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Chicken Biryani Recipe | How to make Chicken Biryani

Chicken Briyani Recipe

Chicken Biryani Recipe

Chicken Biryani is one of the most authentic and royal cuisines of India. According to the sources, it was first introduced by the Mughals. Since its inception, it became very luxurious and popular among Indians. Add chicken to the biryani makes it more flavourful and delicious.

Traditional chicken biryani recipe is made by marinating chicken pieces in curd, ginger-garlic paste and mixed spices and herbs. We can also make this recipe in a pressure cooker. Although it is not a dum biryani, it will surprise you with its good aroma and taste.

Here, we made a chicken biryani recipe that is neither too spicy nor too oily. You can add or reduce the amount of red chilli powder as per your taste. You can enjoy this recipe with raita, shorba and papad.

What are the necessary ingredients you need while making Chicken Biryani Recipe?

To make an authentic biryani, firstly always use fresh ingredients. Good quality of ingredients and spices contribute to the aromatic flavours of biryani.

1. Usage of Basmati Rice: There is plenty of basmati rice available in the market. But for the authentic taste, prefer the premium quality of basmati rice over normal basmati rice. This type of rice is more fluffy and mix well with the chicken biryani without sticking it.

2. Spices: Always prefer whole spices than readymade spice powder. Whole spices enhance the flavour of biryani. Instead, use good quality of garam masala powder and biryani powder.

3. Ghee: Generally, ghee is used in making biryani. Traditional biryani is always made with ghee. However, you also use oil.

4. Chicken: Always use succulent, tender and soft chicken pieces. This pieces easily marinate with the yoghurt and other spices.

Tips for making Chicken Biryani

Marination: Marination is the first process of making Chicken Biryani. Marinating chicken with yoghurt and spices makes the chicken pieces flavourful as yoghurt tenderize the chicken pieces and spices enhance its flavours.

Basmati Rice: Wash basmati rice at least 3 times with ample amount of water so that the excess starch get s removed from the rice. Soaking is also important. It is very important to soak the rice atleast for 30 minutes. This will help the rice grains to get fluffy and soft.

Recipe Index » Appetizers or Starters » Paneer tikka recipe (in oven & on Stove top)

PANEER TIKKA RECIPE (IN OVEN & ON STOVE TOP)

February 19, 2019 By Kanan / 22 Comments JUMP TO RECIPE4.8 from 5 votes

Paneer tikka recipe – popular Indian starter or snack that can be made at home very easily. I have shared two methods: in the oven and on the stove top.

Paneer Tikka Recipe (How to make best paneer tikka recipe)

Whenever we (I and hubby) go to the North Indian restaurants, we always order paneer tikka as we both love and enjoy eating it. But first time I made it at home, it was an year ago. It tasted really good exactly like the restaurant one. After that I have made it 2-3 times and all the time we enjoyed it.Popular Recipe Video: INSTANT POT VEG NOODLES RECIPEPlay Video

This is dry paneer tikka recipe. There is another variation is paneer tikka masala  – dry tikka is simmered in creamy gravy.

If you are not familiar with this: marinated paneer cubes and veggie pieces are grilled in tandoor (clay oven). So basically this is called tandoori paneer tikka recipe. But at home we do not have tandoor, so we will be making it without tandoor and you will not have to compromise the taste and texture.

You can grill or barbeque the tikkas or you can use grill pan. But I have made in the oven and also in non-stick pan on stove.

Paneer Tikka Recipe (How to make best paneer tikka recipe)

The marinade is made from hung curd and many different spices which makes it so flavorful and yummy. Marination time is at least 2 hours but I recommend more that 2 hours or overnight, actually more the better. I kept it for about 6-7 hours in the fridge. More the marination time, flavors will get chance to mingle. You can use homemade paneer, here I have used store bought (I am short on time).

Addition of veggies are as per your choice, I have used red, green and yellow peppers, onions and tomatoes. You can skip any or use other like broccoli, mushroom. But I would say keep onions and green pepper. This will add some crunchy and fresh flavors with soft paneer.

To get the restaurant style paneer tikka color, I have not added any artificial color. Instead I have used kashmiri red chili powder. You can always  add more till you get nice red color because Kashmiri chili powder is not spicy compare to regular chili powder. So you can add a teaspoon or so more to get more red color.

