CHICKEN TIKKA
600g chicken breast
400ml cups natural yogurt
1 tablespoon lemon juice
2 tablespoons ginger paste
2 tablespoons tikka masala sauce
1 tablespoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon salt
CURRY
2 tablespoons oil
1 onion, finely chopped
2 tablespoons ginger paste
1 teaspoon cumin seed
2 black peppercorns
2 cloves
1 teaspoon red chili powder
1/2 teaspoon coriander powder
1 teaspoon garam masala powder
1 teaspoon salt
2 tomatoes, finely chopped
100ml natural yogurt
100ml water
RICE
400ml water
300g basmati rice, soaked for at least 20 minutes
1 bay leaf
1/2 teaspoon cumin seed
BIRYANI ASSEMBLY
200g onion, carmelised
20g fresh coriander, finely chopped
1 tablespoon oil
200ml water, saffron-infused
Preheat the oven 430F/220C.
Combine all the chicken tikka ingredients and marinate in the fridge for at least 1 hour.
Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
Reserve the chicken tikka marinade for later use.
Bake the chicken skewers for about 15 minutes, until slightly dark brown on the edges and cooked throughout.
Heat oil in a large pot over medium heat, then sauté the onions with the herbs and spices until just browned.
Add in the chopped tomatoes and fry till soft.
Pour in the yogurt, water, and reserved tikka marinade, and mix it well with the vegetables and spices.
Bring the mixture to a boil, add in the chicken and cook for a further 4-5 minutes. Set aside.
In a large pot, assemble your biryani in the following layers: 1/3 rice, 1/2 chicken curry, 1/2 caramelised onion, 1/2 coriander, 1/3 rice, oil, 1/2 of the saffron-infused water, 1/2 chicken curry, 1/3 rice, the rest of the saffron-infused water, 1/2 caramelised onion, and finally top with the remaining coriander.
Simmer the biryani over a low heat for 10 minutes or until all the water is absorbed and the rice and chicken are heated throughout.
