Tandoori Chicken Biryani Recipe
Looking for a royal yet smoky twist on your favorite biryani? This Tandoori Chicken Biryani recipe is a mind-blowing fusion of two iconic Indian dishes: spicy, charred tandoori chicken and aromatic biryani rice. It’s not just a meal — it’s an experience packed with layers of flavor, texture, and indulgence.
Whether you're hosting a dinner party or craving something rich on a weekend, tandoori chicken biryani is your perfect pick.
History of Tandoori Chicken Biryani
While biryani originated centuries ago in Persia and took royal form in Indian kitchens, tandoori chicken comes from the clay ovens of Punjab. Merging them creates a hybrid dish that’s relatively modern — likely crafted by Indian chefs experimenting with bold flavors. Today, this recipe is a beloved restaurant favorite across India and the Middle East.
What is Tandoori Chicken Biryani?
Tandoori Chicken Biryani is a layered rice dish where grilled tandoori chicken is combined with spiced biryani masala and partially cooked basmati rice, then gently steamed to perfection. It’s rich, smoky, and spicy — a flavor combination that sets it apart from traditional biryanis.
If you've been wondering, what is tandoori chicken biryani, now you know — it's where char meets charm!
Why You Will Love This Recipe
- A smoky twist on classic biryani
- Perfect blend of creamy, spicy, and tangy flavors
- Tender, juicy chicken with a charred crust
- Ideal for celebrations or a weekend indulgence
- Customizable spice levels
Personal Experience
I first made this dish for a family gathering, and it was an instant hit. The aroma of grilled chicken layered over spiced rice had everyone drooling before it even hit the table. The best part? The leftovers taste even better the next day — if you have any!
Equipment You Will Need
- Mixing bowls
- Grill tray or oven
- Saucepan
- Deep frying pan or biryani pot
- Strainer
- Measuring spoons and cups
- Tongs and spatula
Preparation Time
Stage Time
- First Marination 30 minutes
- Second Marination Overnight (or min 4 hours)
- Grilling Chicken 40-50 minutes
- Biryani Rice Prep 10 minutes
- Biryani Assembly 10 minutes
- Total Time 1 hr 5 mins
Taste and Texture
- The tandoori chicken biryani delivers:
- Juicy, charred chicken bites
- Fragrant rice infused with whole spices
- Creamy masala that binds every grain
- Crispy fried onions on top
- A balanced heat that's warming, not overwhelming
Ingredients
For Tandoori Chicken
- 2 Whole Chicken Legs
- Salt (as required)
- ½ tsp Turmeric Powder
- 1 tsp Red Chili Powder
- ¼ + ½ Lemon (split)
- 6 tbsp Thick Yogurt
- 1 tbsp Ginger Garlic Paste
- ½ tsp Garam Masala
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tbsp Kashmiri Red Chili Powder
- Kasoori Methi Leaves
For Rice
- 1.5 cups Basmati Rice (soaked 30 mins)
- 1 Bay Leaf
- 4 Peppercorns
- 2 Cloves
- 1-inch Cinnamon
- 2 Cardamom Pods
- 1 Javitri
- 1 Star Anise
- 1 tbsp Ghee
- Salt (to taste)
For Biryani Masala
- 1 tbsp Oil
- ¼ cup Ghee
- ½ tsp Shahi Jeera
- 2 Medium Onions (sliced)
- 4 Green Chillies (sliced)
- 1 tsp Ginger Garlic Paste
- 1 Large Tomato (chopped)
- ½ tsp Turmeric Powder
- 1 tsp Red Chili Powder
- ⅓ cup Mint Leaves
- ⅓ cup Coriander Leaves
- 1 tbsp Garam Masala
- 1 tbsp Shahi Biryani Masala
- 2 tbsp Yogurt
- Salt (as required)
- Saffron Milk (for garnishing)
- Fried Onions & Coriander (for garnishing)
How to Make Tandoori Chicken Biryani
Step 1: First Marination
- Make gashes in chicken legs.
- Rub salt, turmeric, chili powder, and lemon juice.
- Let it rest for 30 minutes.
Step 2: Second Marination
- Mix yogurt, spices, lemon, ginger-garlic paste, and kasoori methi.
- Coat the chicken and marinate overnight.
Step 3: Grill the Chicken
- Place chicken on a greased grill tray.
- Bake at 180-200°C for 40–50 minutes.
- Set aside your juicy, charred tandoori chicken.
Step 4: Prepare Rice
- Boil water with whole spices and salt.
- Add soaked rice and cook till 75% done.
- Drain and keep aside.
Step 5: Make Biryani Masala
- Heat oil and ghee.
- Add shahi jeera and onions. Brown them.
- Add green chilies, paste, tomatoes, and all dry spices.
- Fold in yogurt, mint, and coriander leaves.
- Step 6: Layer the Biryani
- Spread rice over the masala in the pan.
- Garnish with saffron milk, fried onions, and coriander.
- Place grilled tandoori chicken and cover.
- Steam for 10 minutes on low heat.
Tips for the Recipe
- Always use thick yogurt to prevent watery marinade.
- Marinate overnight for deep flavor infusion.
- ¾ cook the rice to avoid mushy texture after steaming.
- Grill chicken until slightly charred for smoky notes.
- Use basmati rice for long, non-sticky grains.
Optional Suggestions
- Add a boiled egg for traditional richness.
- Drizzle rose or kewra water for royal aroma.
- Serve with raita, papad, and mint chutney.
Serving Ideas – What to Serve with Tandoori Chicken Biryani
- Cucumber mint raita
- Onion rings with lemon
- Spicy pickle
- Chilled buttermilk or sweet lassi
Storage Tips
- Store leftovers in an airtight container in the refrigerator.
- Stays fresh for 2–3 days.
- Reheat with a sprinkle of water in the microwave or on the stove.
- Avoid freezing to retain rice texture.
Variations
- Boneless Version: Use chicken thighs for faster cooking.
- Paneer Biryani: For vegetarians, substitute chicken with grilled paneer cubes.
- Mild Version: Reduce chilies and use Kashmiri chili for color only.
- Instant Pot Version: Assemble and cook on biryani mode for ease.
Final Thoughts
This tandoori chicken biryani recipe brings the best of both worlds — the smoky allure of tandoori and the royal elegance of biryani. It’s a dish you’ll return to again and again. Whether you're exploring how to make tandoori chicken biryani for the first time or a biryani lover trying a new spin, this one promise to impress!
FAQ
Q1: Can I make this without an oven?
Yes! You can cook the marinated chicken on a stovetop grill pan or even over a charcoal grill.
Q2: Is this dish very spicy?
You can control the heat. Reduce green chilies and red chili powder for a milder version.
Q3: How long can I store tandoori chicken biryani?
Keep it refrigerated in an airtight container for up to 3 days.
Q4: Can I use store-bought biryani masala?
Absolutely! Use your preferred brand to save time.
Tandoori Chicken Biryani Calories (Per Serving)
- Calories ~680 kcal
- Protein 36g
- Carbohydrates 55g
- Fat 32g
- Fiber 4g
- Sodium 780mg
Note: Values are approximate and depend on the ingredients used.