Check out more paneer recipes
Paneer paratha  //  Paneer pav bhaji  //  Paneer pulao  //  Paneer bhurji


HOW TO MAKE PANEER TIKKA RECIPE ( STEP BY STEP PHOTOS):


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1) Take yogurt in muslin cloth or man’s handkerchief, put it in the strainer and keep a bowl or jug under it to collect excess water. Keep this in the fridge for about an hour and let all the water drain out.

Strained thick yogurt

2) and You will left with thick, hung curd or yogurt in the cloth. 1 cup of yogurt will give ½ cup of thick yogurt. Take thick or hung curd in a bowl.

3) Add all the spice powders (kashmiri red chili powder, cumin powder, coriander powder, chaat masala, garam masala, aamchur powder, fennel powder, black pepper powder and kasuri methi) along with salt.

Paneer Tikka Recipe | How to make best paneer tikka recipe

4) Mix it well.

5) Add ginger paste and garlic paste. I have added freshly grated.

Paneer Tikka Recipe | How to make best paneer tikka recipe

6) Add lemon juice and mix well. Our marinade is ready

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7) Cut veggies into 1 inch pieces and cube the paneer. Make sure that size of veggie and paneer pieces are same.

Paneer Tikka Recipe | How to make best paneer tikka recipe

8) Add it to the prepared marinade.

9) using your clean hand, gently mix. All the pieces should be coated with marinade.

Paneer Tikka Recipe | How to make best paneer tikka recipe

10) Cover it with plate or plastic wrap and let paneer and veggie marinade in the fridge for at least 2 hours. More the better.

11) If you are using wooden skewers like me then submerge in the water for 10-15 minutes before using.

12) At the time of using, wipe them using towel or paper napkin. If using metal skewers, no need to soak.

MAKE PANEER TIKKA IN THE OVEN:

1) Pre-heat the oven to 350 degree F or 180 degree C for at least 10 minutes.

2) Line a baking tray with aluminum foil. It is optional but I like to do it for easy cleaning later on. Grease the foil or tray with oil or spray it with nonstick cooking spray thus tikka will not stick.

3) Arrange the veggies and paneer on the skewer or toothpick. order does not matter, but keep each veggie pieces between two paneer pieces. It will look good and everyone will get equal portion of veggie and paneer (not like some get more paneer while some get less)

4) Brush the generous amount of oil, flip the tikka and also apply on other side as well. Please be generous while using oil because paneer tends to dry out while baking in the oven, this oil will keep it moist.

Recipe Index » Appetizers or Starters » Paneer tikka recipe (in oven & on Stove top)

PANEER TIKKA RECIPE (IN OVEN & ON STOVE TOP)

February 19, 2019 By Kanan / 22 Comments JUMP TO RECIPE4.8 from 5 votes

Paneer tikka recipe – popular Indian starter or snack that can be made at home very easily. I have shared two methods: in the oven and on the stove top.

Paneer Tikka Recipe (How to make best paneer tikka recipe)

Whenever we (I and hubby) go to the North Indian restaurants, we always order paneer tikka as we both love and enjoy eating it. But first time I made it at home, it was an year ago. It tasted really good exactly like the restaurant one. After that I have made it 2-3 times and all the time we enjoyed it.Popular Recipe Video: INSTANT POT VEG NOODLES RECIPEPlay Video

This is dry paneer tikka recipe. There is another variation is paneer tikka masala  – dry tikka is simmered in creamy gravy.

If you are not familiar with this: marinated paneer cubes and veggie pieces are grilled in tandoor (clay oven). So basically this is called tandoori paneer tikka recipe. But at home we do not have tandoor, so we will be making it without tandoor and you will not have to compromise the taste and texture.

You can grill or barbeque the tikkas or you can use grill pan. But I have made in the oven and also in non-stick pan on stove.

Paneer Tikka Recipe (How to make best paneer tikka recipe)

The marinade is made from hung curd and many different spices which makes it so flavorful and yummy. Marination time is at least 2 hours but I recommend more that 2 hours or overnight, actually more the better. I kept it for about 6-7 hours in the fridge. More the marination time, flavors will get chance to mingle. You can use homemade paneer, here I have used store bought (I am short on time).

Addition of veggies are as per your choice, I have used red, green and yellow peppers, onions and tomatoes. You can skip any or use other like broccoli, mushroom. But I would say keep onions and green pepper. This will add some crunchy and fresh flavors with soft paneer.

