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Chicken Tikka Biryani

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This chicken tikka biryani recipe is quick, easy, uses cheat ingredients and has dinner ready and on the table fast! Great for busy weeknights!

Okay, so we’re not claiming this is an authentic chicken biryani recipe… but it tastes like biryani and it’s ready a whole lot faster than the traditional recipe.

It’s a delicious spicy chicken and rice recipe that’s easy, tasty and one the kids love for dinner.

I think you’ll love how fast it is to make and how little prep!

chicken tikka biryani scattered with flaked almonds and chopped coriander. Served with naan breads, mango chutney, cucumber mint raita and some vegetable curry sauce

Chicken Tikka Biryani Ingredients

You’ll just need a handful of ingredients to make this tasty chicken and rice dish.

  • 1 tbsp sunflower oil
  • 2 tbs tikka curry paste
  • 1 onion – diced
  • 50g sultanas
  • 2 tbsp tomato puree
  • 50g flaked almonds
  • Small bunch coriander – chopped
  • Pinch salt and black pepper – to season

Equipment Needed

  • Chopping board
  • Sharp vegetable knife
  • Weighing scales (or estimate weights of sultanas and almonds)
  • Tablespoon
  • Small bowl
  • Cooking spoon
  • Large saucepan – with a lid, I use a skillet style casserole pan
  • Microwave
  • Frying pan
chicken tikka biryani served alongside naan bread, mint raita, mango chutney and vegetable curry sauce

Love chicken? Cook up our BEST chicken breast recipes here

How To Make Chicken Tikka Biryani

You are going to just love how easy this chicken biryani recipe is to cook up!

Step One – fry the onions and soak the sultanas

  • Put the sultanas in a small bowl and pour over just enough boiling water to cover them.
  • Add the sunflower oil to the pan and tip in the diced onions – fry over a low heat for around 5 minutes until they’re starting to soften.
  • Stir in the tikka curry paste and continue to fry for a few minutes.

Step Two – brown the chicken

  • Tip the diced chicken breast into the pan with the onions, and stir fry for around 5 minutes until the chicken turns from a pink colour to a white.

Step Three – make the spicy chicken sauce

  • Add the tomato puree to the chicken and onions and season with salt and black pepper.
  • Drain the sultanas and throw them in the pan too.
  • Pour in around 200ml boiling water and give everything a stir together. Then put the lid on and leave the chicken to cook in the spicy sauce for around 20 minutes. Stirring often.

Step Four – add the rice

  • Once the chicken is cooked through properly it’s time to cook the rice in the microwave as per the packet instructions. Then once cooked tip into the pan with the chicken and stir well to coat the rice in the spicy sauce.

Step Five – serve the chicken tikka biryani

  • Heat a frying pan over a high heat – don’t add any oil. Then tip in the flaked almonds and just shake them around the pan until they start to brown. Don’t let them burn or they’ll taste bitter.
  • To serve the chicken tikka biryani tip the rice and chicken on to a serving platter and scatter over the toasted flaked almonds and chopped coriander.

Get all our delicious chicken curry recipes here

Chicken Biryani Goes Well With

Easy Chicken Curry Recipes You Can Make In The Slow Cooker

If you enjoy our chicken biryani then you’ll love these easy slow cooker chicken curry recipes

Get loads more easy dinner recipes  and Indian recipes here

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Check out our meal planning here – it’s filled with recipes, meal planner tips and pre-filled printable meal plans weekly or seasonally. We’ve got hundreds of the BEST family recipes your whole family will LOVE!

Here are our favourite chicken recipes that are excellent for a weekday dinner.

Yield: Serves 4

Chicken Tikka Biryani

chicken tikka biryani served alongside naan bread, mint raita, mango chutney and vegetable curry sauce

A quick and easy version of chicken tikka biryani that's cooked in 30 minutes and quick enough for weeknight dinner.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 tbsp sunflower oil
  • 2 tbsp tikka curry paste
  • 1 onion. - diced
  • 500g chicken breast - diced
  • 50g sultanas
  • 2 tbsp tomato puree
  • 500g cooked pilau rice - we use microwave rice
  • 50g flaked almonds
  • small bunch coriander - chopped
  • pinch salt
  • pinch black pepper

Instructions

  1. Put the sultanas in a small bowl and pour over just enough boiling water to cover them.
  2. Add the sunflower oil to the pan and tip in the diced onions – fry over a low heat for around 5 minutes until they’re starting to soften.
  3. Stir in the tikka curry paste and continue to fry for a few minutes.
  4. Tip the diced chicken breast into the pan with the onions, and stir fry for around 5 minutes until the chicken turns from a pink colour to a white.
  5. Add the tomato puree to the chicken and onions and season with salt and black pepper.
  6. Drain the sultanas and throw them in the pan too.
  7. Pour in around 200ml boiling water and give everything a stir together. Then put the lid on and leave the chicken to cook in the spicy sauce for around 20 minutes. Stirring often.
  8. Once the chicken is cooked through properly it’s time to cook the rice in the microwave as per the packet instructions. Then once cooked tip into the pan with the chicken and stir well to coat the rice in the spicy sauce.
  9. Heat a frying pan over a high heat – don’t add any oil. Then tip in the flaked almonds and just shake them around the pan until they start to brown. Don’t let them burn or they’ll taste bitter.
  10. To serve the chicken tikka biryani tip the rice and chicken on to a serving platter and scatter over the toasted flaked almonds and chopped coriander.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 601Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 109mgSodium: 295mgCarbohydrates: 62gFiber: 5gSugar: 11gProtein: 48g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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