CHICKEN TIKKA PULAO

Take a break from your regular Biryani and Pulaos and try this amazing and a new version of Pulao Chicken Tikka Pulao. The grilled chicken in the Pulao with Charcoal (Coal) smoke will add more delicious flavor to your chicken and the pulao.

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Many of you must have heard “Chicken Tikka Biryani” but this Chicken Tikka Pulao is just breathtaking, and I’m sure you’ll love it as much as I did.

WHAT DO WE NEED

Marination

• Chicken (1 Kg)
• Salt (As required)
• Curd (2 Cups)
• Ginger-Garlic Paste (1 Tablespoon)
• Garam Masala (1 Teaspoon)
• Kashmiri Red Chili Powder (2 Teaspoons)
• Red Chili Powder (2 Teaspoons)
• Jeera Powder (1 Teaspoon)
• Dhaniya Powder (1 Teaspoon)
• Chicken Tandoori Masala (2 Tablespoons)
• Chicken Tikka Masala (2 Tablespoons)

For Pulao

• Basmati Rice (1 Kg, Soaked for 30 minutes and drained)
• Oil (As required)
• Bay Leaf (2, medium-sized)
• Potatoes(4–5, Cut in 4 parts)
• Black Pepper (4 Corns)
• Salt (As needed)
• Onions (6, Medium Sized, Chopped)
• Curd (1 Cup)
• Ginger-Garlic Paste(1 Tablespoon)
• Garam Masala (1 Teaspoon)
• Red Chili Powder (2 Teaspoons)
• Jeera Powder (1 and 1/2 Teaspoon)
• Dhaniya Powder (1 and 1/2 Teaspoon)
• Chicken Tandoori Masala (2 Tablespoons)
• Chicken Tikka Masala (2 Tablespoons)

PROCESS —

1. Place the chicken in a big bowl, add all the marination ingredients and mix well and let it rest in the refrigerator for minimum 2 hours. When done with resting phase of the chicken, take a pan and grill your chicken such that it is only 70% done and the rest 30% is still uncooked and raw. Now while grilling the chicken make sure that it is grilled only and not deep-fried.
2. SO once all the chicken pieces are done grilled, add them in the pan once again and give them the coal smoke for about 10 minutes and if you wish to do more, then you are absolutely free to do so!!
3. Now, In a vessel or kadhai, turn on the stove and add oil in it, add bay leafs, pepper corns and Potatoes and let it turn golden. Now add chopped onions, let the onions fry. Once the onions turn brown (here, a brown shade is a little between brown and Golden) add the curd and all the masalas and cover the vessel with a lid on it.
4. Add the drained rice in the masala now, make sure to fry the rice for 5–7 minutes. Don’t stir the rice frequently since it might cause the rice to break. Then add the chicken pieces and the required amount of salt. Add hot water (8 Cups for 1 Kg) and close the lid.
5. Now, cook until the rice is done. Make a small well in the center of the Kadhai and keep a small steel bowl/katori with a few charcoal pieces in it. Let it sit covered for 8–10 minutes on a low heat and then remove the lid.
6. Remove the cover and serve HOT Chicken Tikka Pulao.

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HAPPY COOKING!