To get the restaurant style paneer tikka color, I have not added any artificial color. Instead I have used kashmiri red chili powder. You can always  add more till you get nice red color because Kashmiri chili powder is not spicy compare to regular chili powder. So you can add a teaspoon or so more to get more red color.

Check out more paneer recipes
Paneer paratha  //  Paneer pav bhaji  //  Paneer pulao  //  Paneer bhurji


HOW TO MAKE PANEER TIKKA RECIPE ( STEP BY STEP PHOTOS):


Report this ad

or Jump to Recipe

1) Take yogurt in muslin cloth or man’s handkerchief, put it in the strainer and keep a bowl or jug under it to collect excess water. Keep this in the fridge for about an hour and let all the water drain out.

Strained thick yogurt

2) and You will left with thick, hung curd or yogurt in the cloth. 1 cup of yogurt will give ½ cup of thick yogurt. Take thick or hung curd in a bowl.

3) Add all the spice powders (kashmiri red chili powder, cumin powder, coriander powder, chaat masala, garam masala, aamchur powder, fennel powder, black pepper powder and kasuri methi) along with salt.

Paneer Tikka Recipe | How to make best paneer tikka recipe

4) Mix it well.

5) Add ginger paste and garlic paste. I have added freshly grated.

Paneer Tikka Recipe | How to make best paneer tikka recipe

6) Add lemon juice and mix well. Our marinade is ready

Report this ad

7) Cut veggies into 1 inch pieces and cube the paneer. Make sure that size of veggie and paneer pieces are same.

Paneer Tikka Recipe | How to make best paneer tikka recipe

8) Add it to the prepared marinade.

9) using your clean hand, gently mix. All the pieces should be coated with marinade.

Paneer Tikka Recipe | How to make best paneer tikka recipe

10) Cover it with plate or plastic wrap and let paneer and veggie marinade in the fridge for at least 2 hours. More the better.

11) If you are using wooden skewers like me then submerge in the water for 10-15 minutes before using.

12) At the time of using, wipe them using towel or paper napkin. If using metal skewers, no need to soak.

MAKE PANEER TIKKA IN THE OVEN:

1) Pre-heat the oven to 350 degree F or 180 degree C for at least 10 minutes.

2) Line a baking tray with aluminum foil. It is optional but I like to do it for easy cleaning later on. Grease the foil or tray with oil or spray it with nonstick cooking spray thus tikka will not stick.

3) Arrange the veggies and paneer on the skewer or toothpick. order does not matter, but keep each veggie pieces between two paneer pieces. It will look good and everyone will get equal portion of veggie and paneer (not like some get more paneer while some get less)

Paneer Tikka Recipe | How to make best paneer tikka recipe

4) Brush the generous amount of oil, flip the tikka and also apply on other side as well. Please be generous while using oil because paneer tends to dry out while baking in the oven, this oil will keep it moist.

5) Bake in the pre-heated oven for 10-12 minutes. remove it, flit it and again brush with oil.

6) Again bake it for 10-12 minutes.

This was the paneer tikka recipe by Indian Food Club.

Chicken Biryani Recipe | How to make Chicken Biryani Recipe

Chicken Biryani Recipe | How to make Chicken Biryani Chicken Biryani Recipe | How to make Chicken Biryani Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 750 calories 29 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1/2 kg Chicken
  • 3 tbsp curd or yoghurt
  • 1 and 1/4 teaspoon ginger-garlic paste
  • 1/4 teaspoon turmeric
  • 1/2 to 1 teaspoon red chili powder
  • 1 teaspoon biryani powder
  • 1 tbsp lemon juice
  • whole Spices:
  • 1 bay leaf
  • 4 green cardamom
  • 5 cloves
  • 1-inch cinnamon
  • 3/4 teaspoon shahi jeera
  • 1 javitri
  • Other Ingredients for Chicken Biryani
  • 2 cup Basmati rice
  • 2 tbsp ghee
  • 1 large onion
  • 1/2 cup mint
  • 1 green chili (chopped)
  • 1/4 cup curd
  • 1/2 teaspoon red chili powder
  • 1 teaspoon biryani masala powder
  • 1/4 tbsp salt
  • 3 cups of water
  • 3/4 teaspoon salt required in boiling water
  • 2 tbsp fried onions

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