Chicken Biryani

I have already found my favorite go-to recipes for chicken curry, chicken tikka masala, chicken korma, and chicken Makhani {aka. Indian Butter chicken}, which are some of my favorite recipes of all time, and the most popular out of all the recipes on my Blog. The next two most popular Indian chicken dishes on my list to make– are chicken tandoori and chicken biryani. I decided to make them together, because they both go hand in hand! The first day I made a curried pilaf rice with the tandoori chicken, then the next day, I chopped up the chicken, sautéed it up with the spinach, added the left-over curried rice, and served it with a side of raita to make the Biryani. This Biryani recipe might seem like a lot of work, but when you make the chicken tandoori and curried pilaf rice as your meal the day before, it comes together in minutes! I have tried a lot of Biryani’s, that have been dry, or bland, or too greasy–but this recipe is the BEST one I have ever tasted–so i’m really excited to add yet another awesome indian chicken dish to my repertoire! I hope you guys enjoy!


Ingredients: {recipe for tandoori chicken}.
8 Chicken thighs
2 Tbsp butter
1 cup greek yoghurt
6 cloves garlic, minced
juice of 1 lime
2 tsp ground ginger
2 tsp cumin
2 tsp garam masala
2 tsp salt
2 tsp black pepper
1 tsp paprika
1 tsp cayenne/red pepper
2 tsp tumeric

{For the curried Pilaf Rice}
1 Tbsp olive oil
3 cloves garlic, minced
1 onion, diced
3 tsp curry powder
2 tsp salt
1 tsp cinnamon
1 tsp coriander
1 tsp tumeric
freshly ground black pepper
1 14.5 oz can chopped tomatoes
golden raisins and cashews and cilantro optional
1 small package/bunch fresh spinach
4-5 cups cooked basmati rice

Raita, fresh lemon juice, or mango chutney to serve

Combine the ingredients for the marinade in a large ziploc bag. Add the chicken, coat well in the marinade, and let sit in the fridge for 4 hours up to 2 days, to let the flavors marry.

Preheat the oven to 500degF. Line a cookie sheet with tin foil, then place a wire rack on top. Lay the chicken on the rack, skin side down, and bake for 15 minutes, then turn over, and cook for an additional 15 minutes, until the chicken is done–{or reaches 165degF on a meat thermometer}. Set the oven to broil on high. Spoon some melted butter over the top of the chicken, then place under the broiler for 5 minutes, until the skin is browned and crispy. Let rest for 10 minutes.

For the curried Pilaf Rice: Heat 1 Tbsp olive oil in a large pan over medium-high heat. Add the onion and garlic, and cook until tender and fragrant (about 3 minutes). Add the spices and stir, then add the chopped tomatoes, golden raisins, cashews and spinach, and add 4-5 cups of cooked basmati rice. Stir to combine well.

Serve the tandoori chicken alongside the curried pilaf rice, or chop it up, and add it to the rice mix. Serve with raita or mango chutney.

3 Sarah xo