Smokiness – Do the hot charcoal smoking step at the end for a restaurant-style smoky aroma

Chicken Tandoori Biryani is the ultimate celebration of flavors, combining the best of tandoori and biryani. Try this recipe and let me know how it turns out in the comments!