Marinate the chicken

• Marinate the chicken in a big bowl with all the ingredients mentioned above for marination

Frying the Onions

• Frying the onions is a crucial step in making chicken tikka biryani. The fried onions add a flavorful and crispy element to the dish.
• Heat oil in a pan over medium heat.
• Cook the onions, stirring occasionally, until they turn golden brown and crispy.
• Remove the fried onions from the pan using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.

Making Gravy

To build the chicken sauce (masala), start by marinating the chicken with aromatic spices and yogurt. Then, fry onions in a pot until golden brown. Next, add ginger, garlic, and more spices to create a flavorful base. Stir in canned tomato sauce or fresh tomatoes for tanginess. Finally, cook skinless and boneless chicken thighs in the sauce until tender.

How to Make Biryani Rice

• To make biryani rice, start by rinsing the rice under cold water until the water runs clear. Then, soak the rice in cold water for 30 minutes. Drain the rice and set it aside.

Cook the chicken

• To cook the chicken for the biryani, you can roast, sauté, grill, or barbecue it. The choice is yours! Here's how to do it:
• Prepare the chicken by seasoning it with your favorite spices and marinade. Let it sit for at least 30 minutes to soak up all the flavors.
• Heat a pan over medium - high heat and add some oil. Once hot, place the chicken in the pan and cook until golden brown on both sides.
• If you prefer a smoky flavor, you can also cook the chicken under the broiler or on the grill. Make sure to flip it halfway through to ensure even cooking.
• Once cooked, remove the chicken from the heat and set it aside. It should be tender and juicy.

Layer the biryani

• To create the perfect Chicken Tikka Masala Biryani, layering is key. Here's how to assemble this delicious dish:
• Start by spreading a layer of cooked basmati rice at the bottom of a deep pan.
• Add a generous amount of the chicken tikka masala curry on top of the rice.
• Sprinkle some freshly chopped herbs and spices, like cilantro and mint, for added flavor.
• Repeat the process with another layer of rice, followed by more curry and herbs.
• Continue layering until you have used up all the ingredients, making sure to end with a layer of rice on top.
• Cover the pan tightly with foil or a lid to trap in all the steam and flavors.
• Cook the biryani on low heat for about 25 minutes to allow all the flavors to meld together.
• Once cooked, remove from heat and let it rest for a few minutes before serving